#2 Prep and assemble your ingredients
A great bite starts with the right ingredients–in the right shapes and sizes. While your blender will do a lot of the heavy lifting, you’ll still need to make sure your ingredients are blender-approved and blender-ready to achieve the desired texture.
To avoid blunders like clogs and undesired textures you need to understand how blenders work to create the luxuriously smooth textures–or chunky chopped textures–that you desire.
Blenders can liquify food by chopping and then pulverizing the food with a fast and sharp blade. Adding liquid helps food move around the blender vessel and keeps things flowing around the blade. This helps the blade further blend and pulverize the foods to as fine (or chunky) a texture as desired.
As the super fast blade continues spinning, it creates a vortex in the jug that pulls food to the bottom of the bowl through the blade. So, to ensure that you get the perfect texture you desire, you need the right balance of food-to-liquid ratio. This includes the size and sometimes shape of the foods.
Use these tips to prepare your food for machine blending:
● Pre-chop large ingredients, especially hard ones – A powerful blender can reduce nearly any food to a smooth puree, but it still needs a little help. Make sure to chop any large or dense ingredients (kale stalks, apples, carrots) into smaller pieces so that everything blends seamlessly. You want the food to be able to fall to the bottom of the jug and reach the fast spinning blades. If they are too large, the blade cannot catch the foods and pulverize them.
● Add liquids first – It’s the golden rule of blending. This is especially true if you are blending liquid foods like smoothies or soups. You should always add liquids to your blending vessel before any solids. Additionally, you should always try to incorporate a liquid-like element into your blender. These techniques will help the blades turn easily, avoiding any clogs or unblendable mixtures.
For milling flours and spices, when you do not want to add any liquid, make sure the grains/spices you are using are smaller in size, preferably not larger than the size of a grape. For items like cinnamon sticks, you may need to break them in half so that the blender can properly chop and then mill them (or else they will just bounce around the fast spinning blade).
● For safety, be careful when adding hot foods – Most blenders have a high heat tolerance. However, to avoid unwanted splashing and burns, do not boil or use very hot ingredients (particularly hot liquid) while blending. A hot mixture can create steam or pressure, possibly pushing up and removing the top of a blender—creating potential for a mess or even burns.
For soups and other hot foods, be sure to carefully allow steam to escape the blender jug by cracking the lid slightly ajar after blending. During blending, you can crack the inner lid (where you can add ingredients during blending) while running so that steam can escape.
Make sure the lid is on tight. If a lid falls off while blending, hot food may go everywhere. Always check the lid while the blender is running and make sure it’s on tight!
Refer to the manufacturer’s instruction booklet for additional tips on how to safely blend hot foods with your blender.
● Measure your ingredients – Different blenders find certain textures far more blendable than others, and that comes down to the proper liquid-to-solid ratio. Measure out your wet and dry ingredients so that your blades can properly blend and finely pulverize the mixture.