Guest guest Posted June 5, 2007 Report Share Posted June 5, 2007 Hey All, This discussion of ice cream and ice cream recipes has left me with a question. Many of the recipes (for ice cream as well as other things) have mentioned putting bananas (for example) through the juicer with a blank blade. Does this create the same effect as a blender? Is the texture different when you use a blank blade on a juicer versus a blender? If so, could you explain the differences? On the same idea, what about pates? I have never made them, but all of the recipes I've seen have called for a blank blade in a juicer. As I don't have that sort of juicer, I'm completely confused on the different results each type of equipment makes. Thanks! Jenn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2007 Report Share Posted June 6, 2007 jennifer wrote: > Many of the recipes have mentioned putting bananas (for example) > through the juicer with a blank blade. Does this create the same > effect as a blender? Is the texture different when you use a blank > blade on a juicer versus a blender? Super question! It was my question, too, when I bought my first modern raw food recipe book. I actually wrote to Rose Calabro to ask if I could get away with using my VitaMix instead of a Champion juicer to produce the recipes in her book. She graciously wrote back to me that, while I *could* produce *reasonable* results with most of the recipes using my Vitamix, the pates and pastes would not be as smooth, and it would be harder to control the " ice cream " texture with frozen things. I already knew about the " ice cream " ... I had been working at that for years, but had only gotten a soupy product. It took me 6 years to finally make the decision to get a Champion (when I found out, via this very list, that I could get one cheap on ebay!) Meanwhile, I did manage to make the recipes in Calabro's book with my Vitamix and the food processor I decided to add to the family. When I got the Champion, though, I fell in love instantly. I instantly understood what Rose Calabro had told me. In my experience: Using the Champion with the blank plate makes a very fine paste -- really nice for nut butters, crackers, pastes/pates, and ingredients for all sorts of things you can dream up. Processing frozen fruit through the Champion yields a really " soft-serve-like " product... it even looks like soft-serve coming out. The Champion is much easier to clean up after making pasty things and " ice cream " , as well. There is very little waste -- you can pull the machine apart and, with a tiny spatula, scrape out just about everything --to EAT!!, and then rinse the parts clean (while, with Vitamix, you have to stick your hand down in there and scrub away around the sharp blades. I have never achieved the cleaning results they claim at the demos by running soapy water for a minute or so) I love my Vitamix for lots of things, like smoothies and dressings, and it is handy if I have a helper in the kitchen. I use my food processor to finely chop or puree most things, including leafy greens that don't like to go through the Champion, but my Champion is my darling for creaming nuts and seeds, corn, hard vegetables, and, or course, frozen fruit! Of course, it gets its major workout juicing, as it was intended to do. I know there are other brands on the market, but my Champion, which was made in 1976, is a proven workhorse. It is easy to clean, it does what I bought it for, and the company still makes replacement parts which will work for my model, should (Heaven forbid!) anything go wrong. I hope this helps you in making your decision. If you have any questions, please feel free to email me privately, or on the list. If something I have said has convinced you, quickly run to ebay... there are some VERY good deals going on there right now... and some of the older models with the wooden pushers (I'm told they are much nicer than the plastic ones, although I can't personally say-- I do have a wooden one which is very esthetic and natural and MINE!) Good luck Margaret If so, could you explain the differences? > > On the same idea, what about pates? I have never made them, but all > of the recipes I've seen have called for a blank blade in a juicer. > As I don't have that sort of juicer, I'm completely confused on the > different results each type of equipment makes. > > Thanks! > Jenn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2007 Report Share Posted June 6, 2007 Oh, BTW, you can make great raw ice cream with a food processor. The Vita-Mix is the tool of last resort for this purpose. Elchanan _____ rawfood [rawfood ] On Behalf Of Margaret Gamez Wednesday, June 06, 2007 2:54 PM rawfood [Raw Food] Re: Question about Equipment jennifer wrote: > Many of the recipes have mentioned putting bananas (for example) > through the juicer with a blank blade. Does this create the same > effect as a blender? Is the texture different when you use a blank > blade on a juicer versus a blender? Super question! It was my question, too, when I bought my first modern raw food recipe book. I actually wrote to Rose Calabro to ask if I could get away with using my VitaMix instead of a Champion juicer to produce the recipes in her book. She graciously wrote back to me that, while I *could* produce *reasonable* results with most of the recipes using my Vitamix, the pates and pastes would not be as smooth, and it would be harder to control the " ice cream " texture with frozen things. I already knew about the " ice cream " ... I had been working at that for years, but had only gotten a soupy product. It took me 6 years to finally make the decision to get a Champion (when I found out, via this very list, that I could get one cheap on ebay!) Meanwhile, I did manage to make the recipes in Calabro's book with my Vitamix and the food processor I decided to add to the family. When I got the Champion, though, I fell in love instantly. I instantly understood what Rose Calabro had told me. In my experience: Using the Champion with the blank plate makes a very fine paste -- really nice for nut butters, crackers, pastes/pates, and ingredients for all sorts of things you can dream up. Processing frozen fruit through the Champion yields a really " soft-serve-like " product... it even looks like soft-serve coming out. The Champion is much easier to clean up after making pasty things and " ice cream " , as well. There is very little waste -- you can pull the machine apart and, with a tiny spatula, scrape out just about everything --to EAT!!, and then rinse the parts clean (while, with Vitamix, you have to stick your hand down in there and scrub away around the sharp blades. I have never achieved the cleaning results they claim at the demos by running soapy water for a minute or so) I love my Vitamix for lots of things, like smoothies and dressings, and it is handy if I have a helper in the kitchen. I use my food processor to finely chop or puree most things, including leafy greens that don't like to go through the Champion, but my Champion is my darling for creaming nuts and seeds, corn, hard vegetables, and, or course, frozen fruit! Of course, it gets its major workout juicing, as it was intended to do. I know there are other brands on the market, but my Champion, which was made in 1976, is a proven workhorse. It is easy to clean, it does what I bought it for, and the company still makes replacement parts which will work for my model, should (Heaven forbid!) anything go wrong. I hope this helps you in making your decision. If you have any questions, please feel free to email me privately, or on the list. If something I have said has convinced you, quickly run to ebay... there are some VERY good deals going on there right now... and some of the older models with the wooden pushers (I'm told they are much nicer than the plastic ones, although I can't personally say-- I do have a wooden one which is very esthetic and natural and MINE!) Good luck Margaret If so, could you explain the differences? > > On the same idea, what about pates? I have never made them, but all > of the recipes I've seen have called for a blank blade in a juicer. > As I don't have that sort of juicer, I'm completely confused on the > different results each type of equipment makes. > > Thanks! > Jenn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2007 Report Share Posted June 7, 2007 I like the Blendtec Blender. As you can see from the sample video of my new National RAW Organic Eco TV Show Series: http://youtube.com/watch?v=t8Ubq1Y7K4o That the Blendtec Blender can do things that the Vita Mix cannot. I can get great deals on the Blendtec if anyone wants to order one directly from me I can get them to you for $350 which includes all shipping/tax/handling and it gets mailed to you in a week or less. I am sponsored by them and Jamba Juice and Starbucks only uses Blendtec and same with me, this is for good reason, Blendtec is superior. The food never gets stuck underneath the blades, the jugs are the perfect size as you can make a little or a lot of food/smoothie, with the Vita Mix the jugs are huge so you always have to make a lot, their lid and blades has a lot of food stuck/sticking to it so you waste a lot of food, this does not happen with Blendtec blenders, the Blendtec is digital 3 horsepower and is the most powerful blender, the best design, sleek, soft buttons, it takes way less space and is better in every way. I have no idea why people buy/use the Vita Mix which was primarily designed for smoothies only. The Blendtec is so useful I don't even own a food processor because the Blendtec does it all. I just wanted to educate the raw food community on a superior product that is at the same price. Bryan Au http://www.RawInTen.com Elchanan <Elchanan wrote: Oh, BTW, you can make great raw ice cream with a food processor. The Vita-Mix is the tool of last resort for this purpose. Elchanan _____ rawfood [rawfood ] On Behalf Of Margaret Gamez Wednesday, June 06, 2007 2:54 PM rawfood [Raw Food] Re: Question about Equipment jennifer wrote: > Many of the recipes have mentioned putting bananas (for example) > through the juicer with a blank blade. Does this create the same > effect as a blender? Is the texture different when you use a blank > blade on a juicer versus a blender? Super question! It was my question, too, when I bought my first modern raw food recipe book. I actually wrote to Rose Calabro to ask if I could get away with using my VitaMix instead of a Champion juicer to produce the recipes in her book. She graciously wrote back to me that, while I *could* produce *reasonable* results with most of the recipes using my Vitamix, the pates and pastes would not be as smooth, and it would be harder to control the " ice cream " texture with frozen things. I already knew about the " ice cream " ... I had been working at that for years, but had only gotten a soupy product. It took me 6 years to finally make the decision to get a Champion (when I found out, via this very list, that I could get one cheap on ebay!) Meanwhile, I did manage to make the recipes in Calabro's book with my Vitamix and the food processor I decided to add to the family. When I got the Champion, though, I fell in love instantly. I instantly understood what Rose Calabro had told me. In my experience: Using the Champion with the blank plate makes a very fine paste -- really nice for nut butters, crackers, pastes/pates, and ingredients for all sorts of things you can dream up. Processing frozen fruit through the Champion yields a really " soft-serve-like " product... it even looks like soft-serve coming out. The Champion is much easier to clean up after making pasty things and " ice cream " , as well. There is very little waste -- you can pull the machine apart and, with a tiny spatula, scrape out just about everything --to EAT!!, and then rinse the parts clean (while, with Vitamix, you have to stick your hand down in there and scrub away around the sharp blades. I have never achieved the cleaning results they claim at the demos by running soapy water for a minute or so) I love my Vitamix for lots of things, like smoothies and dressings, and it is handy if I have a helper in the kitchen. I use my food processor to finely chop or puree most things, including leafy greens that don't like to go through the Champion, but my Champion is my darling for creaming nuts and seeds, corn, hard vegetables, and, or course, frozen fruit! Of course, it gets its major workout juicing, as it was intended to do. I know there are other brands on the market, but my Champion, which was made in 1976, is a proven workhorse. It is easy to clean, it does what I bought it for, and the company still makes replacement parts which will work for my model, should (Heaven forbid!) anything go wrong. I hope this helps you in making your decision. If you have any questions, please feel free to email me privately, or on the list. If something I have said has convinced you, quickly run to ebay... there are some VERY good deals going on there right now... and some of the older models with the wooden pushers (I'm told they are much nicer than the plastic ones, although I can't personally say-- I do have a wooden one which is very esthetic and natural and MINE!) Good luck Margaret If so, could you explain the differences? > > On the same idea, what about pates? I have never made them, but all > of the recipes I've seen have called for a blank blade in a juicer. > As I don't have that sort of juicer, I'm completely confused on the > different results each type of equipment makes. > > Thanks! > Jenn > Quote Link to comment Share on other sites More sharing options...
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