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Need help buying a blender

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neeti84 Jul 4, 2013 05:41 PM

I am a novice in the kitchen, looking to buy a new blender. Which model should I buy? The choices are overwhelming - Cuisinart, Black & Decker and many more. I am not looking for pro- brands like Vitamix. Your pointers/experience will be very helpful.

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    Sherri RE: neeti84 Jul 4, 2013 06:04 PM

    My workhorse blender is a Professional Waring Bar Blender. It's pretty basic; two speeds, a glass jar and no bells/no whistles. It has been on my kitchen counter for more years than I can count and I would replace it with the exact same model if/when this one dies. It probably costs in the $150-$200 range but this is a guess [based on my last wedding gift purchase several years ago].

    2 Replies
    1. re: Sherri
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      rjbh20 RE: Sherri Jul 4, 2013 06:14 PM

      Bite the bullet & get a Vitamix. Worth every penny.

      1. re: Sherri
        tim irvine RE: Sherri Jul 4, 2013 07:45 PM

        Me, too. A great choice if you do not need the Vitamix's apparent ability to liquify chunks of anything and everything for every meal.

      2. nofunlatte RE: neeti84 Jul 5, 2013 01:05 PM

        What is it you are planning to use your blender for? Smoothies, pureeing hot/cold soups, ??? I have two Osterizers--one that I got as a gift about 14 or 15 years ago and it's still going strong, but I have a food processor and immersion blender so it doesn't exactly get heavy duty use. My second Osterizer is probably from the 60s or 70s. It has the chrome base and glass jar. I've got that baby at work for smoothies. Neither one is great for crushing ice for frozen cocktail, but luckily I prefer Manhattans! Both can handle frozen fruit if sufficiently broken into pieces (in the summer, I use frozen fruit for my smoothies). I did try to use the newer one for pesto when I was in grad school, but that was a slow, laborious process--the motor would heat up a lot, so it was stop and go.

        What is your budget?

        7 Replies
        1. re: nofunlatte
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          neeti84 RE: nofunlatte Jul 5, 2013 01:13 PM

          Thank you for your reply. I want to use it for smoothies, puree for soups and sauces. My budget is < $150.

          1. re: neeti84
            tim irvine RE: neeti84 Jul 5, 2013 05:18 PM

            Thought about an immersion blender? They are amazingly easy to use, versatile, and easy to clean.

            1. re: tim irvine
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              neeti84 RE: tim irvine Jul 6, 2013 05:12 AM

              I had not thought about that earlier - I guess I thought a regular blender would be multi-purpose. But an immersion blender could work as well. Thanks!

              1. re: neeti84
                tim irvine RE: neeti84 Jul 6, 2013 05:25 AM

                I will admit I have only been using an IB since last December, but I find it extremely versatile and easy to clean up. It will blend in a glass or a jar and it can go in and purée beans in a six quart DO.

                1. re: neeti84
                  nofunlatte RE: neeti84 Jul 6, 2013 08:47 AM

                  I use my immersion blender for pureeing soups all the time. Prefer the stand blender for smoothies, though others use with an IB for smoothies. An IB might be worth thinking about. I use mine to make hummus, mayonnaise, etc., though I haven't tried nut butters (that's a food processor job for me). I have a Bamix, but used a Braun for years (it's the one that comes as an attachment with the MultiMix hand mixer and it's still going strong). I've had the Braun for 15+ years (and I had another Braun for about 15 years before it went off to puree the great soup in the sky). They are constructed so that the blade doesn't come in contact with your pan (although the Bamix has feet of metal, so it has scuffed but not scratched my enameled cast iron)_. Frankly, I find the IB more useful than the stand blender, which get most of its use for smoothies and pureeing chilled soups). Tim irvine correctly notes the ease of cleanup and versatility.

                  1. re: nofunlatte
                    tim irvine RE: nofunlatte Jul 7, 2013 02:38 PM

                    Irony of ironies, the thing that attracted me to IBs in the first place was the video of Gordon Ramsay making mayonnaise. It is an impressive feat, but I
                    prefer the texture making it by hand. However, It has me looking for soups to try!

                    1. re: tim irvine
                      nofunlatte RE: tim irvine Jul 8, 2013 07:26 AM

                      You are a better 'hound than me, tim! I've yet to make mayonnaise in the traditional way--the drop-by-drop thing has scared me off. But since I got the Bamix, I make mayonnaise regularly (and eat it a lot more!) I use the two-minute mayo recipe from seriouseats, with a couple of grinds of white pepper. With my herbs in full swing, I've been making a lot of flavored mayo--garlic and chive, parsley, dill. However, a finely chopped up chipotle and some adobo stirred into a cup of homemade mayo is a fine thing, even if it doesn't come from my garden.

                      ETA--a notable failure was a few weeks ago, when I was actually doing a demo (and the easy mayonnaise recipe was one of several I did that day--silly me, I forgot to put the whip attachment on the Bamix!)

          2. pagesinthesun RE: neeti84 Jul 5, 2013 07:59 PM

            I have a Ninja blender. It's a good blender. Not a vitamix, but like you, not ready to spend the $$$ for a vitamix. It replaced my "regular" blender for smoothies, etc.

            I also have the inexpensive Cuisinart immersion blender that I use for soups and love it!

            1. foodieX2 RE: neeti84 Jul 6, 2013 05:19 AM

              I was given the NutriBullet from a co worker when my long time blender finally died. I love this damn thing. I make smoothies, small serving of soups and blender drinks. It can puree frozen fruit, raw carrots, nuts and other "hard" foods to drinking smoothness in seconds. With a BBB coupon you can get it for under $80.

              While an immersion blender is good for softer foods (I love mine for pureeing cooked soups, making whipped cream, etc) it is useless for the kinds of smoothies I like and useless for making raw soups like carrot/ginger.

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