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.
9,431 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
Congratulate the chef
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7th 2026540 25
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 20261,9505
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 20261,7793
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 20262,1825
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 20262,0875
Other pages you may also like
The power of sayings and beliefs in the kitchen
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
February 6th 201153 K4.4
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16th 202140 K4.5
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
October 23th 202110 K5
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
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201367 K4.5
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