Immersion Hand Blender Youtube

We’re just two days into January, so let’s make sure the rest of your month stays as tasty as possible with one of the best Whole30-friendly flavor boosters around: Paleo Mayonnaise! Unlike the store-bought gunk, Paleo Mayo isn’t made with canola oil or soybean oil – which, as my previous post made clear, are eeeevil. (Read the labels; even most varieties of “olive oil” mayo on supermarket shelves are primarily vegetable-oil-based.) There is one organic mayonnaise made with healthy oils that comes highly recommended by my pal Liz. It’s almost always sold out and not Whole30-compliant ‘cause it contains evaporated cane juice (i.e. sugar). I guess you’ve got no choice: Roll up your sleeves and whip up your own! Provided you’re not on an egg-free autoimmune protocol–and you’re not a mayo-hater like Mama June–there’s absolutely no reason not to whip up a batch of Paleo Mayonnaise. It’s wonderfully creamy and unctuous on its own, but you can also use it as a base to make everything from deviled eggs and tuna wraps to chicken salads and spicy dips. 
It’ll elevate everyday kitchen staples like hard-boiled eggs, leftover roast chicken, canned tuna, and crudités. For example, I add a few simple ingredients to my Paleo Mayonnaise to make ranch dressing for my 8-year-old, Big-O. That recipe’s a secret…for now!) Wanna see how Paleo Mayo is made? My version requires macadamia nut oil or avocado oil, and it takes a bit of elbow grease, but it produces a creamy, flavorful, and stable emulsion that I’m sure you’ll dig. If you use mac nut oil, the mayo will have a subtly nutty complexion, which I love. Click here for a link to the recipe. Oh, and I have a video, too: Folks at my cooking demo at last year’s PaleoFX conference saw me make mayo a slightly different way (with an immersion blender and some condiment squeeze bottles!), but that just goes to show that there’s more than one way to make Paleo Mayonnaise. For instance, my gal Melissa Joulwan, author of Well Fed and the super-blogger behind The Clothes Make the Girl, makes a great mayo with light olive oil and a blender.
Check out her recipe and video here. The ever-inspirational Sarah Fragoso of Everyday Paleo has a recipe and video over here. UPDATE: My mind was blown after watching this video from The Food Lab, where J. Kenji Lopez-Alt shows you how to make fool-proof mayo with an immersion blender in less than 2 minutes. These days, the only way I make mayo is with my handy dandy immersion blender. Watch this Periscope video to see how I blend up mayo in a jiffy! But what if mid-way through whisking/blending/processing your mayonnaise…it breaks? In a blink of an eye, your thick creamy sauce is now a thin, curdled, oily disaster. Can it be saved? Wipe away those tears! All’s not lost: Just follow these tips or watch this video to learn how to fix your broken mayonnaise. So now that you’ve got a stash of mayonnaise, whatchu gonna do with it? Mayo’s a blank canvas that can be jazzed up with a bunch of different herbs, spices, and acid. The variations are endless, I tell ya!
Tartar Sauce = ½ cup mayo + 2 T finely diced cornichons + 1 T lemon juice + 1 tsp Dijon mustard + 1 tsp minced capers Cilantro Lime Mayo = ½ cup mayo + 2 T minced cilantro + 1 T lime juice Curry Mayo = ½ cup mayo + 1 tsp curry powder + 1 T lime juice Smoky Mayo = ½ cup mayo + 1 tsp smoked paprika + 1 T lemon juice So…what do like to do with your homemade mayonnaise? Leave your favorite mods in the comments section! Looking for more recipes? Semi D House For Sale In ButterworthHead on over to my Recipe Index! White Wall Tires On Forza 4You’ll also find exclusive recipes on my iPad® app, and in my New York Times- bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).Hot Tub Disposal Utah
The 3-Speed Hand Blender let's you blend, crush, chop, puree and whisk. Simply choose the appropriate speed for your ingredients. The chopper attachment is great for processing harder cheeses, nuts and creating graham cracker crusts. The included whisk attachment whips creams and egg whites to fluffy peaks. Removable 8" Blending Arm with Fixed Blade The Removable 8" Blending Arm with Fixed Blade locks into the motor body for easy operation. The stainless steel S-shaped fixed blade quickly blends ingredients for smoothies, milk shakes, soups or baby food. The soft grip handle offers a non-slip and comfortable grip when continuously blending ingredients. The Whisk Attachment can be used to quickly whip egg whites to fluffy peaks and cream or emulsify vinaigrettes and mayonnaise. 2 1/2-Cup BPA-Free Chopper Attachment with Lid 2 1/2-Cup BPA-Free Chopper Attachment with lid locks is ideal for chopping herbs, nuts, cheese, cooked meat and more right in the convenient chopper bowl.
3-Cup BPA-Free Blending Jar with Lid The 3-Cup BPA-Free Blending Jar with Lid is convenient for individual blending jobs, to serve or store for later. The Storage Bag features three pockets to store the hand blender motor body, 8" blending arm and whisk attachment.Lots of people are talking about putting butter in their coffee these days, but they are still doing it wrong.  Hint: don’t stick a pat of margarine on top of your cup of coffee and watch it melt.  At very least, blend in grass-fed butter instead – but check out the checklist below to see exactly how to brew the perfect cup! Bulletproof Ground Coffee is now available for the first time – in addition to whole beans – so as a reminder here are the basic steps for how to make Bulletproof Coffee correctly, as well as 10 of the most common mistakes to avoid.  For more information, visit: Here’s the checklist you must follow to ensure your cup of Bulletproof Coffee is giving you the maximum possible benefit from drinking it:
Now you’ve made Bulletproof Coffee that tastes good and activates your brain.  Just remember: don’t expect it to experience the full benefits of real Bulletproof Coffee if you don’t use all of the following ingredients: unsalted grass-fed butter, Upgraded Beans, and Brain Octane. You might think, “wow, this is a lot of work compared to normal coffee” – but indeed, Bulletproof Coffee is NOT normal coffee.  That’s the whole point.  Indeed, it’s a nutrient-dense, energy-charged breakfast that fuels you all day long without the crash or jitters associated with a normal cup of joe.  By the way, it is also super easy and quick compared to cooking yourself breakfast. Sometimes people get a little too creative with their Bulletproof Coffee.  Sometimes it’s a biochemistry mistake, but sometimes it’s a culinary disaster.  (And we’re not talking disaster pants, either!) Whey is not heat stable and the IGG peptides (from good quality low temp grass fed whey, of course) get damaged by the high temperature of your coffee and the blender’s mechanical action. Y
ou can, however, add whey protein to an iced version of Bulletproof Coffee if you blend it gently. (Hint: opt for Upgraded Collagen instead if you want a biochemical protein kick in your normal hot Bulletproof Coffee.) Raw cream isn’t raw anymore once you put it in hot coffee!  IF you tolerate raw cream (it has more casein protein than cultured butter) and can find it, save this expensive, rare treat for whipping and eating cold, or on top of the coffee after it has cooled a bit by pouring it in an unheated mug. The higher amount of casein in the cream will bind to the antioxidants in coffee, which means you get less of the antioxidant benefits than you’ll get with grass-fed butter or ghee. If you must spoil the antioxidants in your coffee with cream, use pasturized grass fed cream – it’s a lot cheaper, but you’re going to pasturize it with hot coffee anyway! It can wreak havoc on your hormones. Listen to Dr. Sara Gottfried and cut the soy from your diet! Your estrogens, thyroid levels, etc. will benefit.
It removes the antioxidant benefits of coffee. Again, if you want some protein, add some Upgraded Collagen instead. Not shockingly, kale is gross in coffee. Don’t ruin a batch! 😉 I know a few people love it, but…bleah! Don’t do it – use unsalted grass-fed butter instead. Most use low quality nuts, many contain carrageenan (which is bad for the gut and liver), or high fructose corn syrup. It’s best to save nuts for eating, not drinking! Or make your own nut milks using your blender… Or any other artificial flavorings, colorings, chemicals, and additives for that matter… Everyone reading this already knows how bad sugar is for you, but you should also avoid aspartame, sucralose, Splenda, and other chemical sweeteners known to be toxic.  If you require a sweetener, use Stevia, xylitol, or erythritol.  The free Bulletproof Diet Roadmap lays out in a infographic which sweeteners are best and worst for you. If you do want to spice up your coffee with some delicious flavors, while keeping it healthy and nutritious, check out last week’s post on the top 15 hacks to Bulletproof Coffee.  Do