Reddit reviews Proctor-Silex 59738A Hand Blender
We found 7 Reddit comments about Proctor-Silex 59738A Hand Blender. Here are the top ones, ranked by their Reddit score.
Quick and easy to use2 speeds for all blending needsErgonomic grip for easy handlingStainless steel bladeExtra-long 5 ft cord
Here's a regular link: https://www.amazon.com/gp/product/B00TJTASYG
I didn't know what a 'hand blender' was, sounded painful, but it's just another term for what I know as an 'immersion blender'. I have the kitchenaid one, myself. I like it better because it comes apart for cleaning and has a few other attachments. The best attachment is the whisk. The little food processor jar is pretty garbage.
This is the one I have(it's significantly more expensive):
https://www.amazon.com/gp/product/B00NBA0PS8
If you pay yourself minimum wage for the time it takes you to mix a couple pounds to trace by hand, you can buy a stick blender.
An entry level one (which works fine) is less than $15.
https://www.amazon.com/Proctor-Silex-59738A-Proctor-Silex-Blender/dp/B00TJTASYG/
Well the fork ain't workin' neither now, is it Bub? Your mayo didn't de-emulsify, it failed to emulsify in the first place. Kind of like how if you shake up a vinaigrette, it'll look like one substance for a while but after a while the oil and water separate again.
I lived in Germany for 8 years, where it's impossible to buy mayo that isn't so sweet it's more like a dessert. So I had to learn how to make the stuff. It ain't easy, but there's a lot of websites and recipes out there that make it sound like it is. Any number of things can do wrong. Ingredients too cold? Won't emulsify. Barometric pressure. Look out your window, do you see storm clouds comin'? You're not makin' mayo today. Mayo is a fickle mistress; each day that she allows your mixture to emulsify is a gift. The first thing to learn about mayo is that you have to approach mayo with an air of humility, and you, pal, with your I-shouldn't-have-to-do-that attitude, have got a lot to learn. Damn millennials.
So let me tell you everything I know about mayo. I can make it 100% of the time with a stick blender. I can make it 100% of the time in the food processor. I can make it 50% of the time in the blender, following the exact same steps each time. Forget this fork business. It's never gonna happen. I know you saw someone do it on YouTube but that person isn't you. It's never going to happen. Say it out loud. It's never going to happen. It's never going to happen. Meanwhile, look at this video of someone doing it with an immersion blender:
https://www.youtube.com/watch?v=CECEW1aE5ls
So easy, even a paleo dieter can do it. And look at this, here's one for $12: https://www.amazon.com/Proctor-Silex-59738A-Proctor-Silex-Blender/dp/B00TJTASYG/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1480862126&sr=1-7&keywords=immersion+blender
Just imagine all the delicious mayo you can make, easy as pie, for a $12 investment. Not buying it from the store, you'll recoup that cost in savings before too long.
The oil. Forget olive oil. I know we love it and it's healthy etc etc but it doesn't emulsify well. Go with canola, or sunflower, or whatever vegetable oil the supermarket's got. If you must have some olive oil flavor, you could do a 25% mixture of olive/vegetable oil and it'll probably come out OK. And more than that, and your mayo is going to get less fluffy and more gloppy. (I'm assuming a one-cup-of-oil recipe here.)
Egg. You need two egg yolks. Read some recipe that said just one? I DON'T GIVE A SHIT. Two yolks greatly increases the chances of your mayo coming together successfully. (Just the yolk. Keep the white for mixing into tomorrow morning's eggs or, if you're feeling adventurous: meringue! (Souffle?)).
Mustard. It'll also greatly raise the chances of your mixture emulsifying if you put in two teaspoons of mustard. I'm sure there's a reason but I don't know what it is. It does impart a flavor to the mayo so pick one you like. I know you were trying this without mustard. You're playing with fire.
Citrus. One tablespoon of lemon juice'll do ya. Many recipes say two, but I find the mayo tastes overpoweringly lemony then, and I've never had problems lowering it to one tablespoon. But it does seem like some kind of acid is necessary. In a pinch you could use a neutral white vinegar, even the kind from the big jug under the kitchen sink that you use to clean the counter. I see you were going for lime juice. I've done this before with success, but be warned that the lime has a stronger flavor in the final product. (This can be great if that's what you're going for though; chop up some cilantro and a little chili in your mayo with it.)
Salt. 1/4 teaspoon of whatever kind.
Garlic. If you want. (And when I make mayo, I want.) I usually go 2 cloves, sometimes 3. But I love garlic.
THAT IS THE BLANK CANVAS UPON WHICH YOU SHALL PAINT YOUR MAYO.
Immersion blender. Put it all in a cup and let the oil float to the top and the other things sink to the bottom. Put the immersion blender all the way to the bottom and pulse it several times. VOOM. VOOM. VOOM. VOOM. Is the noise it will make as you pulse it. You'll notice that milky-colored oil will be ejected from the end of the blender with each pulse. Keep going, but now it's OK to make the pulses a bit longer. VOOOOM. VOOOOM. VOOOOM. Keep increasing the duration of the pulses and eventually it'll look like you're not making progress anymore, with the end of the blender down at the bottom of the cup, so start slowly drawing it up while still pulsing. When you get to the of the cup, it'll mostly look like mayo with some loose oil floating around here and there. At this point, you may hold down the button on the blender and just go to town, working it up and down in the mayo, until it's all lookin' proper.
Food processor: Put all the non-oil ingredients into a cup and mix them together into one consistent slurry. Turn on the food processor and pour them in, watching them hit the whirling blades below and spatter onto the inside sides of the food processor. Put the oil into some kind of cup that you can easily pour from. (I have measuring cups with little spouts on them.) Pour the oil into the food processor slowly. The stream of pouring oil should be about as thick as a hay. (You know, a hay? Hay, the stuff horses eat? What is a single one of those called anyway? Just a hay? A straw of hay? You know what I mean.) Because pouring this slowly means you can only tilt the cup a little bit, the oil will probably stop pouring out directly and begin clinging to the outside of the cup, trickling down to the lowest point before dripping off from there. So, watch out for that. Don't make an oil-mess. As you pour, it won't begin to really look like mayo until you've added maybe 80% of the oil.
Blender is basically the same as the food processor, except half the time it mysteriously just doesn't work.
OK, at this point you can add some fancy aromatics to your mayo. I usually like chopped rosemary, though cilantro and parsley are also favorites. This is also the point at which you'll want to stir in some coarse black pepper (FRESHLY GROUND, FOR THE LOVE OF GOD) so you can easily judge visually when you've got enough. Dash of cayenne? Don't mind if I do! You get the picture.
And finally, a warning. No, I'm not talking salmonella from raw eggs! The danger is that once you realize the difference between home made mayo and store-bought mayo, YOU MIGHT JUST NEVER GO BACK.
You can get them pretty cheap, there is not much reason to use one that is also used for food. I use this one and there are some more new ones even cheaper on Amazon: https://www.amazon.com/gp/product/B00TJTASYG/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ooooo I got you.
Standard House Salad: FROM SCRATCH!!!
I did this last weekend. The gist of the recipe is to make your own homemade mayo for use in homemade ranch. That's right mother fucker, H-O-M-E-M-A-D-E mayonnaise
So for the salad we're looking at:
Romaine Lettuce
Bacon
Cherry Tomatoes
Green Onions
Mushrooms
Ranch Dressing
Optional: Croutons(Don't need the extra calories)
So for the mayo, follow this recipe:
http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
If you don't have an immersion blender go buy this one
https://www.amazon.com/Proctor-Silex-59738A-Proctor-Silex-Blender/dp/B00TJTASYG/ref=sxts_k2p_hero3?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=2668835662&pd_rd_wg=lkRxs&pf_rd_r=9C1KR80K3BKBC0WEFPEH&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B00TJTASYG&pd_rd_w=qDmqo&pf_rd_i=immersion+blender&pd_rd_r=Q7TSNQ1YF5Q8QTDYZMX1&ie=UTF8&qid=1478648440&sr=3
I'll see you in two days.
Next up after you've got that homemade mayo made, make a turkey sandwich. Homemade mayo turns shitty 1.99/lb lunch meat into a fancy fucking snack.
I based mine off of this:
http://thepioneerwoman.com/cooking/homemade-ranch-dressing/
Next up it's time for the ranch.
Mix everything together real good and then slowly add the buttermilk to get the consistency the way you want it. Some like it thin, others thick. I'm not your fucking mother so your choices don't matter to me.
Mix it up, place in jar or whatever and chill for at least a half hour. Mix it up again and add more buttermilk if it thickened too much.
Side note: Add the fucking MSG. Its brand is Accent and you can find it in the spice aisle. It makes savory things more delicious. Dumb fucks think that MSG is bad for you. They are wrong and continue to be tricked by propaganda designed by douchebags to get people to spend an extra $2.50 on a can of soup. Seriously. Google it. MSG was the Gluten of the 70s....and 90s.
So anyway.
Fry that bacon crispy and chop up your veg how you want. If your lettuce is a little old, run it under some cold water for a bit to crisp it up. Throw it all together and top with 2 TBS of Ranch and you got yourself a tasty fucking salad. All in all it's probably about 600 calories, delicious as fuck and pretty easy.
Get the chocolate whey, peanut butter, whole milk. this will make it taste like a shake, and not coagulated powder balls. Also greek yogurt + whey = chocolate pudding.
I just cannot afford to pay someone to whip eggs and butter at about $15 a go. I mean I can afford it but,,, I won't anymore. Mines better.
I add Cholula, fresh ground BP and a lot of salt.
My Parents will sit at the same table to get this at a Sunday brunch.
It's so good, and on Palio, Atkins, Keto diets this 100% on program.
The mixer pays for its self after one use.
https://www.amazon.com/Proctor-Silex-59738A-Proctor-Silex-Blender/dp/B00TJTASYG/ref=sr_1_9?ie=UTF8&qid=1510707055&sr=8-9&keywords=immersion+blender