You can blend ingredients right in the bowl (no transferring to a food processor or blender), then pop off the blade attachment and put that single, small piece in the dishwasher. Notably, not only does using an immersion blender for these baking tasks ensure a better result, but it also makes clean-up quicker and easier. (While the mini whisk can also be used to whip large amounts of cream, egg whites, or other ingredients, I found it most helpful when working with smaller quantities of ingredients, when other appliances like a stand mixer just wouldn’t do.) Bonus: reduce clean-up Just pull out the mini whisk on your immersion blender and you’ll reach soft peaks in about two to three minutes. Or perhaps your recipe calls for whipping a single egg white - don’t waste time and energy whisking by hand. This means that if you’re looking for the perfect amount of whipped cream for topping two slices of pie, you can have it about one minute flat. The Breville Control Grip Immersion Blender comes with a whisk attachment and a cylindrical blending jug that allows you to submerge the whisk deep into ingredients, even if it’s just a small amount. The second attachment that’s a boon to bakers is the mini whisk. The Breville Control Grip Immersion Blender comes with a cylindrical blending jug that makes it easy to purée or whip small quantities of ingredients. If you want to take any of these ingredients from roughly chopped to finely puréed, you know what to do: Use the original attachment and blend until smooth. It makes quick work of chopping ingredients like citrus rind for marmalade or candied peel, fresh or frozen berries for jam, or cored apples for applesauce. The first bonus attachment is a mini chopping blade. Here’s where the Breville Control Grip Immersion Blender sets itself apart: Rather than coming with just a single blade, it includes two additional attachments that make it even more versatile. Most immersion blenders can pull off all the baking tasks we’ve covered up until now. Chopping ingredients for marmalade, jam, or applesauce Give the curd mixture a quick buzz with the immersion blender before cooking to ensure the fruit or juice is fully blended, and then again right at the end of cooking to eliminate any bits of coagulated egg. Those fresh, flavorful bases often contain bits of pulp or fibers from pressing the whole fruit this, combined with the possibility of accidentally cooking bits of egg in the mixture, means that super-smooth curd can be difficult to achieve.īut with an immersion blender, it’s a cinch. The best curds are made with fresh citrus juice or fresh fruit purée, whether you’re making traditional lemon curd or ruby-red cranberry curd. Photography and food styling by Liz NeilyĮnsure each bite of lemon curd is as smooth as possible by using an immersion blender to incorporate fresh lemon juice. The result is custard with a silky-smooth texture that’s a delight to eat. It’ll break up any bits of unmelted chocolate, fruit, or caramel if you’re making a flavored pudding, and even if you’re just making a standard vanilla base, blending with an immersion blender will eliminate any lingering lumps of cooked egg or sugar. Skip all that fuss and use an immersion blender right in the saucepan in which the custard is cooked. This process can be a pain (it requires pouring hot liquid, lots of stirring and scraping, and creates more dishes), and it doesn’t guarantee a completely smooth texture unless you’re using a superfine strainer - in which case, it’ll take longer for the mixture to pass through. One of the final steps of many stovetop pudding and custard recipes, including pastry cream, is straining the hot mixture through a fine-mesh sieve to remove any lumps. Making smoother puddings and pastry cream To make this smoothest pastry cream you've ever had, skip the strainer and use an immersion blender for the final mix. Photography by Rick Holbrook Food Styling by Kaitlin Wayne
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