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Old 10-27-2017, 09:36 AM
 
Location: Chicago. Kind of.
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Here's a thread all about it from earlier this month.


Immersion Blenders, which one do you have & why?
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Old 10-27-2017, 10:10 AM
 
Location: A tropical island
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Quote:
Originally Posted by Missy2U View Post
Here's a thread all about it from earlier this month.


Immersion Blenders, which one do you have & why?
Thanks. I used the search function for titles with "Immersion Blender." I got only 2 hits (which surprised me) and the one you linked was not one of them.
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Old 10-27-2017, 10:32 AM
 
Location: Bella Vista, Ark
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That is the thing I use mine for the most. I used it last night when I made, corn, sweet potato, soup or chowder as I call it. The texture was perfect and so was the soup itself.
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Old 10-27-2017, 10:53 AM
 
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I use the Cuisinart Smart Stick,its lasted a few years and not showing any signs of slowing down, bought it at Walmart a few years ago, think i paid about $30 at the time . =
https://www.walmart.com/ip/Cuisinart...g9sWu0wrZKT57E
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Old 10-27-2017, 10:54 AM
 
Location: Chicago. Kind of.
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Quote:
Originally Posted by kayanne View Post
Thanks. I used the search function for titles with "Immersion Blender." I got only 2 hits (which surprised me) and the one you linked was not one of them.
Yeah - the same thing happened to me or I would have had the link for you sooner. BUT I remembered we had talked about it recently, so I just went back page by page from today to find it. It took a little while.


ETA Oooooh - lookie what showed up on the bottom of my screen!!!



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Old 10-27-2017, 02:42 PM
 
Location: A tropical island
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Quote:
Originally Posted by jambo101 View Post
I use the Cuisinart Smart Stick,its lasted a few years and not showing any signs of slowing down, bought it at Walmart a few years ago, think i paid about $30 at the time . =
https://www.walmart.com/ip/Cuisinart...g9sWu0wrZKT57E

Thanks! Is this one able to be used in pans with non-stick coatings? I read in one of the links that missy2u posted that soup won't splattervif you keep the entire head submerged. Do you find that to be true?
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Old 10-27-2017, 02:54 PM
 
Location: in my mind
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I have an old Braun immersion blender I got at a garage sale many years ago and it still works great. This is the model I have.

Just this week, I made split pea soup - no splattering at all. Just need to keep the blade submerged down in the pot.
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Old 10-27-2017, 04:28 PM
Status: "cruel summer" (set 26 days ago)
 
Location: The New England part of Ohio
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Quote:
Originally Posted by kayanne View Post
I love making soups such as pureed pumpkin, and tomato basil. The only part I hate is transferring the cooked ingredients to my food processor. It requires several batches of transferring, since the processor doesn't hold it all. I end up with a mess everywhere.

Does anyone here use an immersion blender for soups? Any problems with it splattering soup everywhere if I just put the blender into the pot of soup? Would an immersion blender puree the ingredients really smoothly? Brand recommendations?

Thanks from this soup-lover!

I enjoy those soups also! So creamy - and so decadent tasting! I enjoy cream of broccoli, potato leek, butternut squash and the ones that you mention.

However, I do not have or use an immersion blender, because of the splattering. I use a regular, high powered blender with a lid. This works best for me.
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Old 10-27-2017, 04:30 PM
 
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I have seen people use immersion blenders in drink glasses and bowls much smaller than a pot of soup.

As long as you do not bring the spinner dealio within an inch or closer to the surface you are good to go.

That's what they are designed to do ... emulsify ingredients ( on a small scale ).

If you have it running full tilt and it breaks the surface ... you are taking your favorite blouse to the dry cleaners
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Old 10-27-2017, 05:19 PM
 
Location: Central IL
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Quote:
Originally Posted by StrkAliteN View Post
I have seen people use immersion blenders in drink glasses and bowls much smaller than a pot of soup.

As long as you do not bring the spinner dealio within an inch or closer to the surface you are good to go.

That's what they are designed to do ... emulsify ingredients ( on a small scale ).

If you have it running full tilt and it breaks the surface ... you are taking your favorite blouse to the dry cleaners
Yes - I use them for soups with great results. I'm usually making a double recipe in a huge pot so never any issues with splattering.

As for beverages - I can make milkshakes with mine in an oversized glass with no issues.
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