Prepare like a pro: If you want to host multiple courses, soup (hot or cold) is an easy solution. Simmering seasonal vegetables with sweat-softened onions, garlic, and stock creates the perfect base. It can then be blended with a little cream, crème fraîche, coconut milk, or toasted nuts for a super smooth texture. You can make it the day before and blend it at your convenience to adjust the seasoning and taste. Then reheat and enjoy.
perfect the sauce: What separates chefs from home cooks are smooth sauces, seasonings, and purees. It’s best made in a blender, as the colors are bright and punchy. Try a bowl of smooth, spiced apple chutney with liver parfait (also made in a blender). Or homemade ketchup to accompany barbecued grilled meat. A good blender can help you take your presentations to a whole new level.
Enjoy cocktail hour: When the sun is out, blenders are perfect for cocktails. Try making a pisco sour in a blender using Peruvian pisco, fresh lime juice, sugar syrup, egg whites, and ice. Doing it manually will give you 2 batches at a time, but using a blender will give you a foamy consistency in 10 batches at a time.
Freeze to avoid food waste: Make a smoothie using what little fruit you have left. Chop fruits such as pineapple, mango, peach, and banana and arrange them in trays to freeze. Once frozen, they are small enough to be placed in a sandwich bag and mixed with fruit juice or milk whenever needed.
Effectively clean up: If you blend strong flavors like garlic, be sure to wash your blender thoroughly before storing it. Mix a drop of citrus juice in a cup of warm water. Citrus acids break down oil, garlic, and grime, allowing you to remove the worst of the mess in your blender and rinse it with hot, soapy water.
