Bamix M200 Superbox blender and the entire Bamix family of blenders

Do you often use slices?

Don't poison the soul. And then I start wanting her. But I don’t need it! And the price !!!

By the way, I am for help to you. I tried to make a cocktail. Not a fig! Well, that is, it turned out exactly what I did with my old blender. Milk House in the village 2.5% in a bottle, frozen cherries, 1 tsp. Sahara. She threw a handful of cherries into the glass, added sugar, poured some milk and chopped it with the universal attachment. Then I changed the nozzle to a disc (while I was changing it, I got all greasy), added milk and began to beat at first speed at the very bottom, at an angle. Then she slowly raised and lowered the blender. And nothing tasty, of course, but I wanted a thick cocktail.

Then I put the bottle with the leftover milk in the freezer for 20 minutes. I tried to beat it. Nothing too. Well, it became somehow airy, but liquid.
Honestly, I was stunned, because I did not expect that it would not work. I was very optimistic. But I was not upset either, I understand that he CAN make magic cocktails, you just need to pick up the key

Now let's look at what my mistakes are?
Has anyone whipped such milk? It whips very well in a coffee machine. Or should you take only ultra-pasteurized? (I really don't buy that at all)
Is the sequence of my actions correct?

And the most important question: is it realistic to make a thick cocktail without changing the nozzle? And that is very confusing.

[Natasha]

Natasha, let's start with milk. It is necessary to look not fat, but protein content. There should be at least 3g per 100g of milk. Otherwise, the milk simply won't whisk properly. Well, another question right away - were the cherries frozen? It must be frozen, the milk is just cold. Then, by selecting the ratio of milk and cherries, the density will change - a lot of cherries / little milk will give soft ice cream. Then we reduce the cherries and increase the milk to the desired cocktail thickness.

[Anna]

Anna, frozen cherries, yes.
To be honest, I haven't looked at protein, but I know that for good foam you need milk with a high protein content. Learned on the coffee machine. She whips it very well. But I'll come home and see what is written on the bottle.

a lot of cherries / a little milk will give soft ice cream.

I did it.
Then I added milk, ml 150-200
Maybe I'm waiting for something wrong? Tell us what a wonderful cocktail everyone does? What to focus on?
I understand that it even turns out that you should not drink, but eat with a spoon.

[Natasha]

Natasha, I don't have bamix, so I won't say what kind of miracle cocktail is whipping bamix. I make that kind of cocktail in a Brown chopper.

From the 14th about a minute.

[Natasha-caprice23]

Maybe I'm waiting for something wrong? Tell us what a wonderful cocktail everyone is getting? What to focus on?

Natasha-caprice23, and I only focus on fat content milk: 1.5%, 1% or even 0.5% (I didn't know about the need to pay attention to the ratio of protein in milk (but I don't have a coffee machine either)).
And it is on fat content attention is drawn to milk Vamix instructions, in particular, the recipe for the Diet Whipped Cream nozzle indicates that you need preferably 1/2 liter of skim milk (if possible fat content no more than 1.5%).
When I did it with skim and chilled milk, everything was as shown in the commercial (and not only for me).
I must say, I never did it with berries and fruits, because I just like vanilla.

First I put skim milk in the freezer, then pour it into a container, add the crumbled sweetener + vanillin, and beat it.
And everything is always like in advertising.

I hope everything works out!

And the most important question: is it realistic to make a thick cocktail without changing the nozzle? And that is very confusing.

read Temko something))) this issue remained unresolved))
For some reason, people expect some extraordinary feats from bamiks - and if patamushta is not so cheap, then it’s not good, let's work 300% and give us miracles.

A the difference between bamix and other blender-mixers only in the fact that it has a non-Chinese manufacturer, high-quality materials, super-assembly, a 4-clap knife unique at the beginning of production, a unique design of the "skirt" at the bottom of the leg, or rather practically its absence, a unique attachment of attachments to the leg, the integrity of the leg and body, with high power - huge performance - something in the motor is very economically built.
And - 2 in 1, as it is now fashionable to define, but in bamix it is true that in one unit there are two = both a blender and a mixer, precisely thanks to the then unique discs.

And so bamix is ​​nothing more than a mixer and a blender, well, a mini chopper and a mini-kitchen harvester.
And glasses made of very durable plastic with lids.

The cooking result depends only on the products used, not on the machine.

And, by the way, proteins are faster and of better quality, and in large quantities are whipped with whisk, and not with a disc.

And you can easily and quickly whip milk froth out of any milk in a French press.

[Irsha]

Maybe I'm waiting for something wrong? Tell us what a wonderful cocktail everyone is getting? What to focus on?

Natasha, I'll tell you a big secret! I can't get a cocktail from the USSR even in the absolute analogue of the mixer that was in the cafeterias from our childhood. Only I have one horn.

So I completely agree with Irsha

For some reason, people expect some extraordinary feats from bamiks - and if patamushta is not so cheap, then it’s not good, let's work 300% and give us miracles.

And then I start wanting her. But I don’t need it! And the price !!!

so I don't really need it, but this is a mini chopper, as I understand it, and they sell it, this ala Bamiks at a nice price.
here he is

girls! doesn't it look like your Bamix?
I have a similar blender, with 4 attachments, it can make a magic cocktail and sauces. But he doesn't have a chopper.
wanted his assistants to buy many beloved Brown, but this clone appears.

I don’t rub anything on the grater with my hands

if there is a small electric grater, it is probably more convenient to use it

when I cook soup I always use slices

I cut vegetables with an Alligator, but sometimes I just need a grater

doesn't it look like your Bamix?

a lot of bamix-like ones were produced, and in the USSR there was also - see the topic.

[Mirabel]

Mirabel, the chopper is excellent, if the price is reasonable, worth taking.
I have a similar blender with a chopper, but mine only has one row of knives, and this one has two, which is much better. When you get used to this thing, it is simply irreplaceable for dough, minced meat, various pates and vegetable and fruit smoothies. :-)

the chopper is excellent, if the price is reasonable, worth taking

It all costs 30 euros. In my opinion, it's not even bad ...

blender with chopper

yes, I also have a small one with knives in 2 floors
I convince myself that I need it in life because of the vegetable grater for small quantities of vegetables

[Mirabel]

Mirabel, if you are satisfied with just a small amount (I'm talking about vegetables). I just didn't like the fact that there is not enough space for vegetables, I have to constantly open the lid and rake out the grated.

but this is a mini chopper, as I understand it, and they sell it, this ala Bamiks at a nice price.

This Thunderstick Pro is nothing more than "ala", but far from a bamix. One of the advantages of bamix is ​​the absence of attachment attachments to the mixer body.This place of junction of the blender body and the massive attachment with the "leg" is the most painful and most breaking place of "non-bamix-like" ones ... Therefore, I do not recommend it as an ersatz-bamix ... It will work, but not as durable and reliable as bamix.

have to constantly open the lid

well, sometimes you just need very few vegetables

you will have to constantly open the lid and scoop out the rubbed.

exactly.
And electric sweepers with an open discharge of the cut now are a dime a dozen and not expensive.

open discharge

we also have this good

[Kapet]

Kapet,

One of the advantages of bamix is ​​the absence of attachment attachments to the mixer body.

it is, at
certain conditions, and a big minus:

Then I changed the nozzle to the disk (while I was changing, everything was smeared),

lack of attachment nozzles on the mixer body

so who would argue!

as an ersatz bamix - I do not recommend

ohhh ... Brown is it better to buy then?
I already have one ala Bamiks, I wrote about it above, but without a grinder-graters I wanted to buy something for him as an assistant.

but I know that for good foam you need milk with a high protein content

On the contrary! Specially, when I bought bamiks, I was looking for skim milk of 0.5% fat, so that the cocktail after bamiks would start to drink, as in childhood ...

[Galina]

Galina, I agree that this is a huge plus sometimes it may not be convenient.

it is, at
certain conditions, and a big minus:
Then I changed the nozzle to the disk (while I was changing, everything was smeared),

This is not a minus at all. If you need to change the nozzles during work, then I keep a liter jar of water next to it, or near the water tap. It is necessary to change the nozzle - in a jar or under a stream of water bzhzhzhik - and the nozzle is clean.

how I bought bamix, I was looking for skim milk 0.5% fat

Cho, seriously ??? Do you need as little fat as possible? Did you succeed with a fat content of 0.5%? Live or ultra? I don't ask for the brand of milk - it makes no sense

I was looking for skim milk 0.5% fat, so that the cocktail would start to drink, like in childhood

Gordon Ramsay has just 0.5% milk in the video above)

It is necessary to change the nozzle - in a jar or under a stream of water bzhzhzhik - and the nozzle is clean.

[Irina]

Irina, to me on "you"

For some reason, people expect some extraordinary feats from bamix.

Yes, I do not expect exploits. I bought it, having studied the whole topic and especially carefully the reviews of just those who expected magic from the blender and did not receive it. So I was prepared for the fact that this is a reliable blender with the usual functions for it. And I do not need him to chop meat into dust, make pates of silk consistency, etc. But, you see, he is declared as one of the few blenders that make cocktails and whip milk. This is what I bought
The fact that the milk didn't whip and the cocktail didn't work out is my fault. So she asked me to sort out my mistakes.
After reading the topic up and down, I understand that some of the information has already dropped out of memory, and some of it was not initially recorded there. There is no time to read again)). So I will ask you

Did you succeed with a fat content of 0.5%?

Of course it worked! It is also necessary to cool it well before that ...

[Galina]

Galina, I agree that this is a huge plus sometimes it may not be convenient.

It was like that with Element: first I used a meat knife, then I decided to make mayonnaise, but there was no time to poke around with changing nozzles, quickly twisted one leg and put the other on - and I had to try the famous special. an elementary beater, otherwise it lay unclaimed. :-)

Now I specially went to the store to study milk. Found at least 1.5% fat. Note to yourself. She did not take it, since at home there are 2 liters of real from a cow. I'll try to beat it out of interest, I've already stuffed it into the freezer)

If you need to change the nozzles during work, then I keep a liter jar of water next to it, or near the water tap

For me, only a bank is an option, it's far from the sink, you have to pull it out of the socket and carry it across the kitchen floor.

Quote: Svetlenki from Today at 04:05 PM
Did you succeed with a fat content of 0.5%?
Of course it worked! It is also necessary to cool it well before that ...

And I managed to find skim milk and "compose" a cocktail with it (like in childhood (probably, like in childhood, considering that this is all - a memory and nothing will come of "control")).

In "Ashan" there is low-fat milk (0.5% bought it there).

Hurrah!! I managed!
From frozen real live milk from a cow! Not fat free. The mass that does not flow out of the glass when you turn it over will, as I understand it, only come from skim milk. And I got a thick, but drinkable cocktail. Wow, how glad I am!
For myself, I realized that you do not just need to slowly raise and lower the blender in milk at an angle, but you need to create a whirlpool of milk and lift this whirlpool upward, then lower the blender slightly downward and again pull the whirlpool upward. As a result, the mass has almost tripled in volume. Two for sure. It turned out super!

I managed!
From frozen real live milk from a cow!

and if even from the cream from that milk that was settled after the refrigerator, then it also turns out, well, tastier, of course)

I managed!

Congratulations!
I had no doubt that everything would work out! I have from underBamix

what someone calls it? ersatz? well, let it .. but it makes cocktails no worse

I get an excellent milkshake, although I grind frozen berries with a small amount of milk

ersatz?

analogue
straight ... ersatz ... there was still not enough blenders to measure up)))) all our "continuation" hands are good, if only the handles were very skillful

though I grind frozen berries with a small amount of milk

I did the same too

I also tried to beat the whites. Just going to make a charlotte. 4 whites were whipped in less than 30 seconds or so. I was already stunned. With a whisk, Kenwood could not whip so quickly. I don’t remember at all whether he could beat the whites. I usually beat it either with a hand or planetary mixer, but here it was interesting to try. I whipped it, then whipped it, they didn't even fall out if you turn the glass over, but I didn't remember how to introduce sugar then? Perhaps in this case, it is better to add powdered sugar at the end and stir it in manually.

In short, I am experimenting and my bamik makes me very happy.

Congratulations!
I had no doubt that everything would work out!

and if even from the cream from that milk that was settled after the refrigerator, then it also turns out, well, tastier, of course)

Probably). But for some reason I don't skim the cream, so we drink



Ahh, I also tried to make bread crumbs in the processor. Everything worked out great.
I understand correctly that I won't spoil the knives with breadcrumbs, because they are already stupid?

how to introduce sugar then?

this applies to all kinds of work with proteins.
SUGAR IS NOT A PROTEIN THICKENER, BUT A FIXER
Let me explain. Often the hostess does not finish off the squirrels, but she thinks that if she now adds sugar, the mass will become thicker. But she doesn't! Sugar has ANCHORED that state of protein. which was before his appearance. And no matter how much you try later, the mass will no longer be thicker! Therefore, start gradually adding sugar to proteins only then. when the density of the mass will completely suit you. And sugar will fix it. Toga you do not need any "lemon juice, a pinch of salt. Powdered sugar", oh, they just do not advise .... And "the little chest just opened!" Remember this rule and you will not have any problems!

[Irina]

Irina, Thank you! Yes, I've already read it! After all, you gave this link somewhere in the topic I took it into service).
I just beat the whites to the state I needed, I was just afraid that if I started adding sugar and continued to beat, they would overtake, and the sugar would not have time to dissolve. So I wrote about powdered sugar and manual intervention.Or can you safely add sugar and continue beating with a round nozzle?

[Natasha]

Natasha, well, in a planetary mixer, I add sugar and continue beating with a whisk. Or syrup - if it's a protein custard and I also beat it for a while.

icing sugar and mixing by hand.

with bamix I did this, otherwise the proteins would settle down - with me.
But, honestly, it is easier for me to use the whisks, because they do everything.
I made mashed potatoes with a disk.

corollas are easier for me, because they do everything

That is, you have two blenders and one of them with a whisk?

I made mashed potatoes with a disk.

Basically, I don't buy skim milk. I get a thick cocktail, and if you also add berries, you can get a real oxygen cocktail that you need to eat with a spoon. Maybe it’s just possible from milk, but I stop as soon as I get the density I need and it is a little less than "turned over and does not flow out" To be honest, I don’t really like oxygen cocktails since childhood .... only in my mood.

Basically I don't buy skim milk

And me too. I don't understand him.
But for fun I will buy and try to beat. You have to know what happens))
But yesterday's cocktail I really liked, such that I would eat with a spoon - I don't need it. But it's interesting to try once)



Now I toil with the choice of a shredder. The processor is too small, of course, and the knives are not sharp. It is for other purposes. Slicy doesn't get out of my head. But, dear, an infection.

what someone calls it? ersatz? well, let it .. but it makes cocktails no worse

Only now bamix will make the same cocktails easily for you in 15 years, if you don't mock it specifically. And mixers with nozzles on the body usually do not live so much ... Bushings fly there, articulation mechanisms, etc. ... Therefore, ersatz ...

Quote: Gata from Today at 05:05 am
Basically I don't buy skim milk
And me too. I don't understand him.

So, in principle, there is nothing to understand ... Skim milk is lighter than standard milk, so it is easier to saturate it with oxygen, and it holds the foam better, does not settle quickly.
I don't like skimmed milk myself - not mine - but for cocktails there is no better one ...

[Constantin]

Constantin, normal milk is whipped normally, the main thing is that there is a normal amount of protein. I repeat, I make cocktails from regular milk.

[Gata]

Gata, the concept of "normal" is different for everyone. In this case, we are talking about cocktails with the consistency of Soviet times, when the entire volume of the cocktail is bubbled oxygen foam ...

Skim milk is lighter than standard milk

how is it ?!

how is it ?!

Very simple. Less fat dissolved in milk - it is easier to raise the foam and keep it, because the fat content, density and viscosity of such milk is lower than usual ...

In this case, we are talking about cocktails with the consistency of Soviet times, when the entire volume of the cocktail is bubbled oxygen foam ...

I probably don't need such a cocktail. Get something like that in cafes. (And it already turns out and not even from skim milk) And cocktails of the Soviet era, I do not remember the taste, did not stick in my memory.

I’m wondering how the cream is whipped then?

Very simple. Less fat dissolved in milk, - easier to raise the foam, and keep ...

Do you see any contradictions to the laws of physics? Fat and ice are lighter than water / milk, otherwise they would not float on top and heavy cream would not whip if milk fat prevented the formation of foam.
It all depends on the ability of the device to grind milk components well and on the correct control of that device, and the temperature should be appropriate (almost ice).

After all our cocktail talks yesterday, I made a strawberry shake
God !, How magical it turned out!
But, my under-Bamix may not withstand such tests and the family made a verdict - to buy Bamiks, not to save.
It is especially alarming that the proposed other imperfections have been discontinued for some reason ...
New problem ... which model to choose ...
Girls boys! Help
Do you need a miller?
Slicer .... again question ???
There is a Philips electric grater that throws out the finished product
There is a small chopper
There is a bigger Philips mini-harvester, which will cut vegetables and make dough
There is a Moulinex grater.
.. and the slice seems to me to shred thinner and easier to clean