While I’ve got a Mueller Ultra-stick, I only really use it for things like merengues and the like. Everybody uses theirs for different purposes. You should look at a buyer’s guide on blogs like Healthy kitchen 101, Forbes, or CNET, that’d be much quicker than having to go through everyone’s recommendations. Yeah, I know that a lot of the "buyer’s guides" are sponsored but on these blogs they are chosen based on the specs and the customer reviews. It’s from my favorite site, healthykitchen101 that I found my blender.
-
-
My mom was at our house helping out after our first kid was born. She was in the kitchen making soup and used an immersion blender at the end. She could hear that it was on and working but it wasn't blending the soup at all. When I went to the kitchen to help, I had to point out that she was trying to make soup with our electric wine opener.
I don't know what brand my immersion blender is, but I can definitely recommend not getting an electric cork screw to use as a blender.Comment
-
I just recently bought a Braun MQ 5000 from Amazon. IT works.Comment
-
I have a Hamilton Beach ($), a Cuisinart ($$), and a Bamix ($$$$) immersion blenders (IM) as well as a Blendtec countertop blender. As someone else pointed out, you need to decide what you want to do with the blender and that will help to guide your choice.
An IM is not as good at breaking down veggies or fruits into a super smooth puree like a stand blender can, so I don't expect (nor ask) my IM to make a velvety smoothie or puree a batch of homemade mustard into a paste -- that's a job for the Blendtec. But I can stick an IM directly into a hot kettle full of veggies and quickly break them down into a rustic soup or sauce, something that's a chore (and even a bit risky) to do with a stand blender.
Having lived with all 3 of my IM's for some years, I have to say the Bamix is very nice, but it's not so much better to justify buying another Bamix if this one dies. If I were to buy another IM, I'd pick one that costs under $50.
Features to look for -- A mixing end that can be detached from the motor for ease of cleaning. Stainless steel mixing end, rather than plastic, especially if you intend to use the IM in hot foods or foods that stain (tomatoes). At least 2 speeds -- low for breaking down chunks and to control spatters and high to finish the job of pureeing or to whip stuff like cream or to make emulsions (mayo).
A tip -- Don't run an IM for 5-10 minutes non-stop if you have a big job to do. All you'll do is overheat the motor and kill it. Mix for some seconds, stop and stir, mix some more. For very large jobs, it may be more efficient and provide better results if the food is divided into smaller portions to blend it.Comment
-
15 year old Braun. One speed. No attachments. Use maybe once a month for making Mayo or Brazilian Garlic Sauce (molho de alho)Comment
-
-
I've purchased a commercial blender, it works perfectly, though costs a bit more than regular one.Comment
-
I have three...not sure how I ended up with three...but ces't la vie. LOL
One is Italian that I've had for years...and it's powerful AND easy to clean. Not sure of the brand off hand as I don't have it near me presently. The other fave that I've had for years is a Bamix. That might be Swiss... The other is just a "regular" find-it-anywear mixer. (Probably a gift.)
My advice though would be to make sure it's powerful enough to handle whatever it is you're looking to use it for. Some models will overheat if pushed. Mine faves also be used in HOT conditions...like on a stovetop without removing it from the heat.
Second, make sure it's easy to clean! I had one that was terrible. It got dumped...thus starting the quest for a better one...leading to my current collection.Comment
Comment