Breville blender williams sonoma11/7/2023 All of our picks were able to blend ice, and the NutriBullet Pro was just as good as our upgrade pick at crushing ice, oat milk, and frozen bananas. It also made some of the best pesto in our tests: The pesto had a consistent, gravelly grind that wasn’t too pasty. In our 2022 tests, the NutriBullet Pro was still one of the best at blending date shakes. In our original tests, the NutriBullet blended dates well, leaving only a few small, pleasantly chewy pearls in the bottom of the cup, and they didn’t clog the straw. We did have to stop and shake the blending jar to incorporate some wayward spinach leaves, but this was true of all the blenders. Our banana, berry, ginger, and spinach smoothie came out lump-free and with barely any fibers. When I’m done, it’s simple to clean by hand and tuck it back in its corner, ready for the next meal.Of the blenders we tested, the NutriBullet Pro did the best job of blending thick, spoonable smoothies. It’s in constant use in winter as I turn tomatoes, squash, and potatoes into creamy soups. For a weeknight pasta sauce, I’ll coarsely chop tomatoes, onion, and pepper by hand, but let the immersion blender break up the chunks. If I’m feeling lazy, I mince garlic with this tool instead of a knife. I grab it when making smoothies for breakfast, salad dressing for lunch, and soup for dinner. I love that I can stick it into a bubbling pot and smooth out the contents in one go, without the mess (and potential explosion that always seemed imminent) of transferring batches to an upright blender.īut mostly, I use my Breville immersion blender for everyday meals. As I break up tomatoes and tomatillos for salsa, chop peppers and onions for relish, puree plums for fruit leather and cherries for fruit butter, this is the tool that’s in my hand. The final accessory of the set, a lidded pitcher, is tall and broad enough to puree smoothies for three or daiquiris for a party.ĭespite that incident, the blender can handle almost any food project, even in preserving season. The chopper lid, bowl, and blade make quick work of a cup of nuts, form a creamy salad dressing in seconds, and evenly distribute dried buds for lavender sugar. Whiz, whiz, and eggs are beaten to a uniform gold. With one click, I can detach the blending shaft and pop on a whisk or the lid for a mini chopper. The wide range of speeds lets me whip cream without splattering and make a last-minute smoothie with rock-solid frozen fruit. Its long blending shaft lets me stick it deep into a stockpot of hot broccoli cheddar soup without worrying about getting splashed or burned when I press the power button. It’s powerful enough to turn a homemade frozen sorbet creamy or smooth out a 2-gallon kettle of pasta sauce before canning. When I tell friends about this kitchen tool, which I do with surprising frequency, I dub it the Cadillac of immersion blenders. That was in 2014, and I haven't regretted the decision since. To replace it, I settled on the Breville Control Grip Immersion Blender. My original low-powered unit was adequate for banana-raspberry smoothies and cream of mushroom soup, but gave out after a couple summers of canning and preserving. That’s why when I needed to replace my first-ever immersion blender, I sought out the best immersion blender I could find. In my little kitchen, the immersion blender is king. Even the long power cord is coiled and twist-tied to just the right length to stretch from a power outlet to a stockpot on the back burner of my stovetop. I keep the two primary pieces of this stick blender, the blending base that provides power and the straight blending shaft, clipped together within easy reach because I reach for them all the time. In the corner of my kitchen, tucked nearly out of sight, hangs one of my most versatile and most used kitchen tools: a Breville immersion blender. This post is part of our 'This Is Fire' series, where our editors and writers tell you about the products they can't live without in the kitchen.
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