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6
EVERYDAY USES:
Food Speed Technique
Baby Foods/Purées
(Vegetables; Fruits;
Cooked Diced Meats
with broth/juices
Batters
Bread Crumbs/Cracker
Crumbs
Compound Butters/
Flavored Cream
Cheese
Mayonnaise/Creamy
Emulsion Dressings
Salad dressings/
Vinaigrettes
Soups/Sauces/Gravies
Whipped Cream
Strong up and down
motion, adding water/milk/
cooking liquid as needed
for texture. Pieces of even
sizes (1/2" or less) will pro-
duce the smoothest results.
Gentle up and down
motion. Begin on Lo,
process on Hi if necessary.
Do not over blend.
Cut/break bread/crackers
into 1/2" pieces, process
no more than 15 at a time.
Place the hand blender just
on top of the bread
cubes/cracker pieces;
pulse on Lo. Stop and
shake container as neces-
s a r y. Best bread crumb
results with firm bread,
crust removed.
Cut butter/cream cheese
into 1/2" pieces. Let stand
at room temperature 20-30
minutes. Add minced garlic,
herbs, citrus zest to taste
for savory spreads; add
preserves, sugar, honey,
extracts for sweet spreads.
Pulse on Lo, then process
on Hi to blend completely.
Insert hand blender into
ingredients. Run on Lo for
15 seconds, until thickening
begins, then process using
gentle up and down motion
until desired thickness is
r e a c h e d .
Gentle up and down motion
Gentle up and down
motion. Begin on Lo, then
process on Hi. Place hand
blender in bottom of mixing
b e a k e r, mix on HI -20 sec-
onds, then using gentle up-
and-down motion, mix on
low for 20-30 seconds.
Hi
Lo/Hi
Lo
Lo
Lo
Lo
Lo/Hi
Lo/Hi
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