Mini blender for smoothies11/7/2023 Hamilton Beach Professional Quiet Shield Blender: While it has the smallest jar of all the models, it punched above its weight.But this model left a lot of kale pulp behind during the smoothie test, and the lid is also the most difficult to remove. A built-in timer helps keep track of your work, while a sensor in the base knows when the jar is properly seated and prevents the motor from accidentally turning on when it's not. The jar is one of the easier ones to clean, thanks to the round shape. During our testing, we found there was a lot to like about it. Breville BBL605XL Hemisphere Control Blender: This model is currently out-of-stock.We also like the safety feature that allows users to turn the blender on only once the jar is properly seated. On the plus side, it has one of the more user-friendly dashboards, with a mix of presets and a variable-speed dial. This model also required extra effort to emulsify mayo. That might be understandable if we were attempting to turn peanuts into peanut butter, but for the basic tasks we were testing, we'd expect better. Oster Versa Blender: This blender seized up on us twice, which we assume it did to protect the motor.These two models have the same smart cord-management system built into the base, which is good, considering that the power cords on both are around 50 inches long. Salton Harley Pasternak Power Blender: This looked to be made in the same factory as the Cleanblend, though it has a slightly smaller, 1,500-watt motor.The dashboard includes a variable-speed dial and a pulse switch, but for the price, we'd expect better smoothie results. Cleanblend Professional Blender: This had the highest-wattage motor of the models tested (1,800 watts), but it didn't blow us away.The blender is also a monster-it was the heaviest model we tested, at more than 14 pounds, and nearly the tallest, at 18 1/2 inches-not really countertop-friendly. Waring Xtreme Hi-Power: While this was the most expensive blender we tested, it failed to emulsify egg and oil into mayo.Serious Eats / Vicky Wasik The Competition
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