Kitchen equipment · Blender

Hand (stick) blender

A handheld wand with blades at the tip that blends soups and sauces directly in the pot or jug.

Useful to have · Electric · 8 recipes

Photo: Pohled 111, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A long motor body with a shaft ending in a guarded blade, also called a stick or immersion blender. You lower it into the food rather than pouring food into a jug. Kits often add a whisk attachment and a mini-chopper bowl. It is less powerful than a jug blender but far easier to clean and store.

What it’s for: Quick blending in the cooking pot, beaker or jar without transferring food.

How to use it

Take the pot off the heat and let very hot food cool slightly.
Submerge the blade head fully before switching on to avoid splatters.
Move it slowly up and down and around the pot until smooth.
Switch off before lifting it out.

Good to know

Tasks: puréeing soups in the pot, making mayonnaise, blending smoothies in a beaker, making baby food, blending sauces and gravies, frothing milk
Cooking methods: Blended, Whipped
Materials: stainless steel shaft, plastic shaft
Care and cleaning: Detach the shaft and rinse or run it in warm soapy water; never immerse the motor body.
Limitations: Less smooth with fibrous foods and nuts; tiring for large volumes; can scratch non-stick pans.

Safety

Unplug before touching the blade.
Plastic shafts can melt in very hot pans; use steel ones for hot soups.
Keep the head submerged to stop hot splashes.

If you don’t have one

Blender — Smoother; blend hot liquids in small batches.
Sieve / strainer — Press cooked soups through for a smooth purée.

Equipment guide

How it works: A motor in the handle spins a small blade inside a guard at the end of a shaft. You move the blender through the food rather than putting the food in a jar, so it purées directly in the pan or a jug. The blade guard creates suction that pulls food into the blade and whips air or emulsifies in tall, narrow containers.