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The Many Uses of the Bamix Professional Immersion Blender

Pureed soup, whipped cream, salad dressing, minced garlic http://www. williams-sonoma.

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A French chef's love letter to Brittany

Use an immersion blender to emulsify until you see a light sheen, about 2 minutes. Season with the cedar essence and a pinch of kosher salt and mix well. Press a piece of plastic wrap onto the surface of the ganache and let the bowl sit at room

Eggs Benedict

Insert the head of the blender into the bottom of the cup and run the blender. Slowly pour in the hot butter. You should see the sauce begin to form at the bottom of the cup. As the sauce forms, slowly pull the head of the blender up to incorporate

Sesame noodles: Celebrating the Chinese New Year in a flavorful fashion

In this exotically flavorful country of ours, there is always an international holiday lurking around the corner. Next up for us is Chinese New Year, and it's the year of the monkey! You can celebrate as the Chinese do -- with red decor and cleaning

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A French chef's love letter to Brittany - PRI

Source: www.pri.org

Her food is careful, delicate and, well, expensive. But she comes the French region of Brittany, and that couldn't be more different. "Brittany is this beautiful part of France on the west coast," Crenn says. "If you think about taking a stroll through Brittany, you'll take one not through flat land — it's farmland surrounded by the water. It's very rustic, very raw. There is nothing manicured about it. "People from Brittany are very proud. They are people who own their land. And when you think about Brittany, any political candidate for the [French] presidency will start there, to make sure they get their vote. "When I think about it, I think about my father. My father was born and raised in Brittany: I think of him sitting on the street outside his house and painting. I think of him as a little Gauguin or Monet, him just enjoying and feeling the surroundings. He loved food — he was a very classic French person, not very adventurous. But he loved to dine in a way that was a little bit theatrical: he loved oysters, foie gras and grilled lobster. But he was a terrible cook — I mean, he couldn't even make a salad properly. "My mom and my brother live in Brittany, so I try to go back as often as I can. I go to the beach, smell the water, touch the sand. "I need my oysters, my seafood platter — and I just need to be with my family. Dominique Crenn is the author of " Atelier Crenn: Metamorphosis of Taste. Here's one of the recipes from "Atelier Crenn: Metamorphosis of Taste by Dominique Crenn. " Copyright © 2015 by Dominique Crenn. All rights reserved. Many people don’t realize that most of the flavor in macarons originates with the filling component, rather than the cookie shell. If you were to taste the shells right out of the oven, they might seem overbaked and underflavored, but because we press the shells together with the ganache and allow them to mature in the refrigerator, they soften and acquire the flavor of the... The amount of time needed to mature will depend, in part, on the fat content of the filling: We need forty-eight hours to mature the ganache-filled macarons in this recipe, but when we make our raspberry-rose or blackberry-jasmine macarons, they... | Makes 100. Cedar Macarons. 225 grams (2⅓ cups) almond flour. 225 grams (1¾ cups) confectioners’ sugar. 6 large eggs. 225 grams (1 cup plus 2¾ tablespoons) granulated sugar. 7 drops green food coloring. 135 grams (4. 75 ounces) unsweetened white chocolate. 110 grams (½ cup) heavy cream. 7 drops cedar essence. 3 (6-inch) fresh green cedar branches. Stand mixer with whisk attachment. Cooking thermometer. Immersion blender. In a large bowl, sift together the almond flour and confectioners’ sugar. Split the vanilla beans lengthwise and scrape the seeds into the almond-sugar mixture. Discard the scraped pods or reserve for another use. Separate the eggs, reserving the yolks for another use. (At Atelier Crenn, we freeze our egg whites for 3 days to break down the albumen, then thaw and skim the egg whites so that they are completely liquid and easier to work with. ) Add 80 grams (2. 8 ounces) of the egg whites to the almond sugar mixture and mix together with a spoon. Transfer to the bowl of a stand mixer fitted with the whisk attachment. In a medium pot with a cooking thermometer attached, combine the granulated sugar with 55 grams (scant ¼ cup) water. Over low heat, slowly raise the temperature to 118°C/245°F. While the sugar water is heating, add the food coloring to the almond sugar mixture and mix together until thoroughly combined. When the sugar water reaches 115°C/239°F, whip the egg whites in the stand mixer on the highest speed until the meringue holds soft peaks. Once the temperature of the sugar water reaches 118°C/245°F, add the sugar water to the egg white mixture, while continuing to whip for 2 to 3 minutes. Turn off the mixer and check the temperature with the cooking thermometer. When the temperature drops to 40°C/105°F, pour the meringue into the almond mixture in three batches, using a rubber spatula to fold.

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Better Chef IM-807R DualPro Handheld Immersion Blender-Hand

Better Chef IM-807R DualPro Handheld Immersion Blender-Hand


Price: $20.64

* Powerful 200watt 2 speed motor makes cooking easier * Durable stainless steel blending barrel and mixing whisk * Convenient ergonomic handle and switch for easy one-handed operation * Easy to clean a half-turn detaches dishwasher-safe * 1-year warranty

Cuisinart Smart Stick 2-Speed 200-Watt Immersion Hand Blender

Cuisinart Smart Stick 2-Speed 200-Watt Immersion Hand Blender


Price: $34.38

This sleek, high-performance Smart Stick hand blender comes in great colors to fit into any kitchen funky to sophisticated. With its 200-watt motor, two speeds, and deep reach, it makes quick work of pureing soup in a pot or blending a pitcher of frothy hot chocolate. And it can whip up lemonade and fruit smoothies in seconds, too. Its one Smart Stick! Features 2 speeds for all your blending tasks Powerful 200-watt motor handles more blending tasks Stick design reaches into pots, pitchers, and bowls to extend blending options Ergonomically designed grip offers comfortable hold and more control while blending Operates with a one-touch control for easy, one-handed blending Dishwasher-safe blending shaft and beaker make cleanup effortless Limited 3-year warranty


Amazon.com: immersion blender
Product Description... The 3-Speed Hand Blender let's you blend, crush, chop, puree and whisk. ...

Amazon.com: immersion blender: Home & Kitchen
1-24 of 1,214 results for Home & Kitchen: "immersion blender" "immersion blender" Cancel. Related Searches: food processor. See more choices. Conair ...

Immersion blender - Wikipedia, the free encyclopedia
An immersion blender, or stick blender is a kitchen appliance to blend ingredients or puree food in the container in which they are being prepared.

Kitchenaid 2 Speed Immersion Blender - Multiple Colors Available ...

Kitchenaid 2 Speed Immersion Blender - Multiple Colors Available ...
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Bamix Professional Immersion Blender - Food-Blender.com

Bamix Professional Immersion Blender - Food-Blender.com
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... Immersion Hand Blenders > Dualit-Professional-Immersion-Hand-Blender

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Google Books

The Immersion Blender Cookbook
The Immersion Blender Cookbook
ISBN 0615341780,9780615341781
144 pages

Your Kitchen's Magic Wand
Your Kitchen's Magic Wand
Published by Macmillan 2006
ISBN 9781466812284,1466812281
192 pages

Your Kitchen's Magic Wand consists of 60+ recipes for all kinds of dishes that are made considerably easier with the use of an immersion blender, in terms of convenience, time-saving, and clean-up. The book takes the immersion blender out of the smoothie and soup closet and into the mainstream, with a wide range of appetizers, cocktails, salads, pastas, entrees, side dishes and desserts, in addition to some wonderful soups and smoothies -- all made easier and faster because they're made with an immersion blender at a crucial point in the recipe. Recipes include: Penne with green peppercorn cream sauce Veal-saffron meatloaf Panchetta and red peppers Beef tenderloin steaks stuffed with Brie in a cranberry Balsamic reduction Chilean Shepherd's Pie

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Immersion Hand Blender 2 Speed Betty Crocker with Beaker https://t.co/uegQh2jxk2 https://t.co/XS9YmEvZj9

Cooking recipes

Blender Hollandaise Sauce
Ingredients:butter, dijon mustard, egg yolks, lemon juice, hot sauce

Blender Salad Dressing
Ingredients:cider vinegar, garlic powder, ketchup, mustard powder, onions, black pepper, salt, sugar, vegetable oil

Blender Orange Cake
Ingredients:flour, baking soda, eggs, sugar, orange, raisins, salt, shortening, sour cream

Blender Hollandaise Sauce Recipe
Ingredients:butter, dijon mustard, egg yolks, lemon juice, hot sauce

Bing news feed

Dinner in 30 minutes: Tomato Soup With Grilled Havarti Cheese Croutons
01/27/16, via The Herald of Everett

Turn off the heat under the saucepan. Use an immersion (stick) blender to puree the soup until smooth. Taste, and add salt as needed. Squeeze the lemon into the soup (to taste). Use a spatula to transfer the grilled cheese sandwich to a cutting board ...

Cauliflower is new star of veggie aisle
01/27/16, via Register-Guard

Remove and discard the bay leaf. Stir in the mustard. Puree the soup with an immersion blender. Other options are to semi-puree it with a potato masher or puree in batches in a blender or food processor. The soup may be prepared to this point ahead and ...

Easy Tomato Sauce Recipe
01/26/16, via PopSugar Celebrity

Remove the onions and reserve for another use. Using an immersion blender, pulse a few times to break up large chunks of tomato. Alternatively, run the sauce through a food mill, on the coarsest setting. Season to taste if necessary.

Immersion Blender
Immersion Blender

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Immersion Blender (1)
Immersion Blender (1)

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Immersion Blender (3)
Immersion Blender (3)

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