<p>Haha!! I’m waaaay ahead of you, BB. I already watched the video. Seems as if you can get this immersion blender much cheaper at WS, than on Amazon, though, so I’m still looking for a way to spend my gift card.</p>
<p>Next item on my list to look at is a Le Creuset’s enameled cast-iron stock pots, though. I have a stock pot, but not a good one. My brother uses his SO much.</p>
<p>A word of advice: if you are a klutz like me, it can take a while before you always remember to hold the blender in the soup until it has come to a full and complete stop. You’d think the first time I got hot soup in my face would be enough of a lesson, but no, it took a couple of mistakes before the good habits set in…</p>
<p>Had a quick question…</p>
<p>Do you think this immersion blender would work well making peanut butter from peanuts purchased at the store? I hate buying peanut butter that has been sitting there so long that the oil has separated.</p>
<p>Teri, can’t post links to Chowhownd threads, but here is what one blender expert says:</p>
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<p>I think a food-processor type of a device would be best for those, but I’m not an expert.</p>
<p>I think you cannot go wrong with a Le Creuset Dutch oven. I have the Costco version and love it!</p>
<p>Never used one either, I usually make squash or carrot soup in a Cusinart which is a messy pain in the the you know what. Is it easier using an immersion blender?</p>
<p>^^^Sooooo much easier and a simple clean up. I’m using mine tonight to puree a batch of Sara Moulton’s creamy cauliflower soup.</p>
<p>This isn’t exactly what the OP was looking for, but I used my immersion blender to mix powdered baby formula (for my DS who is now 10 years old). It worked great.</p>
<p>Ok. You folks have helped me satisfy my kitchen gadget craving. I’ve been lusting after the Kitchenaid stand mixer. After reading the other thread, I concluded I shouldn’t get one since most people seem to use it for baking, mashed potatoes, bread etc. and I’m trying to cut way back on carbs. However, I love soups, but I hate transferring everything into the blender. The Bamix one looks great, but does anyone have any experience with any other brands?</p>
<p>I have the Cuisinart immersion blender and have given three or four of them as gifts. I mostly use it for soups and while it works great, my favorite thing about it is the 2 second cleanup. My tip for you is to never use it in a non-stick pot.</p>
<p>I have one I use for soups and H uses it to puree bananas with other ingredients for pancakes. :)</p>
<p>I suppose banana bread would be another use for the smashed bananas.</p>
<p>Last year D3 gave me the Cuisinart with the whip and chopper attachments, too. All very handy. [Sears:</a> Online department store featuring appliances, tools, fitness equipment and more](<a href=“http://www.sears.com/shc/s/p_10153_12605_00890953000P?sid=ISx20070515x00001a&psid=15x583523]Sears:”>http://www.sears.com/shc/s/p_10153_12605_00890953000P?sid=ISx20070515x00001a&psid=15x583523)</p>
<p>I use mine often. It’s just a brilliant gadget. I especially like it for finessing a sauce that I prefer to be part smooth, part with texture – like many soups and especially really great marinara. It is also great for whip cream. I like it much better than whip cream using a heavy hitter mixer. I think it incorporates more air. Also, my favorite pancakes utilize egg whites beaten to stiff peaks, folded gently into the batter and then cooked with the egg white ribbons sort of gently engulfed in the batter. It’s hard to describe but my immersion blender works so well on a weekend morning when I’m doing this. </p>
<p>Hurray for immersion blenders!!</p>
<p>I’m missing something - what keeps this from being a splattery mess out the sides?</p>
<p>[KitchenAid</a> Immersion Blender - Cooking.com - YouTube](<a href=“- YouTube”>- YouTube)</p>
<p>Does it do back rubs in the bath tub?</p>
<p>caesar salad dressing - you can drizzle and do the immersion blender at the same time (maybe) - so much better than trying to wisk as you drizzle.</p>
<p>I sautee a large onion and a few cloves of garlic in a stok pot, add lots of whatever vegetables i have on hand and 2 peeled medium starchy potatoes, cover with good chicken broth and whatever spices you like (always salt and some red pepper flakes in our house, sometimes pepper, tyme, rosemary, sage, tarragon, depending on soup) simmer until everything is soft. Then whirr away. Correct spices. Can finish with a little cream if you not mind the calories but the potatoes adds creaminess. Snip some chives on top, green onions or anything you like.</p>
<p>I’m finding it interesting that so many people make homemade soup. Soup, homemade or otherwise, doesn’t figure much in our meals. I’m curious–do you use soup as a starter course to a regular meal (which would be nice for a company meal, but for everyday dinners would add calories and effort that we don’t really need), or as the centerpiece of the meal itself (though I can’t imagine a vegetable-based soup being adequate for dinner, even with a couple of sides).</p>
<p>It’s usually a centerpiece for me. I wouldn’t make soup as a first course unless it were an “event” dinner. However, most of my main-course soups are hearty and stewlike, not the purees from the thread.</p>
<p>A vegetable-based soup with a couple of sides is adequate for dinner in the Fang household. The sides might be salad and bread, plus cheese if the soup doesn’t have beans or peanut butter in it. Seriously, adding peanut butter to a vegetable soup is delicious.</p>
<p>Our soups are a hearty dinner with a salad. As for calories, my versions, which is just loads of mostly green veggies with broth and a couple of potatoes, are extremely low cal.</p>
<p>I’ve had a Braun immersion blender for a number of years, and use it primarily to make soups (yes, for entrees–if you live in a place where winter is cold and dark, soup is just the ticket), but also to make Brazilian black beans. I used to hate having to transfer hot liquids to the blender–what a mess. The immersion blender is so much better.</p>