I broke our blender which we have been using quite a bit. Any suggestions for a replacement? I would love to get the Vitaprep but can't quite get over the price. There must be something close for a more reasonable amount? - jim 12-05-2010 6:48 pm
If one has a cuisenart and a blender I am not really sure the use of a vita prep? I don't really understand what it offers (especially at that price)? - b. 12-05-2010 9:24 pm [add a comment]
Three horsepower! Gonna juice some logs?
Dunno, maybe not overblown but that price sure seems to be. - steve 12-05-2010 10:28 pm [add a comment]
Yeah the price is prohibitive. But this is the blender used in most high end restaurants, and it is supposed to have some real benefits. Probably one is just durability, as restaurant kitchens use these things a lot and you don't want them to fail. But this one apparently lets you do things that less powerful blenders just can't do in terms of getting perfectly smooth creamy textures out of anything you throw into it (probably including logs.) I can sort of believe that from my limited experience with different blenders. Another thing people say is that the crazy power allows you to blend things without heating them up. Like if you are making pesto in a cuisenart one of the pitfalls is that if you blend it too long the friction starts to cook the basil which is definitely not what you want to do. And this happens in all kinds of blending. And then the last thing is crushing ice. No regular blender can crush ice to make anything resembling the consistency of (purely for example) a frozen margarita. The Vita Mix doesn't even blink. Probably these things are worth $700 (or there's another version for $500) to a great chef (or Key West bartender). Not to me, of course, but I do use the blender a lot and would like to get something at least a little better than crap.
With some googling I turned up this Breville which seems pretty powerful too. Still pricey, but at least not completely insane at $266. I will keep you all informed on this incredibly important topic! - jim 12-06-2010 7:57 pm [add a comment]
- jim 12-05-2010 6:48 pm
If one has a cuisenart and a blender I am not really sure the use of a vita prep? I don't really understand what it offers (especially at that price)?
- b. 12-05-2010 9:24 pm [add a comment]
Three horsepower! Gonna juice some logs?
Dunno, maybe not overblown but that price sure seems to be.
- steve 12-05-2010 10:28 pm [add a comment]
- bill 12-05-2010 10:37 pm [add a comment]
Yeah the price is prohibitive. But this is the blender used in most high end restaurants, and it is supposed to have some real benefits. Probably one is just durability, as restaurant kitchens use these things a lot and you don't want them to fail. But this one apparently lets you do things that less powerful blenders just can't do in terms of getting perfectly smooth creamy textures out of anything you throw into it (probably including logs.) I can sort of believe that from my limited experience with different blenders. Another thing people say is that the crazy power allows you to blend things without heating them up. Like if you are making pesto in a cuisenart one of the pitfalls is that if you blend it too long the friction starts to cook the basil which is definitely not what you want to do. And this happens in all kinds of blending. And then the last thing is crushing ice. No regular blender can crush ice to make anything resembling the consistency of (purely for example) a frozen margarita. The Vita Mix doesn't even blink. Probably these things are worth $700 (or there's another version for $500) to a great chef (or Key West bartender). Not to me, of course, but I do use the blender a lot and would like to get something at least a little better than crap.
With some googling I turned up this Breville which seems pretty powerful too. Still pricey, but at least not completely insane at $266. I will keep you all informed on this incredibly important topic!
- jim 12-06-2010 7:57 pm [add a comment]