“It has a cup attachment that lets you use it as a regular blender, too, so it can replace multiple tools that would otherwise take up a lot of space.” “You can use the blender function to purée pumpkin or smooth out a custard for a cream pie, then swap it out for the whisk attachment to whip up some cream to top it with,” says Petra Paredez, the owner of Petee’s Pie Company in Brooklyn and the author of Pie for Everyone. “It has a rubberized lip so that it doesn’t scratch,” says Whitney. It’s good for sauces of any kind, really.” And no matter what you’re doing, it shouldn’t damage the bottom of any pots or pans or bowls. It’s good for eggs - like if you blend your scrambled eggs with one they’ll be so much creamier and better. I really think everyone should be using an immersion blender more. It’s sturdy and substantial and the motor is great. “It’s so easy to use, and so easy to clean. “Plus, I love the way it feels in my hand.” Posie Brien, recipe developer and writer of the food site 600 Acres, has had hers for even longer - over a decade.

“For me, it’s just really brought a lot of utility when making soups and sauces,” he says. “It is on the bigger side,” says food writer and editor Alyse Whitney, “but it’s really powerful.” Matt Rodbard, a food writer, editor, and cookbook author, has had his for over five years. With 15 speeds, it’s the most high-tech of the bunch. The majority of the experts I spoke to named the Breville Control Grip their favorite immersion blender. Speeds: 15 speeds | Extras: Whisk, chopping bowl with blades, storage jar with lid The immersion blender? “It’s all about convenience.” It’s much easier to clean.” No matter which model you’re drawn to - likely from one of the few brands that seem to dominate the market - Cristensen’s points ring true. “It stores in a drawer and you can pull it right out. “I use mine way more than my full-size blender and food processor,” Simply Recipes associate general manager Emma Christensen told me. In fact, I found that it’s pretty common to own both a blender and an immersion blender - but that the ease of the latter is preferable whenever it can be employed. And while they may not be right for, say, big-batch smoothies or crushing nuts into butter (which takes a lot of force), they work totally great for emulsifying soups, marinades, dressings and aïolis and, yes, for making smaller smoothies. While many people find storing a blender in their kitchen to be worth it, the smaller (and overall less expensive) immersion blender can handle a lot of the same cooking tasks with less fuss.

Kitchenaid immersion blender manual