As a kitchen enthusiast with years of experience testing appliances, I've found blenders to be incredibly versatile tools. While most people reach for them to whip up juices or sauces, they excel at so much more—like creating lactose-free milk or even dough. Here are proven techniques to get the most from yours.
Use the lowest setting without added liquid. Add vegetable pieces one by one, pulsing until they're just chopped—watch closely to avoid a smoothie. Pro tip: Switch to high speed for homemade broccoli or cauliflower rice.
Perfect for vegans or those with lactose intolerance. Skip store-bought options loaded with sugars and preservatives—make your own with a high-speed blend of water and nuts for a creamy result.
Almond milk recipe: 250 white almonds and 1 liter of water. Store in a sealed bottle for 3-4 days.
Eating gluten-free? Skip confusing labels by grinding safe grains or wheat in your blender for fine flour. Use it for pancakes, or pulse rice on low for rice flour.
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High-powered blenders handle almost anything. On low, make pesto or salsa; blend longer for smooth sauces, nut butters, or hummus—a reliable food processor alternative.
Ideal for bread or pizza dough. Start with dry ingredients, add wet ones, and mix on low until a ball forms. The aeration ensures it bakes perfectly.
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