I've just bought a Bamix at an irresistable price as the blades and packanging were missing and
I would reallty appreciate any input as to which blades to buy.
Other than the standard 'C' blade - has anyone had experience with, and would you recommend, the following blades as described on the Bamix website) ?
A" Blade - Beats egg white, cream, soufflés and frappés. People who are conscious of their diet can even make a diet cream by whipping skimmed milk. Blends sauces (béchamel, hollandaise). Homogenises shakes and desserts, zabaglione or tiramisu. Emulsifies sauces. For everything that should be light and fluffy.
B" Blade - Stirs and creams pancakes, omelettes and batter mixtures. Purees mashed potato in no time at all. Makes puddings creamy. Emulsifies salad dressings – and even cosmetic creams. You whisk your mayonnaise in seconds (and it is natural, without additives or preservatives!). You can mix your cocktail drinks better than a bartender. For all mixtures with a thick or cream consistency.
"M" Blade - Chops and minces small quantities of raw and cooked meat, raw or cooked fish. Perfect for vegetables with coarse fibres.
The C Blade is a no-brainer as that was my primary reason for a stick blender - to puree soups, but if I'll get more use from it with the other blades I'll fork out the extra $$. ( I wonder if the B blade will make the potatoes gluggy, for example.)
Thanks for your help - all input will be greatly appreciated
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