THIS IS NOT A PAID ADVERTISEMENT. I simply wish to tell you about my latest kitchen gadget — a Cuisinart “Smart Stick.” I’ve used this immersion blender several times in the past few days, and so far, so good. The details:
Three things I like about the Smart Stick:
1. It’s purple! (It comes in other colors, too.)
2. It lets me puree soup ingredients directly in the cooking pot. Previously, I had to transfer cooked veggies or whatever from the soup pot to the food processor, and then puree them. (I always puree soups which are to be served as the first course for dinner.)
3. It really works!
True Confession: The Smart Stick did not work for me the first time I used it. I’d tried to puree the thoroughly cooked, and thus very soft veggies you see pictured above. But as I moved the stick along the floor of the pot, it simply sprayed, with terrific force, cooking juices all over the place. The juices landed on my hair, my sweatshirt, and all over my stove.
“MERDE!” I shouted, as Lily the Beagle fled the room. “What a piece of junk!”
I wept bitter tears.
I gnashed my teeth.
I looked at the instruction manual.
On page 7, under “Tips and Hints,” I found the following sentence:
“When blending ingredients right in a pot or pan, tilt the pan away from you to create a deeper area for blending to prevent splatter.”
Now, because I’m writing my cookbook’s fifth chapter, and because that chapter deals with first-course soups, my nifty new hand-held blender is getting an aggressive workout. I’ve already used it to puree some delicious new brews, plus a few tried and true favorites like Caramelized Butternut Squash Soup (pictured above).
Does your batterie de cuisine include an immersion blender, too? You can let me know by leaving a comment. I’d love to know which brand you have, and whether or not you really-really like it.
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