Clean your mixer easily


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.
9,409 5/5 (44 reviews)
Grade this page:
Keywords for this post:MixerCleaningTipTrickQuickSoapWashing
Last modified on: June 26th 2024
For this post: Comment Follow Ask me a question Send to a friend
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.

mixer a nettoyer


To clean it, you can usually dismantle it and wash the various parts in a dishwasher.

mixer démonté


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.

mixer et eau savonneuse


Drain the soapy water, rinse and your mixer is ready for use again.

mixer tout propre


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
Cut twice as fast
Cut twice as fast
When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21th 20261,839
The other use for bowl scraper
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9th 20261,694
The strange foam of potatoes in milk
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26th 20262,118
A little leftover butter
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16th 20261,9885
A tablet holder
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 20262,4905
Other pages you may also like
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
June 16th 202159 K4.8
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
September 15th 202213 K
The long fermentation of bread
The long fermentation of bread
I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .
April 13th 202311 K4.9
The painter, the restaurant owners and the opera singer
The painter, the restaurant owners and the opera singer
You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
September 25th 201222 K4.4
How to avoid lumps
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...
October 9th 202025 K4.8
Post a comment or question
Posted by
I am not a leaving thing
Follow this page

Receive an e-mail as soon as this page is modified or receives a new comment.

I am not a leaving thing
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.

Back to top of page