Blender and immersion blender

Blender and immersion blender

Two tools to smooth, emulsify, and blend, each in its element

What it is

The countertop blender blends in a closed jar with blades at the bottom: perfect for large batches, smoothies, and very smooth textures. The immersion blender is plunged directly into the saucepan or bowl: practical for hot soups and small batches, with no transferring and no extra dishes to wash.

When to use them

The countertop blender for smoothies, milkshakes, crepe batter, and very smooth purées in large batches. The immersion blender for blending a soup directly in the saucepan, making mayonnaise, or puréeing a small portion of vegetables. Many kitchens benefit from having both; they do not really replace one another.

How to choose

• Power: at least 700 W for a blender that crushes ice without struggling
• Glass jar rather than plastic: won't scratch or retain odors
• For the immersion blender, look for a removable stainless steel shaft that is easy to wash
• Multiple speeds and a pulse function to better control the final texture

Care

Rinse the blender jar immediately after use, before residue dries on the blades. Blend with water and a drop of dish soap to clean without disassembling. For the immersion blender, never submerge the motor block in water: only the stainless steel shaft goes under the tap.

The common mistake

Blending very hot liquids filled to the brim in a closed blender: the steam blows the lid off and sprays scalding contents. Let cool slightly or fill halfway, blending in short bursts. With the immersion blender, not fully submerging the blades splashes the contents everywhere upon starting.