When To Use A Blender vs. A Food Processor

by Marie Rodriguez

In the grand pantheon of Important Kitchen Appliances, the blender and the meals processor both declare prime positions. And certainly, these portions of gadget share many similarities: They’re each motorized and designed to combine elements collectively.

However, contrary to famous belief, these home equipment aren’t definitely interchangeable. While sure meals may be similarly properly-made using both gadgets, blenders and meals processors have structural variations to make them each uniquely desirable to unique culinary responsibilities.

The Difference Between These Appliances
The brief tale: A blender is generally better for foods with the intention to come to be more often than not liquid, whereas a food processor is better for ingredients so that it will come to be being mostly solid.

Blenders and food processors each use blades and automobiles to perform their duties, but the specific mechanisms of every device are crucially unique. According to Bon Appetit, the motor of a blender is generally greater powerful than that of a food processor, which creates the silky-clean texture so characteristic of combined ingredients. However, blender blades “are not notable sharp. In fact, they’re essentially blunt gadgets.” Because of this, blenders are higher for dealing with drinks and creating easy textures.

A meals processor, on the other hand, makes use of “ridged and razor-sharp” blades, which allow them to slice thru thicker and greater considerable meals. This, plus the addition of add-ons like a shredder blade, lets in a food processor to accomplish a number of responsibilities consisting of cutting and shredding.

Best Foods For The Blender
Cocktails, Smoothies, And Sauces

When combining liquid components to create an easy, high priced beverage or sauce, the high-octane motor of a blender is your excellent buddy.

“A blender is fine for liquids and a food processor is better for extra stable ingredients. Having said that, the very powerful blenders like Vitamix and Blendtec will actually pulverize hockey pucks and iPhones,” stated Atlanta-based chef Virginia Willis, writer of “Secrets of the Southern Table.”

“Blenders are top notch for blending beverages and making sauces. The conical form directs the entirety to the blades at the bottom. Also, considering that [the blender pitcher is] so deep, it’s much less likely to overflow. The blades of a blender aren’t that large or sharp ― what mixes matters up is the effective motor,” Willis explained.

Hollandaise

Blenders can mix up any wide variety of scrumptious sauces, however, the brunch staple and eggs Benedict MVP called hollandaise especially benefit from the textural consistency provided by severe blender cars.

“Nothing has changed the brunch sport greater than powerful blenders,” said culinary director Jeremy Kittelson of the Edible Beats eating place institution in Denver. “Cooks used to have to sweat over double boilers for what appeared like for all time, best to frequently end up with a broken hollandaise and then get yelled at by the chef and should begin all once more. No more ― one handiest desire to warmth clarified butter and placed their egg combination in a blender for best hollandaise.”

Purees

Whether you’re whipping up a veggie puree to serve along with a protein or emulsifying fat right into a pureed soup, a splendid blender can aerate the combination, resulting in a silky texture with an indulgent mouthfeel.

“I use [a Vitamix Vita-Prep blender] for pureeing soups or vegetables because it whips air into our purees, in particular when we emulsify a fat into them,” stated government chef Mike Sheerin of Taureaux Tavern in Chicago. “Using a blender offers [the purees] a mayo-like consistency without all the energy.”

The motor speed of an expert-grade blender additionally contributes to this tool’s ability to finely method end result and veggies, according to chef de cuisine Geoff Lee of Byblos in Miami Beach, Florida. “The blender is able to spin the blade at a better RPM than a meals processor, which goes properly for breaking down gadgets into their finest possible nation. For example, I’ll use a blender when making my signature, a roasted crimson pepper puree,” Lee told HuffPost.

Cake And Pastry Batters

In every other instance of blender aeration coming to the rescue, those devices are best for making mild, ethereal and smooth batters for desserts and pastries. “Blenders are terrific for batters for the identical motive [that] they’re extremely good for smoothies: blender aeration,” explained Chicago-based total chef and blogger Mila Furman of Girl and the Kitchen. “Whipping air into the batter creates a fantastically fluffy mixture.”

Baby Food

It’s hard to think of a fit for human consumption item that requires a tender or even texture extra than toddler meals. Luckily, parents inquisitive about prepping their infant’s sustenance from scratch will find a very useful buddy in their blenders.

“My wife and I used our blender for making homemade baby food for our daughters,” said govt chef Ethan McKee of Urbana in Washington, D.C. “It’s super smooth, saves a ton of money and gives you total control of the components that go into it.”

Worst Food For The Blender
Cauliflower Rice

Using cauliflower as a keto-pleasant change for grains continues to develop in popularity, however, if you need to transform this veggie right into a nice alternative, it’s without a doubt not a project high-quality accomplished with a blender. According to Taste of Home, cauliflower contains greater moisture than you might count on, and when you drop florets within the blender and switch on the motor, the water in the vegetable leaks out and leaves you with a “soggy” result.

The answer? Try a food processor as a substitute, as the larger blades and much less-effective motor will give you a regular, rice-like texture without pointless dampness.

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