badjak
Über Member
I'm in the market for a new one.
Old one has sticky buttons that I've not been able to unstick.
It works fine for what I do. It's 300 watt, and has 2 blades (well, one, but fixed in the middle, so they seem to call it 2).
2 speeds
I bought another one but it's a disaster.
250 watt, 2 blades, 2 speed, so not much difference.
It can hardly blend tomatoes!
Anyway,
I use the thingy for soups and sauces.
The heaviest would probablybe raw onions, before they release some liquid. Adding more liquid might make it easier, but then the result is not what I want.
So...
For a new one, do I go for much higher wattage, stay with around 300, 2 blade, 4 blade?
What should I look out for?
I got confused as some of the commercial kitchen blenders are only about 170-200 watt
I don't want to spend a fortune...
Small amounts go in mortar & pestle.
Tough stuff as well, or in the (very basic, very old, but still happy) food processor
Old one has sticky buttons that I've not been able to unstick.
It works fine for what I do. It's 300 watt, and has 2 blades (well, one, but fixed in the middle, so they seem to call it 2).
2 speeds
I bought another one but it's a disaster.
250 watt, 2 blades, 2 speed, so not much difference.
It can hardly blend tomatoes!
Anyway,
I use the thingy for soups and sauces.
The heaviest would probablybe raw onions, before they release some liquid. Adding more liquid might make it easier, but then the result is not what I want.
So...
For a new one, do I go for much higher wattage, stay with around 300, 2 blade, 4 blade?
What should I look out for?
I got confused as some of the commercial kitchen blenders are only about 170-200 watt
I don't want to spend a fortune...
Small amounts go in mortar & pestle.
Tough stuff as well, or in the (very basic, very old, but still happy) food processor