Stick immersion blenders - any reccos of buy and/or avoid?

[Jay D in Jersey]

We bought this exact one a couple of months ago after our daughter dropped the old one off the counter. We've used it for frozen smoothies and blending sauces. So far so good. I did a fair amount of research before taking the plunge. I think a combination of the Costco return policy and the $20 discount helped make the final decision. I think the other one I was researching was a Cuisinart.

I don't know much about them. I ordered the Costco one you linked for my wife.We have one...believe it's a Cuisinart. That one will go to the beach house and the new Braun let's me tick a box on the Christmas gift list. The Braun is 500 watts. Seems pretty powerful.

 

[Tim Campbell]

I love my All Clad stick blender.

 

[DanHoo]

Made carrot and ginger soup. Blended up it up with the stick blender, yet it was a little too rustic. Dropped it into the waring pro and it smoothed it out very well.



Edit: I guess I should include the recipe. I doubled the ginger, because I like ginger.

Carrot Ginger Soup - Love and Lemons

An EASY, delicious, 7-ingredient carrot ginger soup! Creamy, warming, and bright, it's a great way to warm up on cold nights.

www.loveandlemons.com

 

[LMichaels]

Sounds good

 

[Steve Hoch]

Looks yummy, you probably just needed to cook the carrots longer and the immersion blender would have been sufficient.

 

[DanHoo]

Looks yummy, you probably just needed to cook the carrots longer and the immersion blender would have been sufficient.

Your probably right Steve. I followed the recipe since it was my first time cooking it.

 

[Steve Hoch]

Your probably right Steve. I followed the recipe since it was my first time cooking it.

I always make chicken stock with carrots, celery, and onion in the pot. They all pretty much fall apart after simmering for a couple of hours and then I blend them in and strain out the solids. It makes for some really good stock.

 

[Timothy F. Lewis]

I make stock the same way Steve but, since you’ve extracted the “good” from the veg, why purée before straining? I actually have started making it in the pasta pot and then I can lift the solids easily and send that to the trash with fewer steps. I follow that with a very long reduction cook of four to six hours. I start with about eight quarts and end up with maybe two.
Different approaches to a similar end.

 

[JKalchik]

I'd expect @Timothy F. Lewis method to yield a much clearer stock, that's the way I generally do it.

 

[Bob Bailey]

I have a Cuisinart with a couple of heads. The head comes off and is easy to wash. Let me see if I can find a model number. It‘s been a great piece of equipment!
I think it looks like CSB-79. I’ve had it ten years, no problems. I don’t use it daily but, it has done everything I’ve asked of it.

I've got the same one. About 6 years old and the only problem I've had is the measuring flask developed a few cracks over the years and recently started leaking, probably caused by microwave use. It came with a mini food processor a whisk, the immersion blender head and a 500ml measuring flask.

Paid $39.95 for it from Amazon. They're now selling it for $114.99.

 

[Jay D in Jersey]

We had a basic Cuisinart...blue, no attachments.
That was relegated to beach house duty as I bought this one for my wife for Christmas. Can't report on the usefulness of the various attachments yet. I belive it was $20 less when I ordered it.

 

[Darryl - swazies]

Our emersion only does an okay job....I look for an excuse to use any other method than the emersion.
It does will with the bowl type attachment used for chopping I guess to chop the veggies for guac.
The MRS uses it to blend squash soups and such, but I hate it for anything else.
A similar pic to the bowl attachment is in the above post......

 

[Timothy F. Lewis]

I'd expect @Timothy F. Lewis method to yield a much clearer stock, that's the way I generally do it.

Yes, far clearer. It also reduces some work, lift the basket, drain into the pot, dump the spent aromatics and bones, wash basket let the pot continue to cook. I’ve said it before…I’m LAZY!

 

[Mark Foreman]

I just got a Braun Mulriquick to replace a not so good Cuisinart. I like it a lot.

 

[Steve Hoch]

I make stock the same way Steve but, since you’ve extracted the “good” from the veg, why purée before straining?

I'd expect @Timothy F. Lewis method to yield a much clearer stock, that's the way I generally do it.

I continue to cook the pureed carrots in the stock for the color. I end up with a nice golden colored stock that is pleasing to the eye even if it doesn't taste any better at that point. It is definitely more work but I think it's worth it.

 

[Timothy F. Lewis]

I continue to cook the pureed carrots in the stock for the color. I end up with a nice golden colored stock that is pleasing to the eye even if it doesn't taste any better at that point. It is definitely more work but I think it's worth it.

Fair enough!

 

[DanHoo]

Made carrot and ginger soup. Blended up it up with the stick blender, yet it was a little too rustic. Dropped it into the waring pro and it smoothed it out very well.

Edit: I guess I should include the recipe. I doubled the ginger, because I like ginger.

Carrot Ginger Soup - Love and Lemons

An EASY, delicious, 7-ingredient carrot ginger soup! Creamy, warming, and bright, it's a great way to warm up on cold nights.

www.loveandlemons.com

doubling the ginger in the recipe made this very gingery. Maybe a bit too much... YGTMV ( Your Ginger Tollerance May Vary )