Blender with replaceable knives Element EW06

[Blender with replaceable knives Element el'blendia EW06PR / EW06PG]

Blender with replaceable knives Element el'blendia EW06PR / EW06PG

In early August, I spontaneously bought myself a blender, which I knew nothing about, and there was little information on the Internet. I tested it and wrote a review here. Since then, they periodically write me questions about him or thanks in private messages. Yes, and for these almost five months I fell in love with it, I use it almost every day.

Therefore, I think that it is worthy of a separate topic, where I will transfer the summer testing, and I will supplement it with fresh impressions and ownership experience for five months.

***
Element el'blendia EW06PR / EW06PG

There are two identical models, differing only in color: EW06PR is red (the last letter R is red), and EW06PG is gray (the last letter G is gray). I have red.



MAIN CHARACTERISTICS:
- 2 speeds: low - 5000 rpm; high - 12000 rpm
- max power 120 W
- time of continuous work: up to 5 min
- professional knives Kai (Japan)
- stylish parking stand
- ergonomic handle
- bearing in classical and cylindrical nozzles

INCLUDED:
- cylindrical nozzle blender
- whisk attachment
- classic attachment with replaceable knives (chopping knife, puree knife, smoothie and juicing knife)
- grinder (mill)
- cleaning brush
- silicone spatula (scraper)
- a measuring jug with a lid of 0.8 l
- illustrated recipe book
- parking stand with storage space for attachments and wires

CAPABILITIES
preparing mashed potatoes, sauces, mayonnaise, pancake dough, mashed soups, smoothies, whipping, chopping meat and other products, chopping ice, grinding nuts, cereals, coffee, spices, cheese and chocolate.

SPECIFICATIONS:
- DC Motor - JOHNSON DC motor (USA)
- body material: high quality ABS plastic
- nozzle material: high-strength aluminum alloy
- low noise level: rim 66-71dB; grinder (mill) 72-83dB; blender 61-75dB
- light weight: 640 g
- dimensions: main unit: 175x55 mm, with a nozzle ("leg") - 350x55 mm. Cord length 1.7 m.
***
He attracted my attention in the store by its similarity to Bamix, which I had wanted for a long time, but could not make up my mind because of the price and uncertainty that I would use it every day, and would not lie there gathering dust, like some kitchen gadgets that I buy.

The element was also not cheap (8-11 thousand), so after slightly googling the reviews, I put it off in distant memory. A month later, one of the stores sent a newsletter, they say, discounts, including this blender. I googled again and found an even bigger discount at another store. Discounts are evil because I can't always resist. But 5 thousand for a blender with delivery, and I could not resist.

At that time, there was practically no information on the network, and I always divide any reviews on the i-market by ten.

Here's what I knew at the time:

Beautiful, but uninformative video



Two professional (i.e. for money) reviews and someone's private impression in a personal network diary (links under the spoiler)

overview 1 🔗

overview 2 🔗./sections/el

impression 🔗

I also found that overseas this blender has a different name - KAI Blendia Stabmixer. And he also has a beautiful and uninformative video.



And this is

From googling foreign reviews, I realized that they often take it because of the emulsifier rod nozzle for the production of homemade creams. At least I have come across forums of home cosmetics more often than culinary forums. In this part there is a lot of praise, they are compared with some other emulsifiers, etc. They only complain that 30ml is not allowed. cream to make, at least 50ml. Funny But there are few reviews about cooking.

But I bought it and now I'm not overjoyed

In the next posts I will transfer my test, with the beginning of the quote, so that you can go to the Blender topic and read the discussions, and add fresh new comments.

[NEW ADDITION]

I took my new blender today

The first glance, and the very first impression.

Didn't expect such a big box. True, not hard.
Designed and packaged well.

Includes a bright little book on good paper, first instructions with a photo, then recipes. I also liked the little scraper and brush. Useful in the household for narrow jars to scrape the leftovers. I knew about the book and the scraper / brush, but I didn't think they would be so cute.

The stand smelled a little of plastic, after a short time it passed.

I did not immediately find replacement knives. They are so tiny, in such a tiny box.

The knives in the instructions are distributed as follows - for chopping meat (standard form), for mashed potatoes / smoothies (i.e. soft and / or boiled, star shape), for ice and, quote, squeezing juice (i.e. for solid different products , not quite an asterisk, she has two teeth like this, it seems to chop ice).

Unfortunately, the photo of the knives in the box and the photo of how everything stands together have not been preserved. I pressed save, but the phone was completely dead and turned off, and these two photos disappeared









NEW ADDITION

I really like the recipe book, it's an instruction.
Big, beautiful, a lot of useful things.

Maybe someone will need recipes from there, so there are two options for links to pdf under the spoiler.

🔗

🔗

The silicone spatula turned out to be incredibly comfortable because of the curved end. With an ordinary spatula, it is also convenient to scrub the remains from the containers, but it happens that it rolls off them, not everything is kept. And here it is not a spoon, and not a spatula, very convenient.

Convenient base. Everything is stored in it, it is closed, so there is no dust, no accidental loss of small knives. Of course, what's on the table is also convenient. That is, any blender with a stand is convenient - always at hand, you are not lazy to get it out of the cabinet, which means you really use it every day. In the summer and autumn, I had a blender at the base with a knife attachment for mashed potatoes, because there are a lot of vegetables. Now a blender with a whisk attachment has been registered at the base, since pancakes, biscuits, omelets are more common.
***

Almost every day, returning home in the evening

Almost every day, returning home in the evening, I drink such a cocktail - whey, squeeze a slice of lemon, a spoonful of jam (or honey), a spoonful of fiber (sweat it). Today I made it a new blender.

First with a stick nozzle. The serum froth, increased, but not like a simple phillips, but in smaller bubbles, and thickened. I decided to experiment and change the nozzle, took a puree knife. With this attachment, the whey did not thicken, but it grew faster to its critical mass.

In terms of quantity, as well as with a simple blender-leg. The consistency is different. After a simple one, I tried to quickly stir the fiber and eat it, since the liquid stratified into a sediment and a frothy cap. I always compared it to oxygen foam, which also needs to be eaten faster. It didn't stratify at all. Residues in the bowl on the walls were dense bubbles. And the taste is denser. Not a huge difference, but enough to feel. It was an easy task, although Polaris, who is cutting into cubes, did not cope with it at one time for some reason.

Before and after photos in a bowl from the set.




NEW ADDITION

Now, with the passage of time, I can add the following.
the stick is an excellent emulsifier. But if you whip up whey for her, it, so to speak, gives not so much volume as density.

I experimented a lot with serum. And with a whisk, and different knives, and different combinations. For a familiar result, a puree knife is better. For variants I use a combination - whisk (a lot of bubbles) + knife or stick + knife.

***
Overall, the first impression is good.

Rubber coverage and weight distribution are good, it fits well in the hand. It is easy to change the attachments, both the attachments themselves (a stick or where there are knives or a whisk), and tiny knives (they are very easy to remove by picking them up with the end of a brush or scraper).

Very, just very quiet!

The stand represented less, but still arranged for him to live on the table.

[NEW ADDITION]

Then I was asked to grind coffee. Therefore, I was the next to test the mill.

She poured the grains, closed with a plate, with a lid on top. But I felt that something was not right. I don't drink coffee at all. I don’t understand, I don’t know how it should be, but the record and something hard made me doubt the correctness of the actions. And yet, yes, coffee in two stages is necessary - a very coarse grinding without a plate, with a finer plate depending on the taste.

The instructions say 40 grams. I took 35, but I think that's a lot. Enough 25 + -. And so it seems like an ordinary coffee grinder. I really don't know anything about coffee.

plate



then a lid (I decided to leave these pictures, because the connection things are visible here, if suddenly someone)



coarse grind



after the plate approx 15 sec.


NEW ADDITION

Miller.
At first it was taken away from me only for coffee, so I bought a coffee grinder and took the mill back to myself.

I didn't like chopping onions and carrots for her, too small for carrots, and mushy for onions. But spices, cereals, powdered sugar, hard cheese are excellent. I have never tried nuts, there was no need.

What can I add.
Without a plate, the mill, like the blender itself, works up to 5 minutes continuously. But with a plate - no more than 30 seconds. This is what the instructions say. As always, I read the instructions inattentively, and once I overdid it with sugar - the blender went quiet. Frightened, I decided that I broke. But the beauty of a DC motor is that it is difficult to burn. I lay down for 20-30 minutes and started working as good as new. It happened in September, and a lot of time has already passed, everything is ok.

Now I first twist sugar and cereals without a plate, and for the state of dust at the end I put a plate and literally 20-25 seconds and excellent powder.

[NEW ADDITION]

I tell you further

1. Whisk and egg.
I made cherry clafoutis, I decided that I could beat one egg from there separately white, separately yolk with sugar.

I put the glass of protein on one side so that the degree of whipping is clear


I didn't time it, but it took less than a minute for the protein, and the same amount of yolk. The whites are whipped very hard, the yolk with sugar is also ok. Whipped the whole clafoutis dough with a whisk. True, when I added flour, I did not turn on the motor, but stirred it up, turned it on when I added milk.
UPD while I was writing a post, already clafuty is ready
made in a slow cooker, all the dough with a whisk, frozen cherries, do not sprinkle with powder or sugar on top


I really liked the whisk! And how quietly it works, it is possible at night, if it wants to quickly cook something. And I like that you can not keep time in mind, they say, the engine will burn out. Since all operations are less than the stated 5 minutes, then you do not pay attention to it.

NEW ADDITION

The whisk is my love! As I already wrote above, now in winter it is he who stands on the base-stand in order to quickly take it and whip everything up. It is very easy to wash, take off and put on. And the fact that 5 minutes of continuous work is very helpful when there is a lot of proteins.

I also use it in a pair with a food processor, when the main dough is there, but you need to add, for example, whipped yolks.

***
2. Ice cream from frozen berries.

Very strongly frozen melon (120g), frozen black currant (100g), your own yogurt (60-65g), 3 tbsp. l. milk 1.5%, powdered sugar (by eye).

Still, in order to compare with the result from the sorbet (I have Maxwell), you need absolutely no liquids. But yesterday I liked it with milk, so I repeated it with milk. There is only one difference I can say now - black currant ice cream with small bones and remnants of the peel from the sorbet bowl, does not grind them, but with a pitted blender, only a little peel. While the frozen sound was crushing, it was louder, crumbled and began to hum quietly again.

before and after photos

It can be seen with what knife. And the whisk on the counter in the back is already resting



result, time again did not time, it feels like no more than a minute


NEW ADDITION

I call it the knife now - the ice knife. This is the one where the two small prongs are up. Excellent for chopping ice or frozen fruits. I often use it when I need to chop ice into ham, but now I make ice cream less often.

When I want ice cream from frozen fruits and there is a banana in the ingredients, I often use a sorbet maker, and when there is no banana and / or I want with frozen cream / milk, I make ice cream with a blender with this knife.

[NEW ADDITION]

I continue the report.

1. Meat. Meat knife.
Chicken breast is the softest meat. But since the cutlets were planned from it, I tested the blender on it.

For me, it grinded too much, almost into pate. And most importantly, I didn’t even have time to breathe, I lost everything so quickly. But the cutlets are delicious, the family approved, they said that it was tastier and more tender. But I just can't remember the taste after a meat grinder. That is, different, yes, but in what exactly the other is not formulated.

Today we will also make ham, there will be pork. Such a paste-shaped "grinding" suggested the idea of ​​preparing meat for ham only with a blender, without mixing with a mixer. But the photo is tomorrow, so that with the result immediately.

To be honest, I have never chopped meat with a blender. I mean, with a foot. In the chopper, yes. How should it be a leg?
the cat very strongly condemns cooking, considering it a waste of time and a translation of an excellent product


result


***
Spun the meat on the ham, tomorrow the result, but for now the comments.

Cuts hard, and immediately emulsifies. It depends on the meat, though.
Chicken, I do not understand when to seize the moment. After all, it cuts piece by piece (any leg would not be able to put a kilogram under the "skirt" of a leg at once), and you seem to move it from piece to piece quickly, and something comes out through the hole, but what remains is crushed there many times. Excellent emulsified consistency, for example, for a doctor's sausage. Although, the cutlets are really tender. In general, it is not usual with chicken.

And I managed to catch the moment pork, and it came out better from the hole, practically did not stay there. Here you can already get close to the minced meat.

But I still did not understand why meat should be made with my foot. Plus, then wash thoroughly, it gets under the knife, you need a brush.

In short, there is such an option, it works, but if I go meat with my foot, it will rarely and under some special recipe that I have not yet come up with

Yesterday I already wrote in words

Yesterday I already wrote in words that, in my opinion, he cuts soft meat and then into an emulsion, and he cuts the meat harder.

Here is pork like. And like a cooked ham. Usually I mix minced meat with a mixer with dough hooks approx. 10 minutes, but this time I decided only with a blender. 800gr. (pork and chicken) with a blender, 200g. cut into pieces.

then I forgot that I wanted meat Before taking a picture




but the ham, which I took out of the ham maker in the morning (the specks are grains of mustard), and it can be seen that it is very close to the result when the minced meat is twisted with a kneader



I haven’t decided whether I will make meat with my foot. Not because it is bad, but because I haven’t come up with such a result yet. And yet, it is necessary to clean thoroughly under a knife after meat with a brush. But, probably, so many blenders.
NEW ADDITION

I made meat with a blender a couple of times when there was a small amount, for a sauce, for example. But this is rare, I don’t use it for meat, especially since in September they gave me a Bosch food processor, and large quantities of meat are now there.

So I can't really add anything about meat.

[NEW ADDITION]

1. Mashed potatoes.
A puree knife with an asterisk.

Here you will have to admit your curvature. We rarely eat potatoes, and I completely forgot the proportions - there is a lot of milk, it turned out to be watery. But! Not a paste at all! No lumps, delicate uniform structure. But how exactly the mashed potatoes are watery because of the large amount of milk.



NEW ADDITION

Then I found the right proportion of potatoes, butter and milk, and I can say that mashed potatoes are excellent. And in my opinion, it is better to do it at low speed.
2. Zucchini caviar

As a standard, I stewed chopped various vegetables in a slow cooker according to the recipe for squash caviar. This morning, that is, cold, I mashed it with a puree nozzle.

For me, I would rate the smoothness of the puree caviar at 98% + -.Rather, by eye, everything was 100%, but then she began to interfere with and examine with a spoon, I got a couple of sooo tiny pieces of tomato (by the way, I did not remove the skin), but when I ate, I didn't get anything. For these couple of pieces I take off 1-2% of 100. Maybe there was a lot in the pan and this is not correct, I don't know. But if without nagging, I liked it.

I think the soup will be about the same.


3. Eggplant caviar

Baked eggplants, tomatoes. I first cut the pepper and onion with a knife (hands), and then quite a bit, also with a blender, in the total mass.

First, for some reason, I put on the nozzle for puree / juice / smoothie, although I wanted to chop it. And it made tomato juice out of tomatoes, or rather a smoothie. Then I changed it to a knife attachment (for meat they call it), and added more tomatoes.




NEW ADDITION

Overall the mash knife is excellent.
In the fall, very often they used it for caviar, they got the chance to make very smooth mashed potatoes and squash caviar. Nowadays, I mainly make pureed soups in a hot pot, and I really like it. This is a good bait, second favorite after the whisk.

[NEW ADDITION]

Tried whipping milk

I tried to whip milk after freezing it.
Using different knives, it was whipped into an airy cocktail that increased 2-2.5 times, but not foam. Everyone drank the cocktail with pleasure, I didn't even have time to take a picture.

Then she beat it with a stick nozzle. It seemed that there was no foam. And then, in order to utilize milk whipped in different ways, I decided to make ice cream.

First, I pureed frozen fruits (banana, melon, black currant) without liquid at all. I wanted to see how much the result differs from the sorbet. I did not find any differences. The same result in consistency, fascination, only small pitted currants. And then she began to pour milk there, and something spilled out, but then it began to fall in a half-thick mass. That is, there was foam, but not as cool as Bamiks, but foam.

I laid out a little spoon for a photo.




NEW ADDITION

I don't like pure milk, so I didn't experiment with it too much. But, I understand that many people want to be compared with Bamiks. I don't have Bamiks, so I can't give a complete comparison.

When I read the topic of Bamiks, I saw an explanation there that milk should contain at least 3 grams. squirrel that you need to freeze it. I have not done multiple experiments with different types of milk, but it seems to me that just like Bamix, the Element will not whip up milk.

A milkshake (frozen milk, ice cream, berries / fruits / jam optional) - turned out to be delicious. I recommend it here. But the foam to turn the glass over and not pour out - no. Maybe I experimented a little, but I still think that the Element is inferior in this.

[NEW ADDITION]

The main feature of the Element is the emulsifier stick.

Made a French sauce from a little book - vegetable oil, vinegar (I have grape), salt, pepper. Interesting sauce, but less vinegar.

French sauce, tomato for scale




Then the classic - mayonnaise. Made milk. Excellent, thick, very fast.




In both cases, I decided to complicate the task, using the uniqueness of the nozzle - I made both sauces in a tiny jar a micro portion. Yes, a thin wand did it. And this is really an advantage - to make exactly as much as you need for one salad, in just 30 seconds, not to store it in the refrigerator later, always fresh, etc.
NEW ADDITION

This is also a favorite nozzle. So many mayonnaise and sauces have already been redistributed - do not count. This is a really great emulsifier!

I don’t make creams, but Seberia, who also bought such a blender, wrote to me later that they make excellent cosmetic creams. Maybe she will add something later in the comments.

[NEW ADDITION]

RESULTS

I think it's time to finish testing, I have already tried all the attachments.

So, I liked the blender.
He has a good package, a convenient rack where everything is stored, works continuously for five minutes and can do a lot. I like that it is very quiet. I would like to live long.

1. Whisk - very good, proteins with a bang, batter too. I didn't make an omelet, but I'm sure it will be great.

2. Stick nozzle is a good emulsifier.Thickening mayonnaise, can be used in small containers. I understand why this attachment is praised in foreign cosmetic forums. It is similar in design to a professional laboratory disperser. They compared this one on that forum in tests (horror, it costs a thousand euros) - 🔗

Highly dispersed emulsions will not work, there it is necessary from 30 thousand revolutions, but this is really laboratory work, for home conditions, that is, fine mixtures - sauces or for homemade creams - what we have is enough.

3. Leg attachment with three interchangeable knives.
All three cope with their functions - the knife even chops the meat too much, for mashed potatoes (that is, from soft products) - excellent, for ice - it chops frozen fruits and ice. I still need to experiment with which nozzle is better. Many are not enough, I like that there are several options for knives.

4. The mill.
I am not allowed to use it and happily coffee. I am thinking of organizing a diversion - buying a coffee grinder and taking it back for myself. Therefore, I did not experiment here, but since the coffee beans are tough, the onions will cope, spices and sugar too.

5. Miscellaneous.
I really like the scapula. It is small, one edge is closed, and if it is semi-liquid or liquid, it does not roll off, it is like a spoon in these cases. The brush is just a brush. I remove the knives for her (at the end of the handle and at the spatula and the brush, this is especially for removal), so that if it breaks, it's not a pity.

The front desk is comfortable. Here the cord is not very convenient to wind back and forth, and I don't wind it, it lies neatly next to it.

Nice little book.

6. For the price.
I wouldn't buy it for ten, I don't regret it for five. Is this an adequate price? I do not know. I'm used to simpler blenders, I don't really have anything to compare with. The fact that he is better than those that I had before - yes, is it so much better that 5 thousand - I don't know. But I like.

It seems everything
If you have any question, I will answer. I can test with some product.
***
And a few more comments from that thread.

To add, but yesterday I was struggling with sleep, it seems that I did not write everything.

My blender is strong and good.

Before an excellent student, he does not have enough milk in foam. I did not understand how he got the foam with a stick, and why it was liquid, cocktail, and then the foam fell out. It may take longer or in a different container, or freeze it harder, although I had milk before the first pieces of ice from the freezer, or a different amount. Or it was an accidental result, and the stick is like a dispersant-emulsifier for another, for sauces.

Even before the excellent student, there is not enough equipment, although it may be enough. It depends on who needs what from the blender. But I would like a bigger chopper
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=138.2740

I change the knives like this - I quickly remove the attachment from the motor, because I'm afraid to accidentally press the button and be left without fingers, it would be Bamix, I would disconnect it from the network, then I take a brush, where the opposite end is just for this, I slip it under the knife and pick it up , easily remove, put another attachment and back on the motor.

at first it was unusual, now I'm used to it, I change it in 10 seconds

I, too, did not immediately find the knives, they were in a tiny box, I shook out the whole box

Not difficult at all.

1. Put the attachments on the motor counterclockwise. Clockwise to shoot.
2. I pry the knives with the opposite end of the brush and remove. I put it on when I see that the slots with the bulges coincide and press until they click.
3. A mill - a knife inside, a plate if there is something in powder (when coffee, first chop the beans, then a plate), or without it, twist the lid and insert the motor into it. It's just easy to paste.

I don’t wrap the cord on the rack, it’s just folded around behind.

NEW ADDITION

I really like this blender.
And I disagree with myself about the good guy
Since I don’t need frothing milk, he is an excellent student for me.

When the food processor was presented, I doubted that I would use a blender as often. But, as it turned out, in vain.

First, the blender works great in pairs. For example, when the main ingredients are in the combine, and you need to add something else there, which you need to separately beat, knead, grind.

Secondly, if you need something fast and small, then you don't want to mess with the combine, then the blender does an excellent job.

Thirdly, puree soups. I make them immediately, hot, in a saucepan. It is possible in the combine, but shift, then wash the bowl.
Everything, I finished transferring everything, I can answer any questions

cleaning the emulsifier nozzle

[Irsha]

Irsha, Thank you
What a good movie.

True, I'm just under the tap. I direct the jet inward and clean.
I haven't done so many sauces before, but here the recipes are interesting, and the stick is cool.

But if you make a cosmetic cream, then, probably, it is necessary to clean it sometimes. Judging by the foreignness of the video, and knowing the popularity of this blender abroad in home cosmetology, I think he cleans after the cream.

I remembered that I hadn't mentioned the wonderful pates at all.
However, many blenders do them well, Element is no exception.

I will make liver pate for the New Year and take a picture.

Wow, how it turns out that our blender can spin up, I didn't know.

I will subscribe to everything Miranda said.
Excellent blender, very happy with it.
Miranda, thanks for such a wonderful review.

For some time I could not figure out why my mill does not close well. I almost ruined the blender, because without turning the mill thoroughly, I pressed the start button.
The result was plastic shavings on the cutting table and how did I not turn gray from such a sight? this with fasteners that go into the grooves of the mill
Now I know that we first install the knife, and only then pour in what we want to grind. Then everything snaps into place perfectly.

[Miranda]

Miranda,
Thanks for the great review! I'm just looking for a replacement for my Brown.

the cat very strongly condemns cooking, considering it a waste of time and a translation of an excellent product

So eloquently looks really - condemns

[Seberia]

Now I know that we first install the knife, and only then pour in what we want to grind.

Oh, did you put a knife on top of the product?
Or have I misunderstood?

really - condemns

Well, when I carcass apples, he doesn't judge - it's warm in the kitchen, people.
And meat strongly condemns

Seberia,
Tell us about the cream, please.
I tried to read about them, but there is no time.
And in the brain itching - I can do that, I have a stick, I must try.

Thanks for the great review! I'm just looking for a replacement for my Brown.

Unfortunately, there is nowhere for 5 thousand now
It is still from + -7.5 to 10 thousand.

But periodically there are discounts or promotions in different shops, who sells them, in the fall in the media market saw at a good price, now, unfortunately, in full. Or maybe in a particular store you have cumulative discounts / points.

Under the spoiler where I took

I bought in invitro, but they also raised the price a little and not 50%, but 40% discounts. If you just go to blenders, then there is gray
🔗

If it were not for the price, I would recommend it to the left and to the right, and so, I understand that everyone has different possibilities.

Oh, did you put a knife on top of the product?

Yeah, and it seemed to me that the knife was in its proper place, but no. It turned out to be above the normal level, therefore, the mill did not turn to the end
I have my first blender in my life, so I mastered it by trial and error.

Tell us about the cream, please.

Yes, I’m not a great specialist.
So, I looked on the Internet and made the principle the same as when making sauces, except that the temperature still matters. And so everything is the same: they combined water, oil and the desired useful additives in one glass, mixed everything with a stick nozzle and got a cream

My first blender in my life

I’m not the first, but the first mill
At first I almost broke it too - I wanted to grind coffee with a plate, I caught myself in time. I can't imagine how it would crack a grain with a plate.

But now I know - first grind like this, then the plate, if you need absolutely dust.

combined water, oil and the desired beneficial additives in one glass

Probably, the main thing here is the correct supplements "their cost and where to get them" (c) I will try to read manuals for the NG-vacation. If anything, I'll knock on messages

Thank you very much Miranda for the review, it was he who encouraged me to purchase a manufacturer unfamiliar to me, but I was interested in the compactness of storage and the emulsifier attachment for sauces, since homemade mayonnaise is relevant for us.

I did not write about my impressions for a long time, because at work there is a complete blockage

Miranda answered my questions in PM in great detail before this topic appeared.

As a result, the blender was recently delivered to me, I haven't tried anything special yet, I made a puree soup - excellent,
cocktail milk + banana - excellent,

and mayonnaise - from a book - did not work out at all, and it tasted not only liquid, but also a nasty, very strong aftertaste of oil (I made Monini in grape seed oil, in principle, it has no pronounced taste at all)

Please tell me the recipe for mayonnaise, so that it turns out on this blender, so that for sure already ...

Today I made forshmak my Elementic Flight normal.

Please tell me the recipe for mayonnaise, so that it turns out specifically on this blender, so that for sure already ...

I make this recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=416314.0

I like.

It seems to me that many homemade mayonnaises can taste like sunflower oil. BUT! This taste can go away after a night in the refrigerator.

I have been doing it with milk without eggs for more than a year with different blenders, and now only with Element. Count how many times. But a couple of times it tasted oil too. Why this is - I do not know. But now I took a longer stick and never caught it.

Miranda, thanks for the recipe, I'll try. Yesterday my husband was somehow disappointed right away that nothing happened, he made a winter salad and wanted to season with homemade mayonnaise, but it didn’t work

And I also forgot to ask - did you make mayonnaise in a jug from a blender or whisk it in a glass jar (did you see the jar in the photo?)

Should the bank be not wide at the bottom?

[Lilith]

Lilith,

It all depends on the amount of mayonnaise.
When I need 2 tbsp. l., I do it in a small container, when there is a lot, as soon as on NG, then the bowl from the blender fits.

It doesn't matter glass or plastic, the photo shows a jar, because I don't have a tiny plastic container. And so, I take the first suitable container I come across. The main thing is that it should be as narrow and high as possible.

[Miranda]

Miranda,
I am also madly in love with this device and I am grateful to you for the recommendations. I remember you worried that you might not like it :-) LIKED it !!!!
I constantly make mayonnaise, the soup is the most tender every other day!
I didn't regret for a minute that I had bought it!

[ElenaMK]

ElenaMK,

Hurrah!
Holiday greetings!

Thank you!!!
And the best wishes for happiness and health to you!

[Miranda]

MirandaDid you buy this blender, if I'm not mistaken back in the summer? or was it different? I then told that I also have ala Bamiks, that is, Domo.
And now I came across this detailed description of yours.
So you make both mashed potatoes? This is very encouraging! And I still suffer from the electric potato maker, so maybe my Domo won't let me down either.
Thanks for the great review!

You bought this blender, if I'm not mistaken back in the summer? or was it different?

This
I have one blender

I remember about Domo, too good!

Yes, he's good too, but. it seems that I am not using it in full, I will be corrected.

My blender arrived today. I immediately tried to make mayonnaise with a stick according to this recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=416314.0 Something did not work out for me It came out liquid enough and very salty What I did wrong I want thick tasty mayonnaise Help to sort out my mistakes

[Mila1]

Mila1, it is better to ask this question in the subject of mayonnaise. There, the author of the recipe can suggest something. And here she may not look.

[Mila1]

Mila1cheers for the blender

I have also been making this recipe for more than a year in general, and with this blender since the summer.
If it helps you, I can describe my actions.

1. I put a teaspoon of mustard.If I'm going to do little, then without a slide, as if I used a knife to level it along the edge. If a lot, then with a slide.
2. I squeeze out a lemon, making sure that the seeds do not fall. I don't regret the lemon. For my taste, it cannot be shifted. Once it seemed that there was a taste of butter, they added lemon and it turned out cool. Since then I have not regretted the lemon.
3. Salt just a little bit, a mixture of 5 peppers on the tip of a knife.
4. I pour milk. Honestly, by eye already. But about approx 60-100ml. It also depends on the desired amount.
5. But I pour oil like this. I notice how much it turned out in height, let's say 2 fingers high, which means I pour oil to a height of at least 3 fingers. That is, the total height is only 5 fingers. The recipe requires twice as much, but I start with about 1.5-1.7 times more. Because it also depends on the mustard / lemon.

Then I drive the stick back and forth, the stick at the bottom, slowly raise it up. I look at the result and add oil if necessary, if it seemed a little thin. And, by the way, the average density is already enough for me, because in the refrigerator it still thickens.

I noticed that how much oil to add depends on the milk.
Plus, since I make cheese, I know that lemon + milk give a quick reaction, slows it down only if the milk is very cold, and if it is warm, curdling is faster. I am not a technologist, but I have already altered so much mayonnaise that it seems to me that it all affects the amount of oil. You don't always need exactly twice as much of the amount of milk, sometimes a little less, sometimes a little more than twice.

It always works!

PS and, of course, a tall narrow glass is a must. For a small amount, the bowl from the kit is still wide.

Here, I watch and read everything from behind the bushes ... behind your blender ... sort of how I want ...

I'll come out of the bushes: I own and enjoy this blender since summer. But there is nothing to add to the review, just to learn.

[Helen3097]

Helen3097 I may look like a maniac - but I really like the blender

Well, yesterday I made cabbage pie aspic - all the dough with a whisk in a minute. And on Monday omelet - I love the whisk.



The day before yesterday I made a cheese and garlic salad for toasts to the broth - mayonnaise with a stick.

On the weekend, I ground powdered sugar in a mill.

She also made sausage. Still, my Bosch harvester is not a kneader, and it has such a design that it pulls under the nozzle. I have adapted, but I must watch. But this time I decided to try it with a blender, remembering my testing. I twisted it in a meat grinder, and with a blender, an excellent sausage emulsion came out. Fast and wash less sweat. But there is no photo, there was a lot of work, a hell of a deadline, and then it was too late. But this weekend I plan to make sausages, I will definitely take a photo.

They are very clever, quickly, wash a little, do not think about time, so God forbid not to overwork the blender and not burn out (usually blenders are up to a minute). Here

[zombokatya]

zombokatya, Greetings!

[Miranda]

MirandaHere I need a whisk without fail ...

[Helen3097]

Helen3097,
I give them everything that is possible with a whisk
Protein on top, batter, etc.

It is a pity that the coupon has already expired. Shop for me. recently sent for a discount of 1 thousand. Here Mila1, and bought it. But all the same, in Invitro it is still cheaper than all the shops.

[Helen3097]

Helen3097,
I give them everything that is possible with a whisk
Protein on top, batter, etc.

It is a pity that the coupon has already expired. Shop for me. recently sent for a discount of 1 thousand. Here Mila1, and bought it. But all the same, in Invitro it is still cheaper than all the shops.

Thank you! I am ripening ....

[Miranda]

Miranda, once again THANK YOU VERY MUCH !!!! The mayonnaise has turned out. In the fridge it has thickened. There is nothing with it and the mayonnaise is ready.

4. I pour milk. Honestly, by eye already. But about approx 60-100ml. It also depends on the desired amount. 5. But I pour oil like this. I notice how much it turned out in height, let's say 2 fingers high, which means I pour oil to a height of at least 3 fingers. That is, the total height of only 5 fingers. The recipe requires twice as much, but I start with about 1.5-1.7 times more. Because it also depends on the mustard / lemon.

Here in more detail Ie butter is 2 fingers higher than milk to be poured?
And in this recipe about mayonnaise I read that milk should be cold, and you write that

lemon + milk give a quick reaction, slows it down only if the milk is very cold, and if it is warm, curdling is faster.

So it is better to take milk COLD or WARM ???
And another question. Do you use this mayonnaise ONLY in a salad or where is it needed for a sauce (for meatballs, for example) or can you use it for baking?

[Helen3097]

Helen3097, I see!
I've been circling Kenwood since last year, although sometimes I start to compare with Kitchen again. I have been choosing the second multicooker for six months. Oh, there's always a reason to mature

Here is Mila1, I bought it

Yes .... yes ... It was so lucky for me. Otherwise I would have ripened for a long time. I really wanted this wand, although there is a blender, but one more will not hurt I am so glad Miranda thank you VERY MUCH !!!! And what a handsome man stands on the table, all the attachments are in it, it's so great !!!

[Mila1]

Mila1,

I take milk from the refrigerator, that is, I try to slow down its reaction with lemon.

When I started making cheese, and, of course, it is better to start with pickles (although this is a controversial issue where it is better to start), I relied on this description https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=392292.0

There, too, about cold milk + lemon they say that it slows down curdling. And I can confirm it myself.

Therefore, when mayonnaise, I pour in cold milk, and I try to add oil as soon as possible and immediately start emulsifying. Because curdled milk will require more butter to thicken.

***

That is, butter is 2 fingers higher than milk to pour?

I mean, I look at how much milk I can pour, which I pour into my eyes. And based on this, I pour oil.

That is, mustard + lemon + milk can be at the height of one finger (horizontally), then pour oil almost two from the top, that is, in total, everything in the bowl is 3 fingers. If, mustard + lemon + milk for 2 fingers, then oils on top by 3, in total 5.

That is, I do not measure exactly milliliters, but by eye. But at the same time, I observe the proportion - the butter is about 2 times more than milk. And I do it visually from the initial level.

***

Do you use this mayonnaise ONLY in a salad or where is it needed for a sauce (for meatballs, for example) or can you use it for baking?

I have not used it in baking yet. True, I have never baked anything with mayonnaise in my life.

Mostly salads, and as a base for other sauces.
And there are also many recipes for interesting sauces in the recipe book, where you first need to make mayonnaise, and then add this and that to it.

Now I want to make shortbread cookies, many recipes have mayonnaise. I'm going to try it for a month now. While it sounds strange

And what a handsome man stands on the table, all the attachments are in it, it's so great !!!

Hurrah!

The desk is very comfortable, yes.
Any blender with a parking base is a convenience.

I put my previous unpretentious Phillips in the locker, and rarely used it. I even considered the blender not a very necessary gadget, rarely used. Unless, when I began to make a cocktail from whey, it did so more often, and it broke, because well, it was quite simple, for 700 rubles. But when on the table at hand - all the time at work, all the time helping, stretched out his hand and that's it.

[Miranda]

Miranda, I understood everything, I'll go study the book. As always, I first went to test the device and then read books

[Mila1]

Mila1The most important thing there is - when the plate is in the mill, then 30 seconds. All other actions are at least 5 minutes.

And if something is at the mill, then without a plate first. Especially such as coffee beans. And for the final grinding, so that it is like dust.

Everything else is standard and intuitive. Well, unless you remember which way to turn to remove the attachments, and which one to put on.

Let it continue to please!

[Miranda]

I may look like a maniac - but I really like the blender

I am his maniac too

with a blender, an excellent sausage emulsion came out.

Miranda, meat is not wrapped around the knife pin? I ground a turkey here, the white film that is on the meat, wound up And it was not easy to tear it off later.

meat is not wrapped around the knife pin?

So I’m at first in a meat grinder, and already minced with a blender.
There was a chicken (with legs + minions, no breast), and a pork neck.

The chicken has muscles in its legs (or what are these white, harsh stripes-threads), and pork with films. And my meat grinder is a beast, it chopped almost everything. There was just a drop on the knife, not even a film, but a piece of film, I took it off with my hands.

I bought the meat grinder unplanned. A neighbor asked mine and broke. As always, the forum helped me with the choice. So if someone is not expensive, but a beast - I recommend. In the topic about meat grinders - https://Mcooker-enn.tomathouse.com/in...745.0

[Miranda]

Miranda, thank you very much for such a detailed review. Of course, I also have a Philips HR 1669 blender with a cube cutter, a whisk and a leg for mashed potatoes. I decided to buy another blender to help him. Chose Element el'blendia EW06PR / EW06PG mainly because of the emulsifier nozzle. Yesterday I ordered it, now I'm waiting for an answer and studying the topic.