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I remember my very first use of an immersion blender. I put its rotating blades directly into a pan full of baked potatoes, onions and leeks and pulled it out a few moments later, leaving behind a silky mashed vichyssoise.
With a motor in the handle and a rotating blade at the end of a detachable shaft, an immersion blender – also called a “hand” or “stick” – is incredibly handy. For this soup, there was no messy transfer to an upright mixer, no mixing bowl and parts to clean, just the professional pint-sized side of the immersion blender, which went into the lava. -dishes as the handle returned to the utensil drawer. It’s such a smart, easy, and affordable thing that, for a while, I gave them as gifts to my family members. I never even wondered how to get a “real” blender.
The immersion blender I got married into is a 200 watt Braun with a knob, speed, and no visible model number. It is old enough that the cord turns yellow, but strong enough that I never considered buying a new one. When the casing around his whip cracked a few years ago, I secured it with duct tape.
Braun’s new MultiQuick 7 has a 500 watt variable speed motor and costs $ 100. Its ergonomic grip is like a ski pole handle with a trigger under your index finger; press a little for a slow spin, then press harder to gradually increase the power to full power. The blade shaft easily engages and detaches from the handle. One cool feature is something called ActiveBlade, where if the bottom of the bell-shaped guard around the blade is against the bottom of the container you’re mixing in, you can push the blade about a quarter of an inch closer to the bottom of the container. , allowing you to obtain persistent pieces of parsley or garlic.
I couldn’t wait to try it, especially since the $ 60 MultiQuick 5, with two speeds and 350 watts, is top notch and excellent value for money.
To test it, I used a mix of proven favorite recipes and others from a trusted source, Just add some sauce of the American test kitchen.
Fresh spin
I started off with a green sauce frenzy. If you are not too picky, this is a real ideal point for an immersion blender. Put freshly chopped parsley, lemon zest, capers, salt and a few sips of olive oil in the mixing cup – Braun calls the included cup a ‘beaker’ rather charmingly. Make it go buzz buzz buzz for a few seconds, and you have the salsa verde. Sauces like chermoula, chimichurri, and parsley are all first cousins. My favorite is Simon Hopkinson’s “green paste, “a mixture of cilantro, mint, garlic, cumin, chili peppers, lime juice and coconut cream. I love these sauces because they are surprisingly easy to prepare and can dress a wide range of foods, such as roasted vegetables, grilled steak, pasta, chicken, rice and fish.
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