Julie Bove wrote:
> "notbob" > wrote in message
> ...
>> On 2011-08-29, Kalmia > wrote:
>>> Anyone own one? Is there really a difference, or is this just a
>>> marketing ploy?
>> Despite what all the ppl here have been replying, there definetly IS a
>> difference. Sure, they look the same and do essentially the same
>> chore, blend to a puree, but the similarity stops there.
>>
>> Smoothie machines typically sport 3-4 HP motors and larger vessels.
>> Cheapo home blenders barely weigh in with a half a horsepower motor.
>> You can pick up a cheapie for $30-60. A good 3 HP smoothie machine
>> will run you $400 and up. A business will use commercial grade
>> machines. Better construction, better bearings, seals, swithes,
>> higher price, etc, for continuous repetitious use. BTW, Jamba Juice
>> and Baskin-Robbins use commercial Vitamixes. The cheapest model
>> Vitamix makes is a non-commercial grade home machine at $380.
>>
>> Can you make a small basic smoothie with a cheapo machine. Probably.
>> But, there will probably be ice chunks, the motor will bog on fibrous
>> fruits like mango, etc, and I wouldn't take any bets on the cheapo
>> machine's lifespan. In short, no. Definitely not the same machines.
>> Not by a long shot.
>
> I make smoothies in the Magic Bullet. No ice. I use frozen berries.
>
>


I have both a Kitchenaid blender and an old Vitamix. I usually use
the Kitchenaid because it handles ice better -- but only if I add the
ice first and pulverize it before adding any liquid. I usually end up
with chucks of frozen fruit if I use unsweetened frozen strawberries
or peaches or anything else hard and icy like that, or if I leave the
frozen papaya or mango chunks too big. I haven't played with the
Vitamix much yet now that I made a tamper stick for it. That may make
a big difference.

The Kitchenaid would be a much better blender if they didn't put that
stupid "soft start" electronic motor control on it. I want to start
the blender under full power, and this thing slowly accelerates even
when you use "Pulse" mode on high speed. I guess they don't want to
bruise the food you're trying to blend by smacking it too hard with
the blades.

I just realized I forget to get a couple of tangerines yesterday. I
wanted to try Vitamixing them peels and all to see what I get
(tangerine peels are not nearly as bitter as orange peels)

The Vitamix is good for making "almond milk". I soak about 3/4 cup of
raw almonds overnight and drain them. Dump them in the Vitamix (or
other heavy duty blender) with a little water and grind them up. Add
about 2 or 3 cups of water and a few ice cubes and liquefy for a full
minute. (the ice is to keep it from getting warm) Strain into a
quart Tupperware container, dump the solids back in the blender with a
cup of water and blend them again. Strain that into the first
runnings, and there will be very little solids left, which you can
throw away without feeling bad. I use a medium wire mesh kitchen
strainer and I stir so it doesn't clog up, so the resulting "milk" is
a little gritty. I'm OK with that. You could strain it again with a
fine mesh bag and get all the grit out.

If you substitute cashews for the almonds it's supposed to be a lot
smoother. If you use soybeans, you need to use hot water instead of
cold, and I think the soymilk may still needs to be cooked to
deactivate enzymes or lectins or something.

-Bob