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Swiss Diamond Jet Mix Immersion Blender
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Swiss Diamond Jet Mix Immersion Blender
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Product Description
Immersion blenders come in handy more often than you think. Make a sauce out of cooked onions and tomatoes, whip up some cream to top off your irish coffee, or puree fruit to serve over your ice cream sundae: there are countless ways to utilize one Read More
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keyboard_arrow_downPiralloprism
2
Oct 18, 2018
Here is a better price on Amazon
https://www.amazon.com/Swiss-Diamond-SDMIX02USA-Immersion-Blender/dp/B01GOWMKJQ
AsherWitt
17
Jun 29, 2018
Thats an absurd amount of money to pay for an immersion blender. Thing better come with a padded velvet travel bag like crown royal for that price. I have a $30 one from bed bath that does just about everything a non-professional cook could want.
Side note, @Cloaca, love fact that you just commented with your sauce recipe. Power move right there. I make a badass hollandaise which also does not require a blender. Sawce for the people!
Side note, @Cloaca, love fact that you just commented with your sauce recipe. Power move right there. I make a badass hollandaise which also does not require a blender. Sawce for the people!
Cloaca
1906
May 2, 2018
I used to use an immersion blender when making tomato sauce. But in my endless quest to simplify things, I now just spend more time to cook the sauce down, which breaks up the tomatoes, or better yet, I don't worry about it, and I just go with a less smooth sauce.
So I haven't used the thing in quite a while. This reminds me to perhaps chuck it out on the next trash day.
So I haven't used the thing in quite a while. This reminds me to perhaps chuck it out on the next trash day.
Cloaca
1906
May 4, 2018
ronCYATomato sauce is the only thing that I ever used the immersion blender for, and I went through about three or four of them, until I "minimalized" my tomato sauce.
Here's how I do it:
In a sauce pan I put olive oil (about 3.2 glug-glugs plus 2.7 swirlies). Then I add garlic (from one to half a dozen cloves, minced, sliced, or crushed, whatever), plus salt and pepper. No herbs or spices. No onions. Never any onions. We're not making ketchup here. Then I core two or six tomatoes. I just put the tomatoes in the pan, whole, cored/stem side down, skin on. When the garlic is just about to get too fried I smash one, and only one, of the tomatoes to release juice and bring the temperature down to 232 degrees (boiling/steaming). At that point I usually put a lid on the pot. The tomatoes will steam/saute themselves down into sauce all by themselves without being cut up, although I can smash them at some point if I want to speed things up. But I don't smash them too much, since I want the skins to remain relatively intact. When the sauce is done, which could be anywhere from a bit chunky to smooth, depending on how long I want to wait, I fish out the tomato skins with chopsticks, use them on bruschetta or just eat them, and then use the sauce on pasta.
I'm not making any other saucy type stuff these days, and a lot of stuff doesn't really work blended, You don't want to blend something with chile peppers in it or cardamon pods or so on, nor anything with tomato skins, which add a funky texture when pulverized.
Here's how I do it:
In a sauce pan I put olive oil (about 3.2 glug-glugs plus 2.7 swirlies). Then I add garlic (from one to half a dozen cloves, minced, sliced, or crushed, whatever), plus salt and pepper. No herbs or spices. No onions. Never any onions. We're not making ketchup here. Then I core two or six tomatoes. I just put the tomatoes in the pan, whole, cored/stem side down, skin on. When the garlic is just about to get too fried I smash one, and only one, of the tomatoes to release juice and bring the temperature down to 232 degrees (boiling/steaming). At that point I usually put a lid on the pot. The tomatoes will steam/saute themselves down into sauce all by themselves without being cut up, although I can smash them at some point if I want to speed things up. But I don't smash them too much, since I want the skins to remain relatively intact. When the sauce is done, which could be anywhere from a bit chunky to smooth, depending on how long I want to wait, I fish out the tomato skins with chopsticks, use them on bruschetta or just eat them, and then use the sauce on pasta.
I'm not making any other saucy type stuff these days, and a lot of stuff doesn't really work blended, You don't want to blend something with chile peppers in it or cardamon pods or so on, nor anything with tomato skins, which add a funky texture when pulverized.
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