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18
BLENDER TIPS
Chopping Nuts
Put ½ cup shelled nuts into the blender jar and
cover blender. Pulse until desired chop is achieved.
Pulse fewer times for coarsely chopped nuts. For
best results, process small amounts, ½ cup or less.
Bread, Cookie or Cracker Crumbs
Break or cut bread, cookies or crackers into pieces
½ inch or less in size. For best bread results, use
day-old bread (drier bread works best). Put bread,
cookie or cracker pieces in blender jar. Pulse to
chop, then run continuously until desired texture
of crumbs is achieved. For best results, process 1
cup or less at a time.
Grating Fresh Citrus Zest
For best results, blender jar and cutting assembly
must be clean and dry. Remove zest from fruit in
strips using a vegetable peeler; use a sharp knife
to remove the bitter white pith from the underside
of the zest. Process no more than 8 strips at a time
(zest of 1 medium lemon). Cut strips in half. Put
strips and 1 teaspoon sugar or coarse salt (from
recipe) into the blender jar. Cover blender jar. Run
on Low for 15 to 20 seconds.
Baby Food
Combine ½ cup cooked vegetables, fruit or meat
with 3 to 4 tablespoons liquid (water, milk, fruit
juice, broth, or cooking liquid) in the blender jar.
Process until puréed.
Grinding Spices
For best results, blender jar and cutting assembly
must be clean and dry. Put ¼ to ½ cup of spices/
seeds/peppercorns into blender jar. Pulse to break
up, then run for 20 to 40 seconds on Low.
Whipping Cream
If possible, chill blender jar and cutting assembly
in refrigerator for 15 minutes. Put 1 cup heavy or
whipping cream into blender jar. Cover jar. Run on
Low until cream is thickened. (Do not overblend –
bits of butter will begin to form.) If desired, add 1
tablespoon sugar and 1 to 2 teaspoons of pure va-
nilla extract or other avoring. Consistency with be
that of a thickened, but not uffy whipped cream,
and is most appropriate for topping desserts or
coffee drinks.
NOTE: When using the blender to purée hot
mixtures such as creamed soups and baby foods,
strain the solids from the liquid, reserving the
cooking liquid. Then put ½ to 1 cup of the reserved
cooking liquid into the blender jar along with the
cooked solids. Begin blending on Low and then
turn to High until desired consistency/purée
is reached.
NOTE: Allow hot foods to cool slightly before
blending to prevent steam buildup, which may
cause the lid to lift up from the blender jar. Remove
measured pour lid insert.
For quick cleaning, add 1 cup of warm water and
a drop of liquid dish soap to the blender jar. Cover
and run on Low or High for 30 seconds or more as
needed. Discard the soapy water and rinse blender
thoroughly before the next use. Keep your blender
out on the counter within easy reach, and you will
be surprised how often you will use it.
To prevent diluting the drink, keep ice cubes made
of juices, yogurt, milk or fruit purées on hand to
substitute for plain ice when making smoothies
and frosty beverages or use frozen fruit.
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