John Myers
There are several ways to puree vegetables, soups, sauces, and fruit without a hand blender. You can use a masher, a fleet lotte, a potato ricer, or a grater. For variant number one, it is important that you cook the ingredients intensively until soft so that you can then puree them without using the hand blender. This way you can easily get the right consistency. For example, to make mashed potatoes even creamier, you can press it through a sieve-like our pea puree. A stick of butter enhances the effect. For the potato soup, pureeing without a hand blender is actually an advantage. With the masher you do not break up the starch of the potatoes, which is why the soup binds better.
If you would like to puree another soup, for example, our vegetable soup, or sauces without a hand blender, you can use a fleet of Lotte. This is a kitchen utensil that looks like a colander with a shaft and crank. The two rotating knives first chop the vegetables before they are pushed through the sieve and processed into pulp. Then boil it down again to the desired consistency.
Puree with a blender instead of a hand blender
An electronic alternative to the hand blender is the mixer. Make sure, however, that you put enough liquid in the container. If the mass is too dry, it will stick to the walls. In addition, always fill in the liquid before the solid components. So you can puree salsas, soups, and sauces without a hand blender.
If you do without electronic aids, the desired consistency is decisive. This also applies if you want to puree strawberries, raspberries for our raspberry ice cream, or tomatoes. A sieve also helps to make the consistency finer, while the coarse part can be taken over by a tamper or a wooden spoon.
Puree chickpeas without electrical help – that’s possible!
If you want to puree chickpeas without a hand blender, you can also toast them briefly with a little baking soda. This breaks up the hard structure and speeds up the cooking process. If the chickpeas are soft enough, you can use a masher or a fork.
