Big Robot Coupe immersion blender

Most home kitchens now seem to have an immersion blender (or stick blender as they are sometimes known), but not everyone seems to know how to use them.

Most importantly, you need a nice deep container to blend in.  At work, bain marie inserts are used, but really anything that is narrow and deep will do just fine.  As long as the blade of your blender is completely submerged, you should be okay.

The next important thing is to not incorporate too much air if you don’t want to, for instance if you are working with chocolate.  Keeping the blade fully submerged will allow you to blend smoothly, but blend in any air.  If you see a lot of bubbles forming or hear a bubbly noise, take your blender out (the blade guard will hold an air pocket), and re-insert it, on an angle.  Even if it looks like your mixture is not coming together on top, underneath it will and moving the blender around while still submerged should allow you to homogenize without incorporating any air.

Bain marie insert

How to use an immersion blender is a post from: Culinary Tips

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