Blender with replaceable knives Element EW06

[Ilmira]

Ilmirado not drop the blender. Then the legs will be intact. There is a plastic mount. I had such a misfortune.

I had such a misfortune.

also?
Well, let's go with Miranda and solve all our problems

[Ilmirushka]

Ilmirushka, I have already solved this problem (by buying a spare blender)
My blender fell a year ago, now I'm neat with it, if I need to distract myself, I unfasten the attachment, I either hang the blender on a stand, or upside down - it stands perfectly.

And you glue your mill. Superglue, it must be salted.

[salt]

Superglue, it must be salted.

salt? How?

Salt. Small. Or soda. It makes the surface rough and holds tightly.

It makes the surface rough and holds tightly.

ahh, yeah!

And what happened to the "leg"?

Improper mechanical impact

I saw these blenders today in Auchan on Lublinskaya 135 (Maryino) for 2490 rubles.
ERROR - the price is the same, but at home I looked at it with an increase, but it turned out that this was an Element meat grinder, and a juicer attachment + pasta discs goes to it. And in a store without glasses I saw the price and identical boxes, hence I thought that blenders had appeared again.

Girls, together we are power! Remember this! Don't be lazy, eh?
Vote for our girls, Olya-star and Angela-ang-kay!
Tartlets & Co. # 7456

[Ilmira]

Ilmira, I went to YouTube and did not understand anything there, where to press

[Ludmila]

Ludmila, Vote for zvezdaable.

Yes, I understood that. I have not found where to reap

didn't find where to reap

As far as I understand - in the comments

[Ludmila]

Ludmila, right Smile, said

As far as I understand - in the comments

A friend of mine last week bought a second blender, because she loved it very much, but she broke her "leg" (or rather, she suspects that the child did his best). She says - if anyone needs a detail, she is ready to discuss. Since the second whisk, stick, mill will be idle.

a stick, a mill and an engine would be relevant. How did you break your leg? I need a mount there ...

[Ilmirushka]

Girls, sorry for the late answer, I fell out a little due to injury.

A friend changed her mind about crushing a blender. It was her first impulse, and then she decided that she needed such a cow herself. I Ilmirushka, I managed to write this a couple of weeks ago in private messages, but I just got here.

and someone used a mayonnaise stick for creaming. We had a theme here somewhere ...

[lexandrina]

lexandrina, This stick is used by everyone who makes creams, and we are mayonnaise

I ask, are there those who use one stick both there and there?

[lexandrina]

lexandrina,

who uses one stick both there and there

, if you make a cream, then how to make food? on the contrary, no problem, but this is a one-time replacement. ... although, if you want to make something to someone .... let's call it a pleasure - you can, for example, whip a cocktail with a cream stick. .. everything is possible. .., but first you need to wash the plumbing with a toothbrush. ...

I ask, are there those who use one stick both there and there?

if you make a cream, then how to make food?

But I don’t see anything wrong with such versatility, firstly, the wand is perfectly cleaned, you can run it in hot water with detergent, secondly it can be disassembled and you can wash the knives separately, thirdly, there are no poisonous or prohibited substances in cosmetic creams (mercury have not been used for a long time), perfumery fragrances can be manually mixed with a spatula for especially sensitive

[selenа]

selenа, Nadezhda, you are right, if you emulsify only natural products, but the question was - both here and there - so the girl wants to use one stick for all operations, I would not interfere with the two appointments even taking into account washing (given the composition, of course, for example , mask of berries), in the end everyone chooses for himself.

I ask, are there those who use one stick both there and there?

I do not urge to be equal to me, but I use. For example, I am more concerned about using the nozzle for creams after use for food in terms of maintaining the highest possible sterility. As for the cream, it is basically water (hydrolat) and vegetable oil (at least this is how I make creams). Yes there is an emulsifier, but we wash the dishes themselves with all kinds of "chemistry". Many substances included as active ingredients generally suggest the possibility of internal use. The only thing that is extremely important, in my opinion, is to completely rinse the nozzle, having previously disassembled it for parts. No matter how well I try to rinse it in the assembled state, when you unwind it, traces of the mixed substance (it does not matter whether it is mayonnaise or cream) remain on the threads. And the creation of a favorable environment for the reproduction of bacteria in the manufacture of a cream is definitely unacceptable. There is a video showing how to disassemble the attachment, most likely it was somewhere here in the discussion of the blender that I saw it.

There is a video showing how to disassemble the attachment, most likely it was somewhere here in the discussion of the blender that I saw it.

Who will find it - drop the link here, please.

Here is a disassembly video-

🔗

[Marina]

Marina, Thank you. It will definitely come in handy.

I do not urge to be equal to me, but I use. For example, I am more concerned about using the nozzle for creams after use for food in terms of maintaining the highest possible sterility. As for the cream, it is basically water (hydrolat) and vegetable oil (at least this is how I make creams). Yes there is an emulsifier, but we wash the dishes themselves with all kinds of "chemistry". Many substances included as active ingredients generally suggest the possibility of internal use. The only thing that is extremely important, in my opinion, is to completely rinse the nozzle, having previously disassembled it for parts. No matter how well I try to rinse it in the assembled state, when you untwist it, traces of the substance being mixed remain on the threads (it doesn't matter whether it is mayonnaise or cream). And the creation of a favorable environment for the reproduction of bacteria in the manufacture of a cream is definitely unacceptable. There is a video showing how to disassemble the attachment, most likely it was somewhere here in the discussion of the blender that I saw it.

oh thanks for the experience. that was what interested me. As a chemist, I was worried about this very aspect. Still, if I have a second stick every time to unscrew one, it will certainly be too lazy

Oh yes, such lazy people as I still need to look. But creaming is, in principle, troublesome. And I would love to have a second stick myself, but I have not figured out how to do it "cheap and cheerful". If you have ideas, share.

agreed

Hello everyone! Although the topic has been in the "pen" for a long time, but ... My Brown ordered me to live a long time and I got the Element (since we only eat mayonnaise at home). But something went wrong with me ... The mayonnaise turned out to be very liquid. Although 2 days ago, my "old man" made a gorgeous mayonnaise from the same products. Maybe there are some nuances? I would be very grateful for a hint.

[Tashenka]

Tashenka, Natalia! Maybe try a slightly different ratio of ingredients? I have not made classic mayonnaise for a long time - I make milk and chickpea, maybe the girls will catch up ... I usually put my leg and very slowly raise it in a narrow glass (so that the leg would enter)

[Marina]

Marina, for how many years it turned out to be a usual submersible one without any problems. I always did 0.5 liters in a can at once, so as not to shift it later. And today I decided to do it with a stick, as indicated in the instructions.
Dairy too.But my boys prefer the classics.

[kartinka]

kartinka, Marina, something the theme is "sleeping". If not difficult, write your proportions for milk mayonnaise. And even the second time it turned out liquid.

[Tashenka]

Tashenka, Natalya, here's another recipe for chocolate paste - maybe it will come in handy - at the beginning of the topic I wrote, although somewhere it should be, it's not mine (I don't remember ....). Somewhere in the middle of the topic I wrote - as I do and halva 2 types (it seems two)
By the type of milk mayonnaise - small portion:
Chocolate paste
Milk (room temperature or warm a little on a battery) 80 ml (this is an important point for both pasta and mayonnaise)
Powdered sugar 40 gr (made at the mill)
A pinch of salt (small, by the eye)
Vegetable oil (also at room temperature) 120 ml
Put everything in a jar and emulsify with a stick. It turned out quickly.
Add 1.5 tables each. spoons of milk powder and cocoa. Drown powder additives with a spoon and walk again with a stick. You can add grated nuts. It will stand in the refrigerator - it will become thicker, and it will become "chocolate" - it will. As for cocoa, I tried different ones, I buy only the "golden label" - it gives the most chocolate taste, beautiful dark color and there is no feeling of "sand". Can be used as a filling, cover muffins or spread on a bun or bread.
If done without cocoa, there will be white pasta. You can put it together beautifully in a jar.
Milk mayonnaise is also made according to the same proportions of milk and vegetable oil - but I immediately add salt / sugar to the milk and a teaspoon of ready-made mustard. I pour the vinegar at the end, when everything has already thickened. If you take a little more vegetable oil, it will turn out thicker. After vinegar, it will become a little thinner.
Now it's easier for me to do it not with a stick, but with knives:
I pour milk + all additives + vegetable oil into a narrow glass (so that the leg would enter)
I put my leg down, turn it on and slowly raise my leg up. It thickens immediately.
It turns out like two kinds - sweet and salty.
In mayonnaise, finely grated pickled cucumbers are often still put in, but also at the end, when the mayonnaise is already ready, or pickled, then it is possible without vinegar.

[Marina]

Marina, thanks for the pasta recipe, I really wanted to try this stick, but I gave the blender to my son

As for cocoa, I tried different ones, I buy only the "golden label" - it gives the most chocolate taste, beautiful dark color and there is no feeling of "sand"

I also tasted all the cocoa, then switched to the Golden Label, having read the girls' recommendations here in the confectionery, but once bought French ivoria in Lenta and compared it in taste / color with the label ... in short, our label was not next to it.

That taste is much more chocolatey and if you cook cocoa, then the taste of childhood is direct, I generally keep quiet about pastries, etc. - color, taste, aroma, although I do not like chocolate pastries. (I bought 190r with a share, several packs, and now I ended up going and bought without a stock, 5 packs, in my opinion 256r is a pack, but there is 250g, My daughter often bakes and loves chocolate. The price of ZolYarl ranges from 80 to 100 per 100g, on average, not much cheaper than ivoria, I pour it into the jar here is a photo where the remains of the Label are at the bottom, and then ivoria ... I bought it on Ozone in my Italian, too, much tastier / better than the label, but expensive. For lovers of chocolate pastries, icing, etc., I recommend trying ivoria if possible

Turkish cocoa is much tastier on Ozone, the price is similar (not now, but very often appears)

🔗

cocoa turkish

They write - manufacturer Russia.

The manufacturer is Turkey, and Russia is only an importer.

[Marpl]

Marpl, Marina, but see, please, is it alkalized or natural? Do they write on the packaging? And for how much, if not a secret, did you buy?

I'm sorry for the flood

It is written that cocoa powder, min. 10% cocoa butter, non-GMO. I took 110 rubles. less price did not appear. I stocked up with the products of this company in mid-March, then the prices for it were min. (mixture for cupcakes, for cakes, cream, mousse, were 30-40 rubles. Clarified at what price she took - 104 rubles. And packs of 36 bags of baking powder and vanilla sugar - 99 rubles each.

Now I looked at our Royal cocoa, there the composition will be richer: proteins - 24, fats - 12, carbohydrates - 27.9. I'm not a big specialist in cocoa, but yesterday I added this powder to baked goods, it smells delicious, very cocoa.

So, too, a small special, it's just that homemade cocoa like it much more than the Golden Label. I don't even look at how many fats there are ... we have one criterion - like it or not.

it's just that the household likes this cocoa much more than the Golden Label.

I really thought that it tastes better / better than the French, which I wrote about. Oh, I had such a pack lying around, but I just took it to the village, otherwise I would have compared it, now my curiosity is sorting it out. I bought it for 102r in March, but even at this price it is more expensive than ivoria.

I also bought Turkish yeast from this company for testing, 🔗 for baking bread in KhP, they work fine, the first time I bought a package for 269re, considering that it was cheaper than taking it in a store, and then there was a package for 9re, but I did not have time, while I was determined with another product, they were ground, then they appeared at 119re bought 2, took him to the village, taught her father how to use HP, then you can't go out to the elderly. Now more expensive, but I think the price is normal. And baking powder bought them

[Svetlana777]

Svetlana777, but why buy a baking powder, there is a proportion on the forum (now I'm not at home - I have a piece of paper right in the bank - flour / lemon and soda)

why buy baking powder,

quirk, I know the proportions, I just bought it from iHerb, I liked it very much, it's somehow better than with our soda mixture, now they don't release it, that's why I tried to find something similar

me a piece of paper right in the jar - flour / lemon and soda)

I did ... not that coat ... I didn't like it ...

The leg is still idle, because there is a more powerful Redmond, and took Element to replace him, fearing that soon the old one will hic and there will be nothing to interfere with mayonnaise. But now I have ceased to take care of Redmond, in a large bowl on knives I boldly make dough, minced meat, pâté, and when I finish it, I will buy a separate large chopper. Then the Element will work to its fullest.

That time has come, my outbred Redmond lasted a long time, but with all its many disadvantages, there was also a plus sign - a 4-blade knife of the same shape as in the picture under the spoiler:

🔗

He gave me a huge pot of boiled tomatoes, thanks to a good knife, in ten minutes he processed into a decent tomato paste. Not at once, of course, with interruptions, but nevertheless.
Against this background, Elementic looked pale, therefore it was idle, but now there is nothing to compare it with, you will have to master it in full.
I read the topic with interest from the very beginning, I learn a lot of useful things about the capabilities of my blender.

[Crown]

4-blade knife is the same shape as the picture

Crown, Galina, I saw the photo without reading the message and my jaw fell to the floor - I thought that you decided on this handsome man. Bamix also has such a 4-blade knife, keep in mind.

Sorry for offtopic, Element owners

Bamix also has such a 4-blade knife, keep in mind.

Thanks, but Bamixes are too expensive, I'll play with the Element for now.
Only one model of Redmond had such a knife, I bought it, but the next ones had simple knives for some reason.

So I did not understand if anyone managed to buy spare knives from Japanese clones for the Element, as they were going.

I read in the topic that the assembled Element can be put on "popA", I tried it - and it really stands, it holds!
Wow, what fellows, they even thought it over.

Not quite on the topic of a blender, but here is the jug that is included in the kit, I use it every day - I keep the compote in the refrigerator. Convenient, the jug is light, the lid is tight, and takes up little space.