How to pick a powerful blender

How to pick a powerful blender

A blender is the kind of assistant that can provide you with fruit and vegetable smoothies, cream soups, sorbets, mousses, minced meat, whipped cream, ground coffee and crushed ice. In this material we will tell you how to choose one of these blenders for your home and which device is best for you – stationary or immersion.

Which blender is best for you, submersible or stationary?

Blender for you

In fact, the best blender is the one that best suits your needs. Let’s look at each type one at a time.

  • Submersible blenders consist of a plastic or metal “handle” with an internal motor and a rotating nozzle (there can be several). It grinds, mixes and churns the immersion blender in any container (yours or the one supplied with the device). Advantages: compactness, mobility, the ability to process small portions, the ability to independently change the position of the knife (as opposed to stationary models), versatility through the presence of nozzles for different purposes. It turns out that one immersion blender can replace a kitchen combine, coffee grinder, meat grinder, mixer, mashed potato shaker, etc., which can be used as a blender. Minuses: the immersion blender needs to be held (however, it’s not that difficult because the device works quickly); if handled carelessly, the contents of the container may splash. Who should choose an immersion blender: those who prepare cocktails/soups most often made from soft vegetables/fruits/berries, those who often need to prepare small portions (for example, fresh baby food for the child), owners of small kitchens.
  • Stationary blenders consist of a jug with a knife at the bottom and a base with a motor. Pros: the work of a blender almost does not require your participation; it is much more convenient to prepare soups and drinks for several people at once, and then immediately pour them over glasses. A stationary blender is cheaper than a submersible one, it is easier to take care of it, as most models have a self-cleaning function. Minuses: its main disadvantage – the inability to prepare small portions (most often the volume of the product should be more than 250 ml). In comparison with the immersion blender, the stationary device is more cumbersome. Who should choose a stationary blender: those who often make cocktails and smoothies, and in large quantities. For athletes, vegetarians and people who follow a healthy lifestyle, this device is simply indispensable.

How to choose an immersion blender for home

Blender for home

Step 1 Power

Power is the first important criterion for selecting an immersion blender. It can be 140-1200 W. The more powerful the blender, the faster it works, the less chance it has of overheating and the harder products it is able to process.

  • To be able to handle most tasks, a submersible blender must have at least 450W of power.
  • If you want to use the blender to break ice or process complex products (e.g. meat or carrots), you should purchase a 600-800 Watt device.

Step 2: Speeds and modes

The immersion blender can have from 1 to 30 speeds. The more of these speeds, the more precise you can adjust the blade speed depending on the hardness of the product, your target or the height of the container (in low bowls, to avoid splashing, you should blend the food at a low speed).

  • After all, the higher the speed, the more thoroughly and faster the blender shreds, mixes and churns. But at low speeds, the blender works better with hard and viscous products.

So, if, for example, you want to prepare the most delicate pate, then cooked meat should be processed first at low speed, and then at the highest.

  • In fact, blenders with a large set of speed modes are needed, perhaps, only for real cooks, who cook according to complex recipes. For the majority of users 5-8 speeds will be quite enough. To perform the simplest tasks, a blender with two speeds will also be suitable.

In addition to a set of speeds, submersible blenders can have additional modes. Thus, almost all blenders have a turbo mode – maximum speed mode, which is useful to turn on at the end of the work to achieve a particularly uniform and delicate consistency of the dish. Some blenders have an “ice pick” and “pulse mode” mode. An ice pick is needed, actually, for ice pick and cocktail preparation, as well as for processing of hard products, such as frozen fruits or nuts.

  • Pulse mode is also necessary for the treatment of particularly hard products (including the same ice). But with it, the blender works with short pauses and only when the button is held down, so the motor does not overheat. The speed in impulse mode can be adjusted by pressing the button, which is very convenient.

One more thing: the blender speed can be switched smoothly or in steps. The first option is slightly more convenient.

Step 3: Nozzles and accessories

Blender Nozzles and Accessories

Most immersion blenders have three basic nozzles: a blender nozzle for grinding and mixing, a whisk whisk and a shredder in a bowl. Other blender attachments are a big advantage, as they make the device more functional. Let’s take a closer look at each nozzle type.

  • Blender nozzle. It crushes and mixes and handles most tasks: making cream soups, smoothies, cocktails, etc. It has a knife at the end and a closing dome, which is designed to minimize spattering. Most often, the knife of the main nozzle can not be changed, but sometimes there are also models with removable knives for different purposes.
  • Whisk for beating. A whisk is needed for whipping cream, eggs, cream, mayonnaise, butter, kneading dough, and so on. A blender whisk, like a mixer, can be drop-shaped (for liquid masses) or spiral-shaped (for thick masses). Most often, a blender has a single corolla, but some models may have two mini corolla.
  • Bowl-shredder. It is a bowl with a blade foot installed in the center, which is activated by connecting a handle in the lid of the bowl. The bowl can have one universal shredder knife or several replaceable ones. For example, a disc for cutting any soft food into slices, a potato grater (pictured) or an ice pick. The volume of the shredder bowl can be from 0.35 to 2.2 liters.
  • Grinder. Looks like a small bowl with a knife at the bottom. It is convenient to grind hard products in small amounts, such as black peas, coffee beans, garlic, sugar, etc. in a convenient way. The volume of the mill can be only 0.05 – 0.7 l.
  • Vacuum pump. Pumps air out of special vacuum containers (supplied as a set or purchased separately), so that the products are stored in them several times longer.
  • Nozzle for mashed potatoes. It has a plastic knife, not a metal knife, which does not whisk but rubs the potatoes at low speed, thus easily turning them into a delicate and uniform mashed potato. This is a very useful addition to the blender, because its main nozzle turns potatoes into a low-edible glue.

Step 4: Body and nozzle material

The body of both handles and main blender nozzle can be made of plastic or metal.

  • It is desirable that the nozzle is made of metal, so you can immerse the blender even in a pot with boiling soup. Plastic can only process moderately hot and warm products, in addition, it can break when falling and wear out over time.
  • But the material of the handle body may well be plastic. Here you should focus only on your taste, and, say, the interior of the kitchen. The main thing is that the pen has rubberized inserts, so that you can hold it firmly while the blender is working.

Step 5: Wire/battery

Most often blenders have ordinary power supply cords up to 1.5 m long. But if you want to be able to process food freely moving around the house, say, to look after your child along the way, it is worth choosing a wireless immersion blender. However, due to the battery, the immersion blender weighs more than usual, its battery life is not too long (20-30 minutes), and its power is less.

Further we suggest you to read the following video with a review of the immersion blender by Bosch and tips for choosing the device from the user.

How to choose a stationary blender (shaker)

Choose a blender

Step 1. Power. The first thing you should pay attention to when choosing a stationary blender is power. Most stationary blenders have a power of 500-900 W, but some home models have a power of 1200-1350 w.

  • The higher the motor power, the better the blender is. At the same time, it is noisier and more expensive.

Powerful models from 750 to 900 W are able to handle nuts, frozen fruit/berries, ice, smoothies and creams of thick consistency well, for a long time and often. Models with more than 1000 watts are needed for whipping dough. If you most often do not cook frozen soft fruits and vegetables, you should not overpay for high power, and a blender 600 W will cope with most tasks.

Step 2: Knives. Knives are the most important part of a blender after a motor. In a stationary device there can be 1 or 2 knives (with crossed blades).

  • The more blades at the knife, the faster the blender will grind the products.

Knives come in many different shapes, but in general they can be divided into curved and straight blades.

  • Curved knives grind and mix products more thoroughly and evenly than straight knives.

It is desirable that the knives are large, made of high quality and strong stainless steel.

Blender

Step 3: The volume of the jug. The size of the jug shows how much maximum volume of food you can cook at a time. Depending on your needs, you can choose an appliance with a capacity from 1 to 2 liters. Keep in mind that the useful volume of the jug is 200-300 ml less than the indicated total volume.

  • Blender with a large jug of 1.5-2 liters allows you to make mashed soups and cocktails for several people at once.
  • Blender with 1-liter jug is suitable for making cocktails for two or three people and baby food.
  • Some manufacturers also specify the minimum weight that a blender can shred (usually 250 g/ml). If you load less weight/volume products into a bowl, the device will simply not be able to grind them, but will only soil the bowl.

Step 4: Base with motor unit. When choosing a stationary blender, pay attention to the width and weight of its base. The bigger and weigher it is, the more stable the device will be in operation. This is especially necessary when working at high speeds or processing solid products.

  • Rubber feet or pads are also necessary for the stability of the base. Let them be very small, the main thing is to have them.
  • It is good if the base will have a cord storage compartment.

Step 5. Materials. Now you need to define the material of the device, as a jug, and the base.

  • The jug can be glass, plastic, metal or made of composite material. Plastic is good in that it is lightweight, easy to handle, cheapens the cost of the device, but has the property to scratch and it can not handle hot products (if it is not a special thermoplastic). The glass jug is heavier and therefore less easy to handle, in addition, it can be broken. But it looks more beautiful, does not scratch, and most importantly – allows the processing of hot products. The metal bowl is good for everyone, but it is opaque and very expensive. An ideal jug can be called a pitcher made of composite material. It is lightweight, comfortable, durable, heat-resistant, the only disadvantage is its high price. Whatever capacity you choose to use, make sure it is dishwasher safe.
  • The base of the stationary blender can be made of plastic or stainless steel. Plastic models are cheaper and lighter in weight, but less impact-resistant. Stainless steel appliances are more expensive, stronger, weigher and therefore more resistant. However, you cannot say that the base case material gives any special advantages to the device, so choose according to your budget and taste. Let’s add only that on the black plastic and polished steel fingerprints, dirt stains, as well as scratches are more visible.

Step 6: Speeds. Knife rotation speed is another criterion for choosing a stationary blender. Modern models can have from 1 to 20 speed modes. Some devices have up to 30 speeds. Why does a blender need so many different speed modes? The fact is that the higher the speed of the blender, the faster and more thoroughly the blender crushes the product, but this is not always necessary. So, for example, if you need to grind something to the state of homogeneous mashed potato, you should process the product at the highest speed. If it is necessary to get not large chopped pieces, it is better to start the device at a low speed. Thus, the more speed programs the device has, the more kinds of products it can process.

  • However, an ordinary blender with 4-6 speeds can successfully handle most tasks.

In addition to speed modes, the stationary blender can have turbo mode and pulse mode.

  • Turbo mode is the mode that crushes food at the highest speed. It is better to turn it on at the very end of processing to achieve a homogeneous and delicate consistency.
  • Pulse mode has almost all models, and some have only it. The peculiarity of pulse mode is that the knives rotate quickly and intensively, but with short pauses and only when the button is held down. Despite the speed and power of the motor during processing, say, the same ice, it does not overheat.

Step 7: Control panel. The control panel is not the most important part of the device, but you should pay attention to it too. A blender with touch buttons is easier to keep clean, but it will cost more. On the other hand, mechanical control is more convenient (especially in gear change) and for many people it is more usual.

Step 8: Additional bonuses. The pleasant bonuses of the blender include the presence of: a spout or faucet for direct product pouring from the jug (pictured), the system of overheating shutdown, self-cleaning system.

How to choose the most durable electric grillHow to choose the most durable electric grill

How to choose the most durable electric grill

Many barbecue lovers dream about dishes cooked on the grill at home. Where a fire cannot be started, an electric appliance can be used to cook your favorite steaks and vegetables on the grill. Such a grill, like Weber, should not be very heavy, it should not create much smoke, cook any meal and be well cleaned.

Different types of electric grills

Electric grill

Depending on the type of construction and technical elements used, different types of kitchen electric grills are distinguished:

Stationary and portable – characterized by size and transportability, stationary models are most often more powerful and offer increased functionality. The capacity of the portable models has to be reduced in order to reduce weight and dimensions. Contact and non-contact. The former look like a press, where the product is placed on the bottom and the top part is pressed. Both parts are heated, which causes the cooking process. The second are equipped with an IR-emitter, in such a device has no lid, the product is prepared by the rays. Open type – devices with infrared radiation without a lid. Closed – contact models with a lid that covers the product, similar to cooking in the oven or oven, but on the surface of the product are characteristic strips. Universal – a combination of both designs, it expands the functionality. Aerogrill – a glass chamber, inside which the hot air flows are generated. Cooking is very fast and the dish turns out to be juicy and useful.

Characteristics of the electric grill

Electric grill

The electric grill is a compact household appliance, which is convenient to use instead of the kitchen stove, microwave and classic barbecue at home or in the countryside. It processes food at high temperature with the help of infrared heating. The appliance performs such functions as frying, stewing and baking.

The advantage of this grill is that it allows you to fry without oil and removes excess fat during cooking. The food is extremely tasty and at the same time more useful than when frying in a standard frying pan and stove.

You can easily get a barbecue at any time of the year without waiting for the summer season, or make delicious and juicy steaks. Which electric grill to choose for steaks, vegetables and other products depends on the type of appliance.

How to choose an electric grill

Choose an electric grill

In order to choose the model of electric grill for home use, you should be guided by some important points:

Place of use (apartment, balcony, cottage / country house, garden). Purpose of purchase (permanent cooking or for picnics). Availability of additional functionality (automatic shutdown, cooking programs, temperature sensors, delayed start, heating of food).

Important parameters:

The following nuances should be taken into account for convenient and durable operation of the appliance:

  • non-stick coating (to prevent food from sticking to surfaces and to facilitate the care of the product);
  • size and storage method (whether the grill is positioned vertically);
  • heat-insulating handles;
  • closed model or cover (necessary to prevent intense odors and smoke);
  • removable tray for fat collection.

Secondary parameters: Thermoisolating handles; closed model or cover (necessary to prevent intense odors and smoke); removable fat tray:

Some manufacturers build in functions that are not necessary for the appliance, and the buyer simply overpays money for them. When buying a model of the grill, you need to be able to distinguish these parameters from the really useful ones.

On what features of the electric grill can be saved:

  • delayed start;
  • product weight, pressure, temperature sensors;
  • self-cleaning function;
  • wire removal function.

Useful tips for choosing the electric grill

Once you have decided on the type of grill, pay immediate attention to the working surface of the appliance:

  • a cast iron grille (inexpensive, heavy, durable);
  • metal with non-stick coating (strong, better cleaned, durable);
  • vitrified clay (fragile, but very well washed).

If you are looking for a budget electric grill for home, today the cheapest options are made in plastic cases. The device with the stainless steel case is more expensive.

Grille parameters

The area of the room in which your electric grill will stand, you should also take into account. In addition, make sure that the kitchen has good ventilation. The size of the device should be calculated based on the number of portions of one dish. For a large family, double-sided grills with a working surface area of 500 square centimeters are recommended. Variability of dishes: choose the grill that meets your culinary needs. Today, manufacturers offer multifunctional grills, where you can cook two dishes at once.

The additional functions of the electric grill in your home are not necessary for everyone, but they all make cooking more pleasant and convenient. Among these functions, you may like it:

  • removable work surfaces;
  • removable fat tray,
  • delayed start,
  • timers and cooking indicators,
  • holders with thermal insulation.

It is desirable to choose the electric grill with temperature regulator. In the recipe of dishes made on the grill, indicate the recommended cooking temperature. Fire safety for electric appliance is the most important quality, so pay attention to the appliances equipped with automatic disconnection and protection against overheating.

Grills with non-stick coating of the working part allow not only to fry dishes, but also to steam food. The power of the electric grill is one of the main indicators, because the speed of cooking depends on it. Thus, for fast cooking of meat, the power should be at least 2000 W. The power of the electric grill usually varies from 700 to 2500 W.

Grille

Models with low power consumption are less powerful and cook for longer. Since the electric grill is a powerful electric appliance, it is not recommended to leave it unattended for a long time. The power indicator will help you not to forget the appliance is switched on. The grill needs to be cleaned and washed after each fry, so choose a device that does not cause any problems in this regard.

The tray should be removable first. Corrugated work surfaces are of course worse cleaned than flat ones. Don’t forget that closed-type models generate less smoke than open grills. If you have poor ventilation in your kitchen, it is better to buy a closed electric grill.

The adjustable design of the grill is just a find. Some models not only have adjustable feet, but also the connections between the lower and upper worktops. In this case, eggplants and apples will ‘swallow’ your whole grill without any problems. Auto-heating or keeping the grill at the right temperature is a useful feature if you like to receive guests.

And from “theory” to practice: we present our grill rating based on expert recommendations, manufacturer specifications, and user feedback.

How to choose the best grill for your home

What to pay attention to first of all is the design of the grill. There is a grill:

  • Open grill;
  • Closed;
  • Combination type.

An open grill allows you to cook food like on a grill. The surface for frying food is above the heating element. You can use this grill at home only under the exhaust ventilation. The closed grill consists of two working plates, one of which covers the other and creates a press. It is convenient to fry almost any food on such a grill. They are evenly cooked on both sides, and the necessary pressure allows you to heat the panini, lavash rolls and steaks. The combination grill, as it is easy to guess, combines the advantages of open and closed type. For example, on the open part you can present eggs and tomatoes, and on the closed part – sausages, chicken fillet, chops.

Electrogrills can also be contact and non-contact. On contact food comes into contact with the heating element, in non-contact – no. Contactless grills are made in the form of kebabs. The food in them rotates on spindles. Usually this is how a kebab or a whole chicken is cooked. Because of the principle of structure, such grills either have little or no roasting, but they are large in size, so they are rarely used at home.

The working surface of the grill can be smooth, grooved or combined. The material on the grill surface can be metal, vitrified clay and other heat resistant materials.

The body of the product can be made of plastic or stainless steel. Stainless steel grills are better quality, but plastic is much cheaper.

Additional elements

Additional elements

The most common mistake when choosing a grill is that a person does not approach the choice of the kitchen device with due attention. The type of grill, the working surface, the body material – that’s not all. There are also additional elements without which it is impossible to imagine a good and functional grill.

An on/off sensor is a must-have element that shows you at which point the grill is sufficiently heated to put the product. Temperature regulator – this element allows you to set the temperature yourself.

This is necessary for those who want to make their cooking perfect. The absence of this element just simplifies the work: you turn on, cook and forget. The on/off button – allows you to keep the grill permanently plugged into the socket. Without this button the grill is switched on the moment you plug it into the socket. Removable tray – helps to cook healthy dishes without extra oil and grease.

Cooking without a pallet is much more difficult because some foods can be spilled over the edges of the grill. Adjusting the height of the legs and the lid is another indispensable element. Non-stick coating – without it, it is probably difficult to imagine devices for frying food. It is also necessary here, because it will allow cooking without oil. Overheating protection, which should automatically turn off the grill, is a necessary function for your own safety. The removable panel is very convenient for washing. Otherwise, you will need to gently wash the whole grill. But it should be noted that the grills with removable panels have high prices.

How To Store The Meat

steak

Meat can be safely stored for several weeks, months or even years. The most obvious way is to store the meat in the freezer. However, there are other ways of storing meat, and some of them have been used for more than 1000 years.

Freezer storage

  • Prepare the meat for freezing. To prevent a cold burn during freezing, the meat should be properly prepared and packaged before being placed in the freezer.
  • Meat and poultry can be frozen in packaging from the store, but make sure that it is tightly wound and that air does not enter the package. Use plastic bags or aluminum foil designed for use in the freezer (you will see a label on the package) to wrap the meat.
  • Use a vacuum packaging tool to completely remove air. Vacuum tools come in various types, models and price categories; you will need special bags (sold separately) for storing products.
  • Use airtight containers that are suitable for the freezer.
  • Use tight wraps such as aluminum foil, plastic bags, and freezer bags.
  • Before freezing, remove as many bones as possible, since they take up a lot of space and contribute to the development of a frost burn.
  • Put paper for the freezer between the slices of meat or burgers, so that later it is easier to separate them from each other.

Know how long you can safely store frozen meat. You cannot store meat forever in the freezer.

Beef
  • Raw meat (e.g. steaks or chops) can be safely stored in the freezer for 4-12 months.
  • Raw minced meat is safely stored for only 3-4 months.
  • Cooked meat can be stored for 2-3 months.
  • Sausages, ham, and frozen dinners can be stored for 1-2 months.
  • Poultry (cooked or raw) can be stored for 3 to 12 months.

Make sure the temperature maintained in the freezer is -18 degrees C or lower.

Be sure to label all containers and packages. You should know what is in your freezer and how much it is there.

The labels should indicate the type of meat (chicken breast, steak, minced meat and so on), whether it is raw or cooked, as well as the date of freezing.

To help you find products later, it’s best to divide them into groups. For example, separately lay chicken, beef, pork, etc.


First, consume older products so that they do not deteriorate and you do not have to throw them away.

Use an electric freezer to store meat. This is one of the easiest ways to preserve meat.

You can use the freezer of your refrigerator or a separate one.

Stand-alone freezers are much larger than the freezer section of a refrigerator.

Keep in mind that stand-alone freezers consume a lot of electricity, so your electricity bills will be larger if you use a refrigerator and a freezer at the same time. Electricity charges depend on the size and model of the freezer.

If you do not have an electric freezer, use a cooler. Coolers can be used anywhere since they are not powered by electricity.

You can use the cooler on a camping trip or during a power outage.

You need to fill the cooler with ice to keep it cold.

Place a piece of ice down the refrigerator/ cooler , put the meat on top and cover it with plenty of ice.

Make sure the meat is surrounded by ice for complete even freezing.

When using a cooler, you need to monitor the melting of the ice and regularly add new ice so that the meat does not thaw.

Learn how to defrost meat properly. Proper defrosting will help reduce the risk of food poisoning.

  • Defrost meat in the refrigerator. Plan ahead in advance, as it will take 24 hours to thaw a large piece of meat, such as a whole turkey carcass.
  • Defrost meat in cold water (in sealed packaging). Change the water every 30 minutes until the meat is completely thawed.
  • You can defrost meat in the microwave, but in this case you will need to cook it right away. In the microwave, the meat thaws unevenly and the cooking process of some of its sections may begin prematurely.
  • Before cooking, pay attention to frostbitten areas. The meat may discolor due to frostbite, which does not necessarily make it inedible. Cut off the frostbitten parts before cooking.
  • Be prudent. Do not eat meat or poultry if it looks or smells bad.

Salted meat storage

  • Sprinkle the meat with salt. This is another old way of storing meat.
  • Use salt with sodium nitrite.
  • Place the pieces of meat in an airtight container (or plastic bags) and completely cover the meat with salt. It will be correct to lay the meat in layers and sprinkle them with salt, so that all pieces are guaranteed to be covered with it.
  • Store containers (bags) in a cool place (at a temperature of 2-4 degrees C) for a month. Do not freeze.
  • Determine how long you can store meat in salt using this formula: 7 days for every 2.5 cm layer of salt. So, for example, 5.5 – 6 kg of ham 13 cm wide can be stored in salt for 35 days.
  • Meat in salt can be stored for 3-4 months in sealed packaging without refrigeration.
  • Before cooking, rinse off excess salt.

Meat drying (dehydration)

  • Cook the jerky yourself. This can be done at home with a stove and oven.
  • Cut the meat across into narrow 1×1 cm strips.
  • Boil pieces of meat for 3-5 minutes to get rid of bacteria.
  • Remove the meat from the water and dry it.
  • Bake meat in the oven at the lowest temperature for 8-12 hours.
  • You can use a dryer instead of an oven.
  • Properly dried meat will be slightly sticky, stiff or crusty.
  • In this form, meat can be stored for 1-2 months in an airtight container without being cooled.

Smoked meat. Smoking also gives the meat a flavor.

  • Sprinkle meat with salt before smoking to extend shelf life.
  • Place the meat in the smokehouse for 7 hours at a temperature of 62 degrees C or for 4 hours at a temperature of 69 degrees C. Do not set the temperature above 69 degrees, otherwise you will get hot smoking, not cold.
  • Some pieces of meat may be smoked longer. Just for example, it takes 22 hours for the brisket to fully smoke.
  • Use a meat thermometer to make sure the meat is at the right temperature. Poultry should reach a temperature of 74 degrees C, pork and minced meat – 71 degrees C, steaks, roasts and meatballs should be 63 degrees C.
  • Smokers operate on gas, electricity, coal or wood.
  • Add some firewood from cherry, walnut or oak tree to give the meat a flavor.
  • Smoked meat can be stored in airtight containers for 1-2 months.

Meat preservation

  • Use appropriate conservation tools. Make sure you have cans and glass jars for canning.
  • Use a household autoclave to be able to regulate pressure during the canning process.
  • Use high quality tin cans.
  • Hot steam under high pressure seals and sterilizes meat in cans.
  • Fill the autoclave with 2.5-5 cm water.
  • Start the preservation process when the pressure gauge reaches the desired level.
  • After the process is complete, remove the device from the fire and allow it to cool.
  • Do not open the autoclave until it has completely cooled and opens naturally. Forced cooling with running water can lead to spoilage and curvature of the lid.
  • Such meat can be stored up to a year in a cool, dry place.

Poultry preservation. Use either the hot or raw method.

  • Hot method. Boil, steam or bake the meat until not fully cooked. If necessary, add one teaspoon of salt per a liter jar. Fill the jar with chicken slices and hot broth, leaving 0.6 – 2.5 cm of space.
  • Raw method. If necessary, add 1 teaspoon of salt in a jar. Loosely fill the jars with raw pieces of meat, leaving 0.6 – 2.5 cm of space. Do not add fluid.
  • You can leave the bones or take them out. 
  • This method is also suitable for rabbit meat.
  • The larger the jar, the higher pressure you will need.
  • The process will take from 60 to 90 minutes, depending on the amount of meat.

Preserve minced meat. Use fresh chilled meat.

  • Form pies or balls out of minced meat. Fry until golden brown.
  • You can also fry minced meat without forming it into balls.
  • Strain the minced meat before canning to excess fat stack.
  • Fill the jar with minced meat.
  • Add boiling meat broth, tomato juice or water, leaving 2.5 cm of free space. Add 2 teaspoons of salt per liter jar if desired.
  • Conservation time will take from 75 to 90 minutes.

Preserve strips, slices or pieces of meat. 

  • First remove all the bones.
  • The hot method is best here.
  • Pre-process the meat by smoking, stewing or frying in a small amount of oil.
  • If necessary, add a teaspoon of salt in a liter jar.
  • Fill the jar with slices of meat and pour meat broth, water or tomato juice, leaving 2.5 cm of free space.
  • Conservation time will take from 75 to 90 minutes.

Remember the risk of poisoning in case of wrong storage.

How to Clean & Sanitise the Refrigerator

What is the best thing to clean the inside of a fridge with?

The best thing to clean the inside of a fridge is a bleach cleaner. If you are going to clean the inside of your refrigerator with something else, a bleach cleaner is probably better.

When you buy the bleach cleaner, make sure it says ‘dusting bleach’ or something similar. These are the bleach cleaners that work well in cleaning the inside of your refrigerator.

Here are a few more cleaning tips for cleaning your refrigerator

What are the best cleaning products to use on my refrigerator?

The best cleaning products to use on your refrigerator are a scrub brush and a microfiber towel. If you want to clean the inside of your refrigerator, you need to use an alcohol cleaner.
A little king or queen?
How do I clean my refrigerator?

There are a few things you can do to clean your refrigerator. If you have any more tips for cleaning your refrigerator, let us know in the comments.

How do you deep clean a refrigerator?

You don’t. Even with the best equipment, there will be a lot of dust. Most people don’t want to be the ones to deep clean their refrigerator. So how can you clean the refrigerator, even if you want to?

Here is an article that provides instructions for cleaning your refrigerator. It is a good start and you should follow the directions closely as the process could be messy.

What is the difference between deep cleaning and a major cleaning? A major cleaning is more detailed. It is a step that you have to do to remove dust and dirt from the refrigerator. Major cleaning will not remove the food. It will clean out all the debris and food items inside the refrigerator. Deep cleaning will remove the entire refrigerator.

How can I tell if my refrigerator is clean? Most people believe that a refrigerator needs to look like this. This is why you don’t want to clean your refrigerator like this.

Can you use bleach to clean a refrigerator?

A. Yes.

Q. How can I tell if a piece of equipment I am buying will work well? A. There are many factors that go into determining whether or not the equipment will work. These factors include the type of equipment, the manufacturer’s recommended use, the age and condition of the equipment, the manufacturer’s recommendations for cleaning, and the overall condition of the equipment.

Q. How do I properly clean a kitchen sink? A. When cleaning a kitchen sink, first remove any grease, food, and other debris from the sink. Be sure to use dish soap and a scrub brush and a few squirts of warm water. Then, clean the sink by using a sponge, rags, and a paper towel. When washing, rinse under cold water and vacuum with a clothesline. Rinse the soap and water off and hang the sponge and towels outside the kitchen door. Repeat this cleaning every few months.

How often should you clean your fridge?

When the temperature is around 3°C (37°F) and there is a significant accumulation of condensation, you should clean it every 2 weeks or at least once a month (more frequently if it’s a more humid day). However, if it has been raining in a week or two or if there is a sudden spike in humidity, then you might consider cleaning it every month.

Do you need to clean your freezer?

Yes, you definitely do.

In summer, your fridge will probably be a little warm and the freezer will probably be a little cold. If you have a refrigerator with a removable front door and you keep your food there during summer, it will get warm on the outside, too. If this happens in your fridge, then you should replace the fridge.
Can you use Clorox wipes to clean a refrigerator?

A: Yes, Clorox wipes are a good cleaning solution for a refrigerator and microwave. They are also a great solution for cleaning your oven, stovetop and even the stove in your microwave. I would recommend buying a Clorox wipes at your grocery store. This will get you started and make cleaning the appliances you use easily.

Q: Can you use Clorox wipes to clean your dishes? A: Yes, you can also use Clorox wipes to clean your dishes. They are great for cleaning dishes in your sink, sink lid, and microwave. I would recommend buying a Clorox wipe at your grocery store. This will get you started and make cleaning the dishes you use easily.

Q: Is it a good idea to put Clorox wipes on my clothing? A: No, this is a good idea to use Clorox wipes on your clothes. They are great for washing, drying, and protecting

What should I use to clean the inside of my fridge?

For the most part, a glass dish or a clean towel will work just fine. You can also use an immersion blender to quickly remove any grease or food debris that may be present in your fridge. Just be careful that you don’t burn yourself on your new immersion blender!

What should I do if my fridge isn’t working properly?

If your fridge has been in the cold for a long time or the seal around the lid of your fridge has been broken for a long time, you should be able to get it working again. If you’re not sure about any of this, contact your local kitchen supplier to get them to check it out. It’s much easier to get a replacement fridge if they know your freezer is dead.
How much does it cost to clean a refrigerator?

A good rule of thumb is about $10 per ton to clean, which means that a 40-ton refrigerator, for instance, would cost $500.

How long does it take to clean a refrigerator?

Typically, it’s an eight- to 12-hour process. To speed up the process, you can ask the service to pull your refrigerator out of storage and have it cleaned within 48 hours. In most instances, you should have no problems getting your refrigerator cleaned within two to three weeks.

What are the components that go into refrigerator cleaning?

There are a number of parts that go into refrigerator cleaning: ammonia and a chlorine dioxide cleaner called a demineralized. The ammonia will dissolve all the dirt, grease, food residue, and food particles in the refrigerator, while the chlorine dioxide will kill mold, bacteria, and other bugs that could be lurking in your fridge. A demineralized will remove

What to Cook for Breakfast with a Blender

A productive day begins with a delicious and nutritious breakfast! But are you tired of eating oatmeal and fried eggs? You can easily arrange a small revolution, replacing the usual porridge or scrambled eggs with delicious fruit and berry drinks. In addition, you probably want to cook it as quickly as possible in order to leave time for more pleasant and important things.

Are we right So it’s time to think about a blender! With it, you just need to prepare the ingredients, press the button and enjoy a wonderful breakfast. And the time saved can be spent on loved ones or your favorite hobby.

Muesli with Juice

Cereals and fruits one of the best combinations for breakfast! These products allow the body to get enough and get the necessary energy for a productive day. Complex carbohydrates and vitamins provide everything you need in order for you to do the planned things and feel great.

It’s simple: select your favorite muesli, add some nuts (hazelnuts, almonds, and walnuts are great). The best combination with cereals is given by citrus juices, orange and grapefruit the astringent taste of citrus perfectly sets off the delicate taste of cereals and saturates the dish with vitamins. If you wish, you can add several dried fruits, such as dried apricots or dates, to breakfast. It remains to mix all the ingredients in a blender and a healthy smoothie is ready!

Protein and Vitamin Mousse

Another option for a delicious and healthy breakfast. To prepare it, you will need 300 g of frozen berries (take a mix of raspberries, blackberries, and cherries, it will turn out even tastier), 200 g of tofu, 100 ml of J7 pomegranate juice, 2 tablespoons of honey and 2 teaspoons of flax seeds.

Press the blender button and recharge with the energy of a healthy and tasty breakfast!

Carrot Cake

We offer you a recipe for a delicious cake, which is perfect for a measured weekend morning.

Peel and chop 3 medium carrots. Grind it in a blender, adding 3 eggs, 2 cups of sugar, 1 cup of vegetable oil.

Slowly add 2 cups flour and knead the dough. When it is almost ready, add baking powder.

Emerald Smoothie

Take a ripe banana, two handfuls of fresh spinach, 250 ml J7 apple juice, some nuts and seeds and mix!

That’s all you need for a delicious vitamin smoothie.

Oatmeal and Banana Smoothie

Ingredients: 1 tbsp oatmeal; 2 tbsp. l water; 1 cup of milk or yogurt; 1 banana

Preparation: Pour oatmeal with water and let stand for several minutes. Send banana and oatmeal to a blender or food processor, pour milk. You can add a little sugar or honey and beat well. Pour into glasses and serve.

Cranberry and Oatmeal Smoothie

Ingredients: 1 tbsp oatmeal; 3 tbsp water; 1 banana a handful of cranberries; 1 tsp honey; 0.5 cups of milk or yogurt.

Preparation: Pour oatmeal with three tablespoons of water and let stand for several minutes. Place a banana, oatmeal, and cranberries in a blender or food processor. Pour in milk and beat well. Add honey to an almost finished drink and mix again. Pour into glasses and serve.

Banana Tangerine Smoothie

Ingredients: 1 banana; 1 juicy tangerine without stones and preferably without films; 0.5 cups of yogurt; honey; cinnamon to taste.

Preparation: Place banana in a blender or food processor, add mandarin slices and beat well. Pour milk or yogurt and whisk again. Add honey and cinnamon as desired, pour into glasses and serve.

Orange and Yogurt Drink.

This is the easiest recipe in our selection! You only need 200 ml of yogurt and 100 ml of any juice and a couple of orange slices. Mixed up? Done!