One of the most useful items in my kitchen is the Cuisinart Immersion Blender.
I use it daily to make protein shakes and frequently to make vinaigrettes, pestos, and various other delicious treats.
So if something should happen to it, were I to be immersionless for even a day, it would be a major problem.
As I was thinking along those lines, I tried to remember (“the kind of September”) how long I’ve had the blender. My best guess was at least ten years, but I was surprised to find, when I looked it up, that I bought the Cuisinart in 2007. Fifteen years!
It’s always worked well, but perhaps I needed a backup. It only cost around 30 bucks, so a backup shouldn’t set me back too much.
But when I began looking, I realized that immersion blenders have made progress in those fifteen years. Variable speeds, for one thing. Cordless for another.
And that damned cord has been quite a nuisance. So maybe a cordless model should be my next purchase.
I mean, why not?
For one thing, it costs three times as much.
I settled on the Kitchen Aid Cordless Blender in Empire Red, but it comes in a variety of colors suitable for the fussiest among us.
It arrived this morning and I just used it to whip up a honey mustard vinaigrette.
1/2 cup olive oil
3 tablespoons good vinegar (I use Trader Joe’s Apple Cider Vinegar)
1 heaping teaspoon mustard (I think Dijon makes the best dressing)
1 – 2 tablespoons honey
Combine all ingredients and turn on the immersion blender. Keeps in the fridge for several days.
I like the extra edge on the Kitchen Aid as it keeps the blender from rolling around on the counter, but Cuisinart’s plastic blender jar is better as it has more measuring marks and they are much easier to see. Of course, there’s no reason that I can’t use the Kitchen Aid blender with the Cuisinart jar.
It charges in two hours to a full charge.
I’ll see how well it holds up.
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