Although experimenting with your blender's capabilities might result in some fairly mouthwatering recipes, it's also crucial to be aware of the limitations of blenders.
Preparing a soup, sauce, or smoothie? You might be tempted to use your blender to make the mixture smoother. Your countertop blender is useful in many different scenarios, but it might not be the best option for every single recipe. In rare cases, blending particular components can lead to harm to you or the blender, unwanted textures, or even a change in the colour of the ingredients. Occasionally, it's preferable to use a food processor, an electric blender, or simply a nice, trustworthy mortar and pestle or kitchen knife. Here are some of the top things you should stay away from blending in a blender in order to assist you achieve the greatest outcomes in the kitchen.
When you add hot, steaming sauces or soups into your blender and start blending them, the top may accidentally come off due to a buildup of steam beneath it. In addition, your blender will be able to spray its contents all around your kitchen. Consider using a hand or electric blender, cooling the contents down before blending, and then reheating them if you do wish to blend hot liquids, or invest in a specialised blender with a venting cap to prevent a steam-backed explosion.
Sadly, while making sense, blended potatoes end up having a paste-like consistency, and this is entirely due to potatoes' high starch content. According to experts, potatoes stay light and fluffy because of the molecules of starch. These starch molecules are broken apart by the blender, turning them into an irreparable thick gummy paste.
Dehydrated fruit might stick to the blender's blades and create a sticky mess when added to the machine. If you must combine it, quickly soak it to rehydrate it first. For a finer texture, use a coffee or spice grinder rather than a blender if you're trying to generate a fruit powder from your dehydrated fruit, such as to improve the colour and flavour of your buttercream frosting.
A dedicated spice grinder is your best option for the finest texture and quickest, easiest grinding process if you wish to roast and grind your own spices. This compact grinder is made to evenly ground small objects like peppercorns or cardamom into a fine powder. A specialised mortar and pestle can also be used, although it won't work as quickly or well.
Nuts and seeds
You will harm your motor and blades if you use any blender. Use only a powerful blender designed for this kind of operation because nuts and seeds are difficult to break. Use a high-wattage blender with blades designed specifically for nut butters. Alternatively, you can decide to only combine softer nuts like cashews after soaking them for a bit, which will make them even softer. Make nut butter in a food processor instead of a blender if you want to avoid any risks.
However, mixing any kind of dough in a blender is not recommended. The body and blade configuration of the blender are not ideal for mixing dough. If you don't have a mixer but still want to mix the dough, you may think about using a food processor instead of a blender, but only for pastry doughs that combine butter and dry ingredients directly. You're better off utilising a mixer or, if necessary, a manual method rather than a bladed device for heavier doughs of any kind.
You should reconsider blending your cauliflower if you were contemplating doing so. Your cooked cauliflower is more likely to become a puree in your blender than anything else. To have more control over the final texture, choose to process the cauliflower in a food processor. You should use a food processor to process anything that needs to stay slightly chunky, such as couscous or riced cauliflower. Keep the blender for emulsifying or pureeing.
Very flavorful or spicy foods, such as garlic, ginger, and chilli peppers, can stay in and transmit their flavour to whatever you happen to mix next. These items can be blended in tiny quantities with other dishes rather than by themselves to reduce the punch that is left behind by cooking them beforehand.