12
I picked a $35 immersion blender over a full food processor for a small batch of romesco sauce.
The blender gave me more control over the texture, and I didn't have to clean a bunch of extra parts, so what's your go-to tool for sauces that need a bit of chunk left in them?
3 comments
Log in to join the discussion
Log In3 Comments
betty_park628d ago
Oh, give me a potato masher every time. I use it for everything from chunky pasta sauces to smashing up avocados for guac. You get way more feel for the texture than a blender or food processor, and you can stop the second it looks right without pulsing and checking five times. Plus it doubles as a weapon if someone comes for your romesco.
10
scott.charlie1mo ago
Funny how often the simpler tool does the job better, like choosing a sharp knife over a fancy gadget for most kitchen tasks.
6