Hand Blender Steba MX 21

I usually beat milk mayonnaise with a disc at low speed

[Maria]

Maria, yes from solid. Probably "Selected" 10-day is better.

The main thing is that the milk is not stale, otherwise the mayonnaise will curdle.

Today I tried a whisk, mixed 13 eggs for scrambled eggs. In 5 seconds, he mixed everything perfectly and even partially whipped it. It was important for me to have a whisk. So far, expectations regarding the Shteba blender are justified. Happy March 8 everyone!

I watched bamix today. The attachments are small too.
There are two discs, one smooth, the other with bulges, like Shteba's.
And two knives)

[Masha]

Masha, so everything is exactly the same as at Shteba? Why then such a difference in prices?

The bamix is ​​made in Switzerland. and this adds the price.
I did not hold Shteba in my hands.
But the attachments are one to one.
Yes, there was a bunch of blenders in the Mediamarkt store, but there were none similar to bamix.
That would be the place where Shteb would be put, I think he would compete with bamiks))

Girls, when they showed me Bamix, I was impressed by whipping instant coffee in plain water. The foam was so dense that it didn't even pour out of the glass. I wanted to repeat this trick in Shteba, but we don't keep instant coffee in the house. Can someone still be able to do this?

so everything is exactly the same as at Shteba? Why then such a difference in prices?

So the device itself is different. 6amix is ​​a one-piece design, where the knife rotates directly on the motor shaft, as I understand it. And in the other 6lenders with a detachable leg, the transmission of torque through a clutch or, even worse, a gearbox. This is a very weak place, but my old man 6run just broke down because of this - at first the teeth on the gear of the gearbox were worn out, this in turn broke the engine bearings and now even buying new nozzles does not save the matter - the engine itself has already started case at work. ((

It may very well be that the 6mix also has a special engine, if it does not have the usual stepwise adjustment, but only two fixed speeds.

Irochka “Irsha”, I absolutely agree that Shteba is not Bamiks. Bamix is ​​definitely better. But...! Shteba is quite comparable to Brown (his best option) and perhaps even better. And at a price of 2990 rubles. - generally a fairy tale. The ice cream milkshake is decent. I got the best in the Moulinex "Ovazio" combine. One thing is bad, the combine quickly ordered to live long. It is very good that Shteba has a whisk. Bamiks does not have one. And the whisk is very necessary. So I personally conclude: "If you need an inexpensive and very decent blender, then Shteba is on top here." And don't compare it with Bamix. I have an old Siemens vacuum cleaner and I have a Dyson. Don't compare the best with the good.

is everything exactly the same as at Shteba? Why then such a difference in prices?

Switzerland + 5 years warranty.
Steba has a year's warranty and assembly in China, even in a controlled factory.

Added on Tuesday 22 Mar 2016 09:18 PM

All with the last holiday!
Reporting: cooked milk mayonnaise on March 7 was finished on March 10)
The mayonnaise did not stratify, it thickened in the refrigerator even better than it was immediately after beating with a blender. I am very pleased.
I made mashed potatoes. The nozzle copes, but the volume is probably large (1.5 l pan) not so quickly. It is more convenient for me to mash quickly with a crush, add butter, milk and beat with a whisk. Corolla copes with a bang. Puree is just airy. My daughter asked what I was doing with him.Although always whipped with a blender. I have some kind of English, he is 20 years old, but it works)))
I am not very comfortable with the screw cord. It may take some getting used to.

Added on Tuesday 22 Mar 2016 09:18 PM

The girls have adapted to making milk mayonnaise. It turns out very cool.
First, in a glass - milk, then butter. Emulsification nozzle (perforated disc). I lower my leg to the bottom of the glass and at the lowest speed I begin to beat, slowly lifting the blender up. Then again the blender down and on the turbo just go to the top, not quickly. Then I add the additives.

I got it !!! While considering and figuring out where to start using it. I like him so much !!!

[gala10]

gala10, Galya, congratulations !! To serve for a long time !!

: hi: Checkmark, congratulations on your purchase! Let it please! Today I made raw potato filling in the grinder. Placed 2 large potatoes. At 5 speeds, it was crushed in 6 seconds so that it turned out even small. Chops the onion with a bang. Zira was crushed poorly, part was crushed to powder and part into small particles. I'm happy with the blender! I wish you to like it too.

Do you know what is the advantage of the staff over the bamix (though it is not always so)? This is a "skirt" instead of a bamix casing with legs. And this is an advantage when you need to puree the soup on a plate.

I mashed vegetable soup today. Right in the steel bowl of Steba. This is a fairytale! And how fast.
Cooked and then mashed

Today I tried it for the first time. Made mayonnaise according to this recipe on quail eggs and olive oil. And this is what happened:

I apologize for the quality of the photos, there was no time, the people demanded food!
Mayonnaise is a success! I'm happy with the blender!

Mayonnaise in a glass, which is? Class!

Yes, I deliberately put the glass on its side to show how thick it turned out. Whipped for no more than a minute.

Refined oil or not?
Somehow I whipped with an unrefined first pressing olive did not work ((

On unrefined, it usually does not whip, and not everything is refined either

Yes, refined oil. But for some reason it seems to me that this blender should work with anyone.
Previously, nothing worked for me.

On unrefined, it usually does not whip

I wonder why?

With this blender, I only made milk on refined ones. I'll try to finish with no raf.

[Tatyana]

Tatyana, and dairy tastes like regular mayonnaise?
Is there a separate recipe for milk mayonnaise?

[Mashun]

Mashun, in the topic with mayonnaise recipes there are links to milk mayonnaise recipes. Look there. There is also a separate recipe for mayonnaise with milk powder.

[Maria]

Maria,
Masha, mayonnaise is delicious and its taste is determined by the additions in the recipe (salt, mustard, lemon juice, lime juice, different vinegar, etc.)
I already wrote the recipe) 150 grams of milk (any fresh) pour into the bottom of the glass, on top I pour 300 grams of raff at once. oils. Beat with a submersible blender, from below, slowly up. The mayonnaise begins to thicken immediately. And then all sorts of additives that you like to taste. My daughter likes it only a little with salt).

I always make half a serving (at one time): 150ml butter and 75ml milk + salt on the tip of a knife, lemon juice 0.5 hours. l., mustard 0.5 tsp. l.

I always do half a serving (at one time):

Well, that's right, as much as you need and do)
The main thing is to observe the proportions: add 2 parts of butter to 1 part of milk.

Maintain the proportions

Yes, I once in a hurry mixed up the ratio - I poured 150 instead of 75 ml of milk, and instead of 150 ml of butter - 75

So, I realized))
I just can't imagine milk mayonnaise))
I'm used to eating a store
Is the mustard dry or liquid?

[Maria]

Maria,
I always add only liquid mustard, that is, ready-made. Because dry mustard, when cooked at the initial stage, gives a bitterness, not pleasant. Not the bitterness of ready-made mustard.
I have my own mustard recipe, I've been making it for about 20 years. I can give a recipe, but I don't know where and how to arrange it.

[Tatyana]

Tatyana, you can write here.
And then I will put it out with a link in the first post)

Milk mustard.
Required: 70-100 grams of dry mustard.
7-10 tsp granulated sugar.
0.5-1 tsp salt (no slide)
a glass and a half (240-250 ml.) of any fresh milk.

1. Mix the mustard, salt, sugar in a whisk container.
2. Boil the milk. You can boil one and a half, two glasses.
3. Dilute the dry mixture with boiling milk.
You can gradually add milk and stir with a spoon, a blender at low speed, a fork ...
It is necessary that the mixture is evenly wet.
The amount of milk can be increased, then the mustard will be thinner. I do it on the machine already. You can always add boiled cold milk or water to ready-made mustard, which has been in the refrigerator for a long time.
Mustard stands for a very long time.

Distracted from the main stage) After the mixture gets wet, cover with a lid, not tightly. Or with a paper napkin, fix the neck with an elastic band so that the napkin is held. Pierce a fork into a napkin.
This is how it looks.
The jar is in the kitchen, you need to tap the mustard with a fork several times. Knock up (for an even release of bitterness) and leave, etc. If I do it during the day or not late in the evening, then at night you can already tightly close it and put it in the refrigerator for ripening. Ready by morning. And in a day it becomes just!
Vigorous mustard !!!! When using for the first time, try a little to understand how much you need.
This is the best mustard of all tested home and commercial))
Today I did it with a new blender. Nozzle - disc with holes at 1 speed. First, with a spoon, the dry mixture, then immediately poured boiling milk and a little blender. Fine.

I ordered a blender for my mom. While it is in stock and at a normal price, I decided not to wait, because I had already missed the cartoon. The quality of the plastic didn't impress me at all. I got a copy in scuffs and scratches. But it's difficult to change, so I decided to leave it as it is. I haven't used it yet, because it's a gift. I hope it will serve for a long time and please mommy.

[Katerina]

Katerina, and you have included it? Try it, otherwise the guarantee is still)

[Katerina]

Katerina,

The quality of the plastic didn't impress me at all.

What do you mean? What is scratched or plastic in general?
I liked the plastic.)

Included, of course, works. )))
Such a heavy one.
my old Phillips somehow looks better.
In general, I'll tell you about my impressions of work when I give it to you.

So being heavy is good!
Bamix is ​​also heavy, by the way))

Bamix is ​​very heavy, by the way.When you need to purée for a long time (for preparing adjika or vegetable caviar, for example), your hand gets tired

I really like using the blender. Now soups - I make mashed potatoes with pleasure.
Has anyone made mustard according to my recipe? I'd like to listen to the reviews. People are scared by this amount of sugar, but you can't taste it, you can't understand the taste.

Tanyushenka, the amount of sugar in the mustard recipe is normal. You would taste my grandmother's mustard! It was really sweet there. I haven't made mustard yet, but I have it next in line.

I read the reviews and also became the owner of this blender.
Tell me, what is its operating mode (how long can it work continuously and how much should it cool after that)?
I installed the nozzle, the one with the holes, for cooking mustard, and turned it so that the pin on the axis would engage with the nozzle. With great difficulty, I then turned back to take it off. Or you don't need to turn, just apply force along the axis, and the nozzle will turn itself?

[SergeyKorotun]

SergeyKorotun, maybe I'm doing it wrong, but it's very convenient for me: I take off my leg and hold the cross-shaped pin (which connects to the blender) with my fingers, the nozzle can be easily turned and removed.

Guys, there is a flat metal piece in the blender kit. It is specially designed to remove the attachments.When you put on the attachments, you do not need to turn them. You just have to hit the neckline. And when you shoot, pry off the attachment and lift it up. That's all.

[lungwort]

lungwortAnd what is the operating mode?

And my milk does not whip. I took it from the store and 2.5% and 3.5-4.2% get a thin foam, and I rolled my lip into a dense standing foam.

To whip the milk, you need to put it in the freezer and hold it before whipping.

[Irina]

how long can it work continuously and how long should it cool down after that)?

Any blender works continuously for 3-4 minutes, then rest. And in turbo mode 1 min.

Added Wednesday 23 March 2016 7:47 PM

Irina, A milkshake was sold in the USSR. The recipe included milk, ice cream, syrup. So the milk was frozen in the ice cream refrigerator. And ice cream was not added at all. Professional mixers whipped this milk into a thick foam without ice cream)

I thought the refrigerator was enough. How much time to freeze? Not to ice? My daughter was promised milk foam for tea and coffee.