Basket | 0 items
Monthly Archives
Most recent entries
Syndicate
Cucina’s KitchenAid Immersion Blender Review!
We help you make some great recipes with this amazing kitchen product!
KitchenAid Immersion Blender with Attachments Review!
By Cucina Moderna’s Julie Hall
Recently, I made a batch of homemade tomato soup. It was a simple recipe based off the Cook’s Illustrated take on a family favourite: onions sautéed in oil, add a bay leaf and pepper, two cans of whole tomatoes, some day-old sourdough and simmer for five minutes. The next step is the one I dread: transferring half of the soup to a standing blender and pureeing. Even if I manage to not spill any soup while ladling it into the blender jug, there is always that extra dish to wash. “Alright,” I said, “time for an immersion blender.”
When you decide you need another kitchen appliance, you may be intimidated by how many options are out there. Even honing it down to requiring an immersion blender leaves you with the decision of which brand is right for you. If you do jobs that require a lot of torque and a machine that is always at the ready, I would recommend a model that plugs into the wall as opposed to a battery powered one. If you are in the market for a small food processor, get an immersion blender with attachments to make the most of your purchase.
Because I work at Cucina Moderna, half of my work is done for me as we stock high-end brands of electrics. I decided on a KitchenAid immersion blender with attachments for my needs. For $115 on sale (regular $149), you get an immersion blender base which houses the motor, the standard blade fitting, a small working cup with a non-skid base that’s also a lid, a whisk attachment, and a two-cup food processor. The blender has nine variable speed settings that are adjusted with a dial on the top, a long power cord and a small bag to house all of the loose attachments.
First on my list was tackling soups. I followed my tomato soup recipe to the letter but substituted the cumbersome task of transferring to a standing mixer with the submersion of my immersion blender directly into the Dutch oven. I will recommend turning your soup down to a dull roar before trying to puree it, as a rapidly boiling soup could be a recipe for disaster. My first impressions were very positive. This immersion blender has power. My soup came out very smooth with very little effort. If you’re into perfection, you can always pour your finished soup through a mesh sieve to be assured that absolutely no lumps remain, but I didn’t find any in my tomato soup.
Making good use of the whisk attachment was easier than I initially expected, as this tool was likely to be my least used one of the whole bunch. Whipping cream aside, what could I use this whisk for? Easy: salad dressings! I measured out my mustard, honey, vinegar, salt, and pepper and whisked it to combine. Gradually, I drizzled in olive oil and continuously whisked until the full amount was added. Turning off the blender, I was left with the thickest, loveliest, homemade dressing I have ever made. And clean up was brilliant: submerge the whisk into a jar or cup with soap and water and pulse the blender on and off until the whisk is clean. Follow up with a rinse and you’re done!
One thing that really surprised me was how much I use the small food processor attachment. Who wants to lug out a massive food processor just to make a little bit of hummus? Thankfully, companies like KitchenAid have incorporated small working food processors into their immersion blender. A small food processor can be a brilliant tool. Dips, baby food, and fine dicing jobs can all be tackled with a small chopper. The first thing I thought of when I saw this little guy was pesto. Even in the dead of winter, Pete’s Frootique supplies Halifax with fresh basil, which is a must for this recipe. Some may say that pine nuts are also a must, however, I find they are often a little outside of the price I want to pay, and my mom doesn’t like pesto for the pine nuts. Without wanting to lose that subtle crunch, I toast some almonds and used those instead. Needless to say, Mom likes my pesto.
KitchenAid’s immersion blender is a versatile tool that makes good on all of its promises. It’s small, powerful, and easy to clean. Sounds like the perfect kitchen tool to me!
The recipes:
I rarely measure. The measurements in these recipes are approximate but they always turn out, even if you’re a little short on one ingredient or add a bit too much of something else. Cook like a chef and taste as you go. If you’re using canned tomatoes that are a more sour than usual, toss in a bit more sugar. If you like lightly flavoured salad dressings, double the amount of vinegar and oil or use less mustard and honey. If you didn’t pack your basil leaves as tightly as I did, your pesto will be a bit cheesier and nuttier than mine. Don’t worry about it!
Tomato Soup
Thick Balsamic Salad Dressing
Pesto
- Enjoy this post? Share it with others.
