Sentences with phrase «use with an immersion»

Question about speed used with the immersion blender.

Not exact matches

When Noll speaks of Equiano's «immersion» in Scripture, he is not using that metaphor casually, as an extract from the Narrative makes clear with its «fusillade of scriptural quotations and allusions.»

Using a potato masher or fork (can also use an immersion blender) crush the berries until you have a thick sauce with small pieces of fruit.

Using an immersion blender (or food processor), puree the hot cauliflower with the roasted garlic, butter, cumin, and nutmeg.

Sometimes I even «use» it only to refer to the «recipe» while I measure my ingredients (but NO SUGAR... EVER) into my quart jar and blend with my «outboard» or immersion blender.

When the parsnips are very soft, puree with an immersion blender until smooth (or use a regular blender).

I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency.

For a smoother soup, you can run the onions and jalapenos though a food processor with a bit of the stock or use an immersion blender.

Using an immersion blender or hand mixer with only 1 of the beaters attached, mix the ingredients until creamy and smooth.

Since coconut milk in a can separates into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.

For the people having trouble with the mayo (i.e. no immersion blender), I used a hand blender and while the mayo immediately after mixing looked a bit too soupy, I let it sit in the fridge and it thickened up into a great mayo - consistency in about an hour.

I didn't have an immersion blender, so I used a shaker bottle (one with the metal ball at the bottom) and shook the mayo blend well.

As you say, you really need the immersion blender because it's so easy to get the mixture emulsified (the Cuisinart even comes with a container that you can use for this).

Drain, let cool slightly and add the cauliflower to a blender, food processor (or use an [url: 2] immersion blender [/ url]-RRB- along with the garlic, 1 cup water, milk and puree until smooth.

I use an immersion blender to make my salad dressings — really helps with the separation problem.

After simmering for 20 minutes place a ladle of sauce in the food processor with 3 sun dried tomatoes packed in oil then return to the pot and use the immersion blender.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

If you are using an immersion blender in general you would choose a tall cylinder (many blenders come with a tall cup).

Blend with an immersion blender or use a stand - up blender, until smooth and creamy.

For a smaller quantity, for recipe above, the immersion blender is the best to use, or you could press all the ingredients down with a fork until well combined, if you don't have an electric hand blender.

I used rancho gordo's chickpeas and made the whole thing with an immersion blender and it was the smoothest authentic hummus I have had in a while.

If I didn't have chicken ready, I think it could definitely cook with the beans and broth and you couldn't just take it out and shred it before using the immersion blender.

Pass through a food mill fitted with the coarsest blade or use a hand - immersion blender.

Using either an immersion blender or in batches with a high - speed blender, blend until creamy and smooth.

Blend soup either using a blender or immersion blender until smooth and creamy, with no lumps.

Puree with a hand held blender (immersion blender) or you can use a food processor but it won't be as smooth.

I am doing whole 30 as a lifestyle and I substituted the molasses for 1/4 date paste (I made is with one cup of pitted dates and half a cup of hot water and used my immersion blender - you'll have plenty from this and I use it to substitute whatever recipes that require honey or whatnot.

When a floret of cauliflower is easily mashed against the side of the pot with a fork, use an immersion blender to blend the soup to a thick, creamy consistency (or use a regular blender, working in small batches).

When the cauliflower is tender — about 20 minutes or so — puree the soup with an immersion blender (or use a regular blender, working with small batches) until very smooth.

With an immersion blender, or using an upright blender, puree all vegetables until smooth or partially smooth, depending on how chunky you prefer your soup.

Pour mixture into a blender, or use an immersion blender, and carefully purée (Be careful because you are dealing with a hot liquid.

Next time, I'll puree the onions with an immersion blender using a little bit of chicken stock to make a slurry.

Using an immersion blender, puree ingredients until everything is smooth and creamy, with no lumps remaining.

Hi Laura, I used an old food processor for this (Bamix immersion blender with a blending bowl) but got a Kenwood food processor which is much more powerful and I love it!

I also left my soup a bit more chunky than the original version by using my Electrolux Immersion Blender and processing until it was just the right texture that I was looking for... To finish things off, I topped my bowls with a few sprigs of fresh basil.

* Chef's Note: It's possible to make aioli using a bowl and a whisk, or a food processor with a pour spout, or even an immersion blender.

Using an immersion blender (if you don't have one, you can ladle mixture into a blender by batches — but be careful, it can explode, (so don your renegade goggles and militia helmet and prepare for skirmish... j / k) so cover blender lid with heavy dishrag in case hot liquid seeps through), mix ingredients until smooth.

You could even puree the squash with the almondmilk using an immersion stick blender!

Then add kiwi (I used two) to the other bowl and repeat with the hand immersion blender.

Add a couple tablespoons of vegan butter (optional) and a plant based milk (unsweetened cashew milk works great) and using an immersion blender on low (don't turn on your blending tool unless it is in the pot already or you may splash yourself with hot water).

Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

It's an optional step, but when I was getting ready to use it in lasagna I took an immersion blender and pureed my cherry tomato sauce after cooking it for a smooth finish with body.

I tried to use my Mom's handheld immersion blender with egg whisk feature, but to no avail.

Add the maple and vanilla, and beat with a hand mixer on high until creamy and fluffy (a few minutes) or use an immersion blender.

My suggestion would be to try it with another egg yolk, or maybe use a whole egg and follow an immersion blender mayo recipe and let the melted ghee cool.

I made this hollandaise with the use of an immersion (or hand) blender, but you could also make it in a food processor or blender.

When the lentils have softened, add the salt and use a wooden spoon to mash the lentils or pulse with an immersion blender.

I've seen people on YouTube using the Immersion Blenders for the soups and sauces, as well as smoothies, but I was wondering how it would work with hot chocolate, etc..

Use a metal immersion blender on low - power to blend everything together in the pot until creamy — this marries all of that delicious onion, garlic, fennel flavor with the tomato sauce.

In a large bowl combine dates, bananas, eggs and nut butter — use an immersion blender to mix it all up OR mash bananas and dates with a fork and mix it thoroughly with the egg and nut butter.