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Don't bother with your blender or food processor. Whip up soups and sauces like a pro with these best-tested immersion blenders from KitchenAid, Ninja and Vitamix.
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Equipment: 1 immersion blender or food processor. Ingredients: 1 whole egg (room temperature) 2 teaspoons lemon juice. 1 teaspoon Dijon mustard. ¼ teaspoon kosher salt
The immersion blender was invented in Switzerland by Roger Perrinjaquet , who patented the idea on March 6, 1950. He called the new appliance "bamix", a portmanteau of the French "battre et mixer" (beat and mix). [1] Larger immersion blenders for commercial use are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton Brown ...
Grab your immersion blender to puree the veg (and just the right amount of Parmesan) for a creamy, cheesy soup under 400 calories per serving. Get the Broccoli-Parmesan Chicken Soup recipe ...
An example of the ingredients used to make mayonnaise; olive oil, table salt, an egg (for yolk) and a lemon (for lemon juice). The oil and water in the egg yolk do not mix, while the lecithin in the yolk serves as an emulsifier, allowing the two to be blended together. Oil-in-water emulsions are common in food products:
In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Some famous food-foams are ...
If you use a hand mixer, be prepared to mix up to 50% longer. Use a stand mixer when you need to multitask, like when you pour hot sugar syrup into whipping egg whites for buttercream.