Seriously, is there a blender out there that can process liquids thicker than water without spending megabucks for a Super Duper Ninja Vitamix Supreme, Deluxe Version run off the PTO on a tractor? Tonight, I'm making blue (bleu? LOL) cheese dressing. I blend one egg, 3/4 cup of oil and 1 T lemon juice. All liquids, all is fine. Next up, two oz of blue cheese crumbles. Immediately, the blender stops blending and the blades just spin in an empty air pocket. It took about six attempts to redistribute the contents before it finally worked.
Ninja makes a smallish, easy to clean one. Sent it off with #1 son to collage so said son could make his smoothies. It actually came back home with him and continued to work. Master Prep Professional. We think it came from Walmart.
HELP is on the wayyyyyyy! It’s CHICKEN MAN !!! He’s everywhere, he’s everywhere!!!
Oh, Willy, I made a mistake. I think you need different help or this is the wrong show.
Pretty much have to use a vitamix or blend-tech if you want it to be able to destroy anything.
But air pockets are a problem for all with thick liquids. Start super slow until things are incorporated and flowing well than ramp it up a little at a time. If it’s too thick that doesn’t help and you don’t want to add more liquid, then a food processor will probably work better for whatever it is.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Someday, I hope to be able to afford a Blend-Tech. Sure, I want one because they work well, but if I’m being honest, I want one solely because of their "Will It Blend?" Videos and ad campaigns!!!!!! The older videos are the best, but they have some good new ones, too. Lol! If you’re not familiar, I highly recommend you head on over to willitblend.com and enjoy the shenanigans.
The one that sold me is when it turned golf balls to powder. Though I have a blend tech the vitamix is I think a better design. Will never know because the blend tech may outlast me.
The air prevention key to all of them is to go very slow until chunks are gone and a vortex is formed then speed up. If you do get a bubble turn it off and wait for it to burp or force it with a spoon.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I have a Blendtec and it is not immune to gummy stuff like your blue cheese problem. Adding liquid is neccessary when dealing with that but sometimes you want a thick sauce/dip and don't want to have to really juice it up.
For stuff like that I tend to use my stick blender if I am making just a cup or so. A larger batch would go in my food processor but you'll still have to scrape down the sides of the bowl periodically.
I would suggest a stick blender or like a lot of food processors have is a pulse button to keep the blades from having air pockets. Some food processors have a plastic dough blade that might work instead of a cutting steel blade. Worth a shot
Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
I had a marvelous Kitchen Aid blender that I absolutely dored. it was AMAZING and I still have it. the problem is, the Y broke the caraffe and Kitchen Aid no longer makes that model blender and no longer makes the caraffe for it. So, I too and desperately in search of a good blender that won't cost a fortune and would still be worthy of the name.....
U'll take a look. I have an excellent and powerful juicer. the Y got on a kick 25 years ago and bought a LaLane. it was extremely handy when I was making soap (did you know juicing a hand of ginger is a snap?) and fresh vegetal juices add a lot of wonderfulness to freshly made cold process soap.but, we rarely do juices, anymore
we also have a very excellent cuisinart food processor so that is covered. although, I think, at some time in the future, I may change that out and get one of the Blender/food processor combinations. for now, I'm just thinking about something inexpensive to do the blending work. as it is mostly limited just now. some pot de creme custards and crepe batters.
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