![]() But as someone who has been on a budget for awhile, I will say though that power is really the key with blenders. I'm not OP, but I really appreciated you dropping this knowledge bomb. But you can certainly get by without all three.Īll great knowledge and advice. If you have the space for all three, I do recommend it. I’ve had it for 4 years and it’s running strong. Mine is a cuisinart set from Costco, got it on sale for $20. A favorite dessert with this is a little whipping cream, a tablespoon of cocoa, and a half teaspoon of sugar. It makes whipping cream or making hollandaise just…stupid easy and fast. I also love that mine has a whisk attachment and a specific cup thing. It’s great for blending soups, sauces, and fixing lumpy gravy □. Stick Blender - I use this the least, but it is so clutch in very specific situations. I’m sure I could find a thousand more uses for it if I had room on my countertop for it to have a permanent home. This is what you need for smooth, gorgeous hummus and baba ganoush. I use mine to make dips, shred veg and cheese, and chop nuts. Sometimes these puppies will go on sale for well under $200. It’s great because it can function as a big one or a small one, has a dough attachment and two grating attachments. I got the Cuisinart 13/5 cup one from Costco two years ago. With medium use, it’s operating no differently than day 1.įood Processor - go for max functionality, not max price. I’ve had my refurbished vitamix for 7 years. ![]() If you’re not a fan of the big price tag, vitamix also offers refurbished models. Out of the three, this is the one to spend the “big” bucks on. Vitamix is high quality, has a lifetime warranty, and blitzes a frozen banana into a smooth smoothie in about 4 seconds. That being said, the amount you “need” to spend on these items vary widely.īlender - go big or go home. ![]() But if you have the space, each one has their own niche that I’ve really appreciated. Identify that dish or ingredient: Tip of My Fork Legend Scholarship: Ask Food Historians Science of Cooking On the cheap: Eat Cheap and Healthy Cheap Meals Budget Food Specialties: AskBaking BBQ Bread Baking Burgers Butchery Candy Cheese Canning Charcuterie Desserts Fermentation Food Development Food Science Foraging Ice Cream! Keto KidKitchen MimicRecipes Paleo Pastry Pickling Plating Salsa Slow Cooking Smoking Sous Vide Spices Sushi Vegetarian RecipesĬuisines: Asian Eats Indian Japanese Southern US * Opinion Polls and Show and Tell Requests Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. ![]() But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit.
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