Regular blender (if high-speed is out of your price range): KitchenAidīullet/personal blender: Nutribullet, Ninja High speed blender: Vitamix, Blendtec, Ninja Here are my recommendations for blender brands to consider. (Read about the over 35-year relationship I’ve had with my Cuisinart food processor.) Recommended brands and options Thankfully no! I have an 11-cup food processor-a fairly standard size-and find that it’s all I need. Stick (immersion) blender: This blender is the least powerful of the three, but it’s very handy and safe for pureeing soups or sauces right in their pans.ĭo you need more than one food processor? Pressure from the steam can make the lid come off, and hot soup can injure you.īullet/personal blender: This smaller blender is not as powerful at the Vitamix, but I use it not just for smoothies but for small batches of cashew milk, salad dressings, sauces, and the like. You also have to be extremely careful with hot mixtures in the blender. It needs a critical mass to create the vortex that allows the blades to break everything down. The only limitation is that it can’t blend small recipes. It can handle large mixtures, even whole recipes of soups. High-speed blender: this blender is the most powerful and creates the silkiest texture. I have three blenders and use them for different purposes. I’ve noted which applicance I use with each – B for blender, F for food processor. The blender can get these foods smoother than the food processor, but the blender often requires stopping and wiping the down the sides of the jar a few times, because the mixture is not particularly wet. There are a few recipes that can be made with the blender or the food processor. Turning cookies or graham crackers into crumbs Regular pie crusts with flour and vegan butter The food processor works great with drier mixtures, especially when you don’t want them to be super-smooth. Blenders, especially high-speed blenders, can give these mixtures a perfect silky smooth texture that no other appliance can match. The blender excels with liquid-heavy mixtures. The blade simply slices and re-slices whatever’s in its path. The food processor, on the other hand, has a flat blade that sits at the bottom of a flat bowl, and with every turn, the blade cuts through the food without the help of a liquid vortex. Without the liquid, the required vortex can’t be created. These characteristics create a vortex with liquid mixtures when the blades rotate at high speed (looking a bit like a hurricane from above), and that vortex brings the solid ingredients that are suspended in the liquid into repeated contact with the blades. How a blender works: If you take a good look at your blender from above, you’ll notice that the bottom of the jar is rounded, and the blades, which are angled upward, are not sitting on the bottom of the jar. Fundamental differencesīlenders are great for mixtures containing significant amounts of liquid, whereas food processors work best with dry or semi-dry mixtures. Some of my students ask whether they really need a food processor, and I tell them that blenders and food processors are definitely not interchangeable. The world of plant-based cooking opens up to so many possibilities when you have both a food processor and a blender.
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