Here's Everything You Need to Know About Blenders

Choose the right blender for your needs, learn how to clean and intendance for the blender, and get the best blender recipes right here.

There are two main types of blenders, the traditional countertop blender and the immersion, or stick, blender. Here's what you need to know.

Countertop Blenders

The countertop blender has a bullpen with spinning blades in the bottom that mounts onto a motorized base. More powerful and with more settings than immersion blenders, they tin can blend, mix, puree, grind, chop and even crush ice. If you cook often with vegetable purees or you love frozen drinks and smoothies, you'll definitely want a countertop blender. Their reputation of being difficult to clean is a myth. Here'due south how to clean a blender with ease.

Our Examination Kitchen pros put several blenders to the test. Find out our favorite.

Immersion Blenders

The immersion blender is also called a handheld or stick blender. Some celebrity chefs affectionately telephone call the gadget a boat motor, which it does resemble in some ways! Compact and portable, the immersion blender is ready to blend correct in the soup pot, measuring cup or other food vessel. The tool is easy to make clean, too, with a wand zipper that detaches from the motor with the push of a button for piece of cake cleaning.

Immersion blenders piece of work all-time with thin liquids and soft ingredients, such as salad dressings and sauces. (Find 40 recipes using it correct here.) While they can't blend upwardly frozen fruit for a smoothie or carrots for a puree, immersion blenders are quite useful. Their small size means they can be tucked into a drawer when not in employ. You can use them to alloy upwards hot foods, similar soups and gravies, correct in the pan, rather than messily having to transfer a hot liquid into a countertop blender.

Hither'due south our Exam Kitchen'southward favorite immersion blender make.

Which Type of Blender Is Right for Y'all?

Which blender yous choose depends on your kitchen needs. If you lot detect that you don't work with frozen or difficult ingredients often, the immersion blender is a space-saving gadget that can work in ways a countertop blender can't. Likewise, if yous would rather accept a larger appliance that can do more, you might adopt to get merely a countertop blender.

If y'all take space and room in the budget, both blenders are nice to have. Think about your cooking way before making your purchase. And once you do, here's how to keep all your pocket-sized kitchen appliances sparkling.

Our All-time Blending Tips

Add liquids outset.

Placing liquids in the blender first helps get things moving. This technique gives you faster blending results.

Starting time ho-hum.

While it'southward tempting to go full speed ahead with a high ability setting when you lot blend, this could result in an uneven alloy of ingredients. Instead, starting time at the everyman setting and work your way up.

Get unstuck.

If the blades become hung upwards on an item, striking the pulse button a couple of times to aid dislodge information technology, then blend away. When using an immersion blender, information technology works best if there'due south enough liquid in the container to immersion blender up and downward if using a pocket-sized container, or in circles for large containers.

Put Your Blender to Adept Use

Drupe Smoothie Bowl

We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Gustatory modality of Home Test Kitchen, Milwaukee, Wisconsin

Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so information technology's like shooting fish in a barrel, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California

Pork Tacos with Mango Salsa

I've made quite a few tacos in my day, but yous can't beat the tender filling made in a slow cooker. These are past far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

S'mores Milkshake

When cabin fever hits, we whip up a beverage that tastes similar s'mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado

Homemade Spicy Hot Sauce

I created this spicy recipe one twenty-four hours using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots brand this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

Peach-Chipotle Baby Back Ribs

My son and I collaborated in the kitchen i day to put our own unique twist on classic baby back ribs. We added a sweet bully glaze and a little rut with chipotle peppers. Information technology was a great bonding experience, and now we accept a keeper recipe for autumn-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina

Grilled Eggplant Panini with Basil Aioli

I love being able to utilise the bounty of fresh vegetables and herbs from my garden for summertime meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California

Spiced Pumpkin Java Shakes

The winter holidays are my favorite time of year, and this spiced pumpkin drinkable is one reason I love the season so much. If yous don't take a java maker, it's OK to use instant coffee—but get in stronger. —Kathie Perez, East Peoria, Illinois

Cod with Hearty Tomato plant Sauce

My father made upward this sweet, flavorful recipe for my female parent when he took over the cooking. Nosotros serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington

Berry Breakfast Parfaits

Expecting brunch company, but curt on fourth dimension? My quick, succulent and beautiful parfaits are the perfect solution. Feel costless to mix and match your favorite berries. —Lisa Speer, Palm Beach, Florida

Pronto Potato Pancakes

Pancake lovers know these fluffy delights are non just for breakfast. Effort serving these savory ones as a side dish with any main, or savour them solo topped with some bootleg applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon

Horchata

In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can apply more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin

Makeover Traditional Cheesecake

Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original'southward delectable season. Information technology's sure to brand any special event more festive. —Anne Addesso, Sheboygan, Wisconsin

Fennel Carrot Soup

This soup is perfect as a get-go course for a special-occasion dinner. It gets its delicious flavour from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet murphy. —Marlene Bursey, Waverly, Nova Scotia

Butternut Squash and Sausage Stuffed Shells

I rarely invite friends for dinner without someone requesting this easy pasta goulash. The sugariness squash complements the spicy sausage, and the creamy goat cheese makes it all only melt in your mouth! You tin can substitute manicotti or even rolled lasagna noodles for the shells. The blimp shells and sauce tin can be prepared a mean solar day ahead and assembled just before baking. —Taylor Hale, Sonoma, California

Ginger Salmon with Cucumber Lime Sauce

Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. Then good. Even with the cucumber sauce, this recipe is like shooting fish in a barrel, too. —Noelle Myers, Grand Forks, Northward Dakota

Yogurt Breakfast Drinkable

Sleepyheads will savor this dreamy smoothie. Simply alloy yogurt, milk and orange juice concentrate for a fresh start to your day. —Renee Gastineau, Seattle, Washington

Quondam-World Puff Pancake

My mom told me her female parent-in-police force showed her how to make this dish, which became popular during the Depression, on their "go acquainted" visit in 1927. At that fourth dimension, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

Flossy Seafood Enchiladas

Shrimp and crab plus a flavorful sauce add together up to outstanding enchiladas. I made them for an annual fundraiser, and at present they're always in demand. Spice up the recipe to your sense of taste past calculation more dark-green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

Strawberry Watermelon Slush

We like to relax on the dorsum porch with glasses of my slush after a long, hot 24-hour interval. Strawberries and watermelon blend upward with lemon juice and saccharide for an instant refresher. —Patty Howse, Great Falls, Montana

Bananas Foster Broiled French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine mode. —Laurence Nasson, Hingham Massachusetts

Traditional Meat Loaf

Topped with a sweet sauce, this traditional meat loaf recipe tastes so good that you might desire to double information technology and then anybody can have seconds. It also freezes well. —Gail Graham, Maple Ridge, British Columbia

Hearty Taco Chili

Ranch dressing mix and taco seasoning requite extra special flavor to my hearty chili. Folks will come dorsum for seconds. —Julie Neuhalfen, Glenwood, Iowa

Herbed Turkey Breasts

Tender, moist turkey breast is enhanced with an assortment of flavorful herbs in this comforting slow-cooker recipe. —Laurie Mace, Los Osos, California

Thick Strawberry Shakes

Cool off with a thick and rich care for that volition remind you of a malt shoppe! Nothing tin can beat this strawberry milkshake recipe. —Kathryn Conrad, Milwaukee, Wisconsin

Blackness Bean Tart

This colorful dish was a hitting at a get-together I had for friends. I served the tart with sour cream on the side, a light-green salad and crusty bread. —Ellen Papa, Miami, Florida.

Pork Burritos

As a working mother, I depend on my irksome cooker to assist feed my family. We all dear the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin

Contest-Winning Roasted Tomato Soup

Just before the first frost of the season, we gather upwards all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when information technology's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin

Strawberry-Carrot Smoothies

My children resist veggies, but they love this carrot smoothie. Information technology packs in lots of good-for-you fruits and veggies—but to my kids, it'due south but a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah

Pecan-Crusted Chicken Nuggets

I loved chicken nuggets as a child. This baked version is healthier than the original, and it'due south a great repast for kids. — Haili Carroll, Valencia, California

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Source: https://www.tasteofhome.com/article/heres-everything-you-need-to-know-about-blenders/

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