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Just compared a standard immersion blender to a high-powered one for a soup special
We ran a butternut squash bisque as a special last week and I used our old, basic immersion blender on the first batch. It left the soup a bit grainy, no matter how long I worked it. For the second batch, I borrowed a much stronger model from the baker, a Vitamix immersion blender. The difference was night and day, it got the soup perfectly smooth in under a minute. Has anyone else found that a more powerful motor is the key for purees, or is it more about the blade design?
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owens.cameron1mo ago
Totally see this with other tools too. My cheap cordless drill struggles with basic stuff, but my buddy's pro model powers through anything. It's like the difference between a toy and the real deal. You don't realize how much you're fighting the tool until you use one with enough guts to just do the job.
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gavin_hill271mo ago
Spot on. @owens.cameron gets it, power is everything. A weak motor just spins stuff around, a strong one actually cuts and pulls everything down into the blades. That grainy feel is tiny bits the cheap blender couldn't catch. You can't fix that with more time, only with more power. It's not a tool problem, it's a physics problem.
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