What should I consider when buying a blender?

first conceived for the use of a soda fountain in 1922 became a modest blender in many kitchens. He does almost as many things as a kitchen robot and the cook should keep in mind when you choose. Both have their use. The traditional style has a glass or plastic mixing container with a set of small blades on the bottom. It sits on a platform closing electric motor and speed control.

The immersion style is manual. The blades are at the end of the column and are inserted into the food to mix into the pot. For example, some chefs use submersible blends in a pot of soup to create a smoother base. Add the piston attachment and can be used to make smoothies. Many chefs who would never use a large kitchen robotity to justify the purchase price have found that the traditional blender meets their needs.

When buying a blender, the chef should consider quality, energy and price. Although those who have a plastic mixing pitcher can be purchased for about $ 15 (USD), the chef shouldGo ahead and spend a little extra money for a glass pitcher. They are much more resistant and are not so likely to be broken by something like LED flying around.

The power is another consideration. The blender should be powerful enough to mix ice drinks and stretch most of the soft foods. For most applications, a 10 to 12 speed blender is usually enough.

Blenders means that especially for drinks or cocktails will probably cost more than traditional versions, but if it is its primary use, the chef should continue and spend money. The commercial version will have great strength.

QUALITY, PLACE AND PRICE are connected to mixers. The large high -quality blender will cost more than an eight -speed model with a plastic pitcher, as well as the immersion blender. They are also available where kitchen appliances are sold. Some chefs would not have a kitchen without one.