Blender Blunders: 5 Foods You Should Never Blend In A Blender

When it comes to creating delightful sauces, smoothies, or soups, your blender can be your best friend. Blenders are versatile kitchen appliances that can effortlessly process many types of foods. However, not every recipe is blender-friendly. There are certain items that should never find their way into the blending jar. From delicate ingredients that can turn to mush to items that pose a risk to the blender's blades or motor, it's essential to know which foods to avoid blending.

Read also: Real Hacks To Make A Perfect Cup Of Dalgona Coffee With Blender

Here are 5 foods that should never be put in a blender:

Potatoes

Blending potatoes in a blender is not recommended due to their high starch content. When potatoes are blended, the starches within them have the potential to be released, leading to an undesirable texture and consistency. The starch in potatoes is responsible for their structure and can create a glue-like texture when activated through blending.

Blending potatoes can result in the development of a glue-like texture. As the blender breaks down the potatoes, the starches are released and can become overworked. This results in a sticky and gummy mixture that is unappealing to eat. Instead of achieving a smooth and creamy texture, the potatoes can turn into a dense and heavy mass.

Ginger

Putting ginger in a blender is generally not recommended due to the likelihood of separating the fibrous part from the rest of the ginger and potentially losing some of its nutrients. Ginger root has a fibrous texture, and blending it at high speeds can cause the fibrous part to separate from the rest of the ginger. This results in a pulpy mixture with chunks of fibre that can be unpleasant to consume.

In addition to the fibrous separation, blending ginger in a blender for an extended period can generate heat due to the friction of the blades. Heat-sensitive nutrients, such as certain enzymes and antioxidants in ginger, may be compromised or degraded during blending. This can lead to the loss of some of the beneficial properties and flavours associated with ginger.

Frozen Foods

Putting frozen foods directly into a blender is generally not advised for several reasons. Firstly, the hard and solid texture of frozen foods can cause damage to the blender's blades. Blender blades are typically designed to handle softer and liquid ingredients, and the impact of blending frozen foods can result in damage, breakage, or dulling of the blades. This not only affects the blender's performance but can also be costly to repair or replace.

Furthermore, blending frozen foods can lead to uneven blending and inconsistent results. The extremely cold temperature of frozen ingredients causes them to clump together, making it difficult for the blender blades to effectively process them. As a result, you may end up with a mixture that has chunks or pieces of partially blended frozen food, leading to an unsatisfactory texture and an uneven distribution of flavours.

For instance, if you think you can make a nice cream with frozen bananas, guavas, and other fruits, it is best to avoid using a blender for the same as it may damage the equipment.

Foods With A Strong Smell

Blending foods with a strong smell is generally not recommended due to several factors. One of the main reasons is flavour contamination. Strong-smelling ingredients like onions, garlic, or pungent spices have potent aromas that can easily transfer to other foods in the blender. When you blend these ingredients with other more delicate or subtle-flavoured foods, their strong smell can overpower and alter the intended flavours and aromas of the entire blend. This can result in an unbalanced and undesirable taste profile.

Moreover, the lingering smell from blending strong-smelling foods can be challenging to remove from the blender jar and its components. Even after a thorough cleaning, some odours may persist, affecting the flavours of future blends. This can be particularly problematic if you use your blender for a variety of recipes and want to avoid flavour cross-contamination.

Another consideration is the impact on your overall cooking environment. Strong-smelling foods can release powerful odours that can permeate the air in your kitchen or even your entire home. This can be particularly noticeable if you live in a small space or have limited ventilation. Blending these ingredients can intensify the smell and create an unpleasant environment. It may take some time for the odour to dissipate, even after you've finished blending.

Dough

Putting the dough in a blender is generally not advised due to various reasons, including the fact that blender blades are not designed for handling the dough. Blenders are primarily intended for liquids and soft ingredients, and their blades are typically not designed to withstand the resistance and heaviness of dough.

When the dough is processed in a blender, the high-speed blades can struggle to effectively mix and knead the dough. The blades may not have the necessary strength or design to handle the tough and elastic nature of the dough. As a result, the blender motor can strain, and the blades may become dull or even break. This not only compromises the performance of the blender but can also be dangerous if broken blade pieces end up in the dough.