35% faster spiraling*: Braun unique design and 400 watt German-engineered motor combine to provide 35% faster spiraling than any other stand-alone electric spiralizer.With the MultiQuick's smart blend of power and design, none of the recipes gave the machine the slightest pause. A lamb vindaloo sauce, with a blend of onion, garlic, chile, and spices, was lovely over rice.įrom Joe Yonan's fantastic new cookbook, Cool Beans, I made a humma-noush, a clever mix of hummus and baba ghanoush (Yonan's version was inspired by chef Ron Pickarski), and the immersion blender cut right through without effort. I whipped up a kalamata olive and rosemary dressing where the rosemary was a bit woody, the olives should have been chopped, and the garlic should have been minced, but I just leaned on it for a bit and it came out as silky as if I used a fancy countertop blender.
#Braun immersion blender full#
Green goddess dressing, chock full of herbs and anchovies, was fantastic on a green salad with bacon bits. Here, with an ATK recipe that calls for hot, melted butter and a clear winner of an appliance, I could immediately move into thinking about the finer points of a recipe, like the consistency of the hollandaise and the amount of lemon in it, and worry less about whether it would work at all. I used the mayo on sandwiches, coated a strip steak with it to get an excellent sear on the grill, and added garlic to it for a quick version of an allioli to accompany a Catalan noodle dish.įrom there, it was a logical segue into hollandaise, that blissful blend of butter, egg, and lemon. I later took advantage of the ActiveBlade feature, getting the blade closer to the bottom to make a batch of mayo with just one yolk, just about the smallest amount you can practically make. These are the books that got us through it. We're cooking at home more than ever this year. Photograph: Clarkson Potter/Penguin Random House Together, the mixture and I went through several phases as I blended-doubt, weightlessness, more doubt, and "what the?!?"-before finally snapping to in a marvel of emulsification.
I mixed two egg yolks in the beaker with lemon juice, salt, and Dijon, then slowly added the oil. With the MultiQuick there was no need to call Mom. (Her sage advice? "Pitch it and start over.") I haven't always felt this way years ago, I tried making mayo with another immersion blender, and it just wouldn't set. Once you’ve made one a couple of times and feel confident enough to eyeball your quantities, you can make them in about the same amount of time it takes to get the ingredients out of the fridge. But you'll be far more likely to whip up a small batch, and you can do it so quickly that you won't care. Can you control how finely the ingredients are chopped as you could if you were using a food processor? Not quite. Will it have the nuanced flavor of having pounded out the herbs' essential oils with a mortar and pestle? Perhaps not. With an immersion blender, you put everything in the blending cup that comes with the blender, lean into it, pull the trigger, and you've got sauce that you can store in the vessel you made it in. While recipes for herb sauces like these often call for a food processor, a countertop blender, or a mortar and pestle, those methods can turn into projects with attendant messes.
#Braun immersion blender cracked#
When the housing around its whisk attachment cracked a few years ago, I fixed it with duct tape. It's old enough that the cord is yellowing but solid enough that I never considered getting a new one. The immersion blender I married into is a 200-watt Braun with one button, one speed, and no visible model number.
I never even wondered about getting a "real" blender. It's such a smart, easy, and affordable thing that, for a while, I gave them as gifts to family members. For that soup, there was no messy transfer to an upright blender, no blender jar and parts to clean, just the pint-glass sized business end of the immersion blender, which went into the dishwasher while the handle returned to the utensil drawer. With a motor in the handle and a spinning blade on the end of a detachable shaft, an immersion-aka a "hand" or "stick"-blender is incredibly practical. I put its spinning blades directly into a pot full of cooked potatoes, onions, and leeks and removed it moments later, leaving behind a silky pureed vichyssoise. I remember my first-ever use of an immersion blender.
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