What is the blender?

Most chefs find that they need a blender at once. Many chefs who have smaller kitchens or are not passionate bakers can cope with the electric blender of the hand. These blends are awarded and suitable for most jobs, but Baker-Cook is likely to want a stand blender, eventually. The device includes a bowl sitting on a round platform under the motor case. The motor case can rise up and down so that the whipped cream gets into a bowl, or the stand can have a holder that raises the bowl to the whippedters.

One of the advantages of the stand is its powerful engine. The mixer of the stand is much stronger than the hand blender and the engine changes the beater much faster. Another advantage is that the chef does not have to wear a hand and mix the hard dough or beating egg whites. The beater go into a bowl, the mixer is turned on and the chef must just keep the process.

This is especially important when you can, for exampleHat by hand, with the exception of egg whites. While egg whites are aerated, the chef can work on other parts of the recipe. The mixer of the stand often has more than one beater, such as dough, paddles or whipped cream to suit cooking at hand.

One model blender model comes with different attachments that fit the front of the engine cover and use the engine to perform other tasks. Available attachments may include meat grinder, juicer, pasta manufacturer or sausage. These are usually sold separately.

The price of the blender stand depends on the brand, quality and attachment. They usually start with about 80 US dollars (USD) and from there they go up. One of the powerful commercial brands can be more than $ 500. If the chef has room for permanent storage of the stand and uses it as a purchase of one is likely to be a happy investment.