aeration from Vitamix vs. Blendtec?
Has anyone that owns both of these compared the extent to which they aerate food? I just got the Vitamix 750, and while it works great, I find that when I make thick soups and smoothies, the mixtures end up seeming like they have a lot of air in them. Essentially, they appear to be dense, stable foams where the air bubbles are too small to see (like whipped cream, for instance, except with not quite that much air). My Vitamix does appear to aerate more than my Braun MX2050. I'm therefore wondering if this aeration is an unavoidable consequence of high-speed blending (in which case the Blendtec's results would be comparable), or if the Blendtec's different design might aerate food less (the blending action of the Blendtec does appear to be somewhat different from the Vitamix's).
For instance, here's a soup I made last night: ~10 raw Brussel sprouts, ~10 raw frozen baby carrots, ~1 cup water, 1.5 tbsp half-and-half, 5 peppercorns, dash of salt. Blend until well-mixed (ramped up to max, kept it there for ~60 seconds). Granted, the presence of the cream would tend to cause foaming. I suppose I could have left it out and added it at the end at slow speed (maybe I'll try that next time). Likewise my smoothies have a little olive and coconut oil.
I've since found that I can improve the results with the Vitamix 750 by blending manually instead of with the presets. What I do (similar to what seek6 suggested) is blend for a while a slower speed until the contents are throughly mixed. At this point, the individual ingredients are evenly distributed throughout the mixture, but still a bit chunky. Then I give it just enough time at high speed to smooth out the mixture. I haven't yet experimented systematically with the slow-high-slow that seek6 suggested -- that's next on the list.
I'm fussing about this too, although I'm not really interested in getting a blendtec insetad. But I'm interested in ways to prevent this from happening. My smoothies now are better blended, which is great, but they have that light-thick texture, which isn't my favourite. I've heard that some smoothie aficionados add a lot more liquid to prevent this... and you can also be careful to blend as little as necessary on high. I'm thinking I'll blend the liquid and dates first separately, because dates always need the most blending (possibly because I care more about them being perfectly evenly distributed, while this is not as big a deal with other stuff).
My Blendtec has different modes where it usually starts slow and then speeds up, then slows down, then speeds up again. Maybe it's to allow the larger air bubbles to escape before high speed makes the soup more refined? You could experiment with a lower speed in the middle of the ramp up.