Hand “Stick” Blenders 

I know.  You probably have a Cuisinart, a hand mixer, a whisk and

maybe even a blender, ricer or food mill.  Why then another gadget

to puree product?   Well, stick blenders are compact, portable,

quick to use and clean.  They work inside a small container to make

an instant emulsification of vinaigrette or to whip cream.  And—this

is why I have one—inside a pot to puree a too-thick soup or sauce without

having to pour the hot product into a blender and puree in batches (Note:

Both methods require caution. When using a blender with hot product, always

drape a towel over the top in case the lid blows off.  When using

a stick blender, keep the pot at arms length and the whirling blade angled

away and below the surface of the product.)

This style blender is quite new.  The best home unit runs about

$100 and is Swiss-made by Pro-Ver.  It comes with three blade attachments.

I would not buy a cheaper version.  Williams Sonoma has one under

its own name.  Sur La Tab also carries a different version of what

appears to be the same unit.  If your whisking prowess is diminishing

with age, your Cuisinart in buried in the pantry, or you want to give a

grandchild a culinary tool that’s “cool,” this might be worthwhile.

Here is a green salsa made quick and neat with a stick blender.

Please refer to the Techniques page for list of abbreviations.


· 6  tomatillos, husked and washed

· 1-2  chilies (2 serranos, or 1 jalapeno) (wear gloves)

· 6  cilantro stems, leaves only

· 2 oz water

· ¼ C finely chopped white onion

· ¼ t  salt, to taste

1.  Roast tomatillos and chilies.  Cool, save the juice, remove

seeds from chilies

2.  Place tomatillos and chilies in a tall container

3.  Add cilantro and water

4.  Option:  Add a sliced avocado

5.  Blend to course puree with stick blender

6.  Rinse and dry chopped onion and stir into puree

7.  Add salt to taste

8.  Serve ambient as a dip or as a wrapper spread, or heat and

serve as a sauce w/ pork

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