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.
4,194 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
Your oven in "proofer" mode
In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...September 27th 20243,1345
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.September 9th 20243,4755
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.August 27th 20243,9364
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.August 16th 20244,0124.4
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.August 11th 20244,0535
Other pages you may also like
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201814 K5
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.June 18th 20244,0325
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .February 7th 2017123 K 14.1
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 2017106 K4.5
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.January 23th 201928 K4.2
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.