This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use.
And yet, with a simple trick, it can be done very quickly. See how here.
And yet, with a simple trick, it can be done very quickly. See how here.
8,820 5/5 (44 reviews)
Keywords for this post:MixerCleaningTipTrickQuickSoapWashingLast modified on: June 26th 2024
Clean your mixer easily
After use, the mixer bowl still contains a little of the preparation it has just blended, in this case strawberry coulis.
To clean it, you can usually dismantle it and wash the various parts in a dishwasher.
But there's a quicker and easier way: pour half its volume of hot water and a drop of washing-up liquid into your blender.
Turn on the blender and increase the speed until the soapy water reaches the highest level, then leave for a few seconds.
Drain the soapy water, rinse and your mixer is ready for use again.
To sum up: there's no need to systematically dismantle and wash your blender after use. Just give it a whirl with a little hot water and a drop of washing-up liquid.
To clean it, you can usually dismantle it and wash the various parts in a dishwasher.
But there's a quicker and easier way: pour half its volume of hot water and a drop of washing-up liquid into your blender.
Turn on the blender and increase the speed until the soapy water reaches the highest level, then leave for a few seconds.
Drain the soapy water, rinse and your mixer is ready for use again.
To sum up: there's no need to systematically dismantle and wash your blender after use. Just give it a whirl with a little hot water and a drop of washing-up liquid.
Lasts posts
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20267755
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20269805
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,0405
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,9815
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,802
Other pages you may also like
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .January 17th 202313 K4.8
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .November 6th 2012112 K 14.0
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...May 2nd 2017113 K4.5
Using stretch food film effectively
Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...May 12th 201824 K 14.9
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.May 23th 201937 K4.1
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.