Blender for Cooked and Raw Foods: Everything You Need to Know

Blender for Raw Foods

When we are about to choose our blender, we should ask ourselves several questions to understand which device is the most suitable for us and our personal needs. Just as if you were buying a house or a car, try to imagine yourself in everyday life as this appliance will come in handy in the kitchen more than you think now. The questions you will have to ask yourself, therefore, start from the beginning and will concern the frequency of use, the space you have available in the kitchen to be able to position it in the best possible way, your budget, and the foods that you will surely know are the ones you will use most frequently.

Multifunction blender: advantages and quality

Many people make the mistake of thinking that blenders are only useful for making fruit and vegetable smoothies or summer ice creams for children: in reality, blenders are used to prepare both cooked and raw foods and dishes. Of course, if you are looking for this kind of blender, you will need a resourceful blender that has a good motor and, more than anything else is very equipped and valid in terms of performance.

Speeds of various kinds ranging from minimum level to turbo are among the most requested requirements in addition to a particularly powerful engine and a good-looking machine body. Features such as these aspects are very important to consider in the blender, suitable for working with both cooked and raw foods. For this reason, we look for automatic timers and advanced programming precisely to facilitate the work and not risk making mistakes, in addition to the different measurement functions and the settings that today make the blender a complete and unique appliance of its kind.

Why a blender that works both cooked and raw?

Of course, culinary habits, needs, and tastes are personal, but everyone will have had to blend and make a homogeneous mixture that was raw or cooked. Did not matter, but maybe we did not have the right blender, and the blades or the motor did not lend themselves to that kind of work. So if you are looking for various recipes, different textures, and benefits of all kinds, and you no longer want to soak the ingredients or boil them before passing them in the blender, both because you do not have time and because you want to enjoy every beneficial advantage of a diet full of related benefits to raw, then you will have to look for the blender that works both cooked and raw.

We will give you some tips below to make the best choice. First of all, however, it is good to know that the best blender for cooked and raw foods is the one that has a very powerful motor that goes beyond 600 watts and that has overlapping blades and at least 4-6 in number. The long blades oriented with the point upwards are the best in terms of breaking the hardest fibers of vegetables, even the hardest ones. The blender in question is therefore suitable for those who want the maximum smooth and foamy consistency and cannot bear to find lumps and residues inside the preserves or velvety.

An important tip on how to treat our blender

First of all, know that blenders are not indestructible, but the difference in the life of the blender is still the way you treat your appliance. Even the best blender needs to be respected and not exploited beyond its limits in order to give the maximum result. Some foods can be put directly in the blender, while others still need to be softened.

Although raw food is not an element that the powerful blender fears, natural beans or chickpeas should be at least a little softened even if we do not want to cook them, it is still necessary to use common sense and differentiate raw foods from those that have a hardness such as to can still be a risk. Almonds, for example, although quite hard, can be chewed and, therefore, also inserted into the blender. Let yourself be guided by your head and your instincts, and in any case, as you use the blender, you will learn how to use it to the fullest.

In addition, ingredients such as almonds, cashews, rehydrated dried tomatoes, Brazil nuts, and hydrated legumes, before being blended, acquire a completely different flavor and are much tastier and better than any other food that is still cooked in a somewhat forced way.

If necessary, cut raw or cooked foods to facilitate the processing

It could be even more advantageous and useful to cut and chop the foods a little before putting them directly in the blender: for example, if we find very fibrous and hard foods, we can at least chop them a little if we really don't want to cook them and therefore lose the beneficial effects and properties. This is the case, for example, with carrots or celery. In this way, we will more easily obtain a smoother consistency, and we can therefore reduce the working time without risking having to stop and cut the pieces that rise to the surface with scissors.

Moderate the speed according to the consistency of the food

Starting immediately to blend at high speeds is actually no longer useful and will not save you time or a better mixture. For a good compound, it is always necessary to moderate the speed and ensure that each ingredient is respected for the speed and, therefore, the power of the blades it needs. If we go beyond the speed of the blades that is really needed, we will risk obtaining a too-liquid compound or completely ruining the food formulation by breaking the amino acid chains. Depending on the type of fruit again, you need to moderate the speed, and you can also do it by simply following common sense: a banana will be blended much faster than a pear, and therefore it will take a slightly slower speed. On the other hand, chickpeas are certainly harder, as is celery, and will need more power than lentils, pre-cooked beans, or already cooked spinach.

Insert food that is hot but not too hot: the most important suggestion

If you have to blend freshly cooked and, therefore, hot foods, it is advisable to wait for a little for them to cool down as the risk is to burn yourself with some splashes of a mixture or simply to bring the jug to high temperatures to the point of not being able to touch it with hands easily.

Generally, blenders carry a cap above the lid to protect us from splashes of any food, but few appliances of this type have on their side the advantage of using plastics or glass or even metals capable of not absorbing heat. In any case, the good quality metal that requires a certain investment can help you to contain the heat, but generally, we suggest you wait a few minutes before introducing the hot ingredients into the jug. The speed should also be modulated, and if the food is hot and cooked, there is no need to exaggerate the speed since it is assumed that they are also soft food.

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