6
EVERYDAY USES:
FOOD
SPEED
TECHNIQUE
Baby Foods/Purées
(Vegetables; Fruits;
Cooked Diced Meats
with broth/juices)
Hi
Strong up-and-down motion, add-
ing water/milk/cooking liquid as
needed for texture. Pieces of even
sizes (½ inch [1.25 cm] or less) will
produce the smoothest results.
Batters
Lo/Hi
Gentle up-and-down motion. Begin
on Lo, process on Hi if necessary.
Do not overblend.
Breadcrumbs/Cracker
Crumbs
Lo
Cut/break bread/crackers into
½-inch (1.25 cm) pieces, process
no more than 15 at a time. Place
the hand blender just on top of the
bread cubes/cracker pieces; pulse
on Lo. Stop and shake container as
necessary. Best breadcrumb results
with firm bread, crust removed.
Compound Butters/
Flavored Cream Cheese
Lo/Hi
Cut butter/cream cheese into
½-inch (1.25 cm) pieces. Let stand
at room temperature 20 to
30 minutes. Add minced garlic,
herbs, citrus zest to taste for
savoury spreads; add preserves,
sugar, honey, extracts for sweet
spreads. Pulse on Lo, then process
on Hi to blend completely.
Mayonnaise/Creamy
Emulsion Dressings
Lo
Insert hand blender into ingredients.
Run on Lo for 15 seconds, until
thickening begins, then process
using gentle up-and-down motion
until desired thickness is reached.
Salad Dressings/
Vinaigrettes
Lo
Gentle up-and-down motion
Soups/Sauces/Gravies
Lo/Hi
Gentle up-and-down motion
Whipped Cream
Lo/Hi
Gentle up-and-down motion. Begin
on Lo, then process on Hi. Place
hand blender in bottom of mixing
container, mix on Hi 20 seconds,
then using gentle up-and-down
motion, mix on Lo for 20 to
30 seconds.
