Video Overview | Vitamix Blending Capability With Chef David Ash

Rice flour and powdered sugar with Vitamix Benders


Hi. This is Chef David Ash, and we're going to show you a few different techniques that you can use with your Vitamix blender. Although some of the blenders in the Vitamix line primarily are used in blending applications, there's many different uses and techniques that you can use with the Vita-Prep. The first one we're going to show you today is fine grinding or milling. We're going to take some plain long-grain rice. So if you've got a customer that's gluten-free or they want a gluten-free option, simply place your long-grain rice into the Vita-Prep. We're going to go all the way up. We're going to turn it on and let it run for about one minute, tamping when necessary. And after about a minute, you're going to see that we're going to have beautiful fine rice flour. Notice when we were grinding we were using our tamper. We were not rocking the pitcher back and forth because we don't want to wear out the gears. So as you can see, in under a minute you've got rice flour.

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So now that we've turned rice into rice flour, we're going to turn plain old sugar into powdered sugar, simply by doing the exact same procedure. Sugar goes in. Make sure our machine's on high and hit start. So in under 30 seconds, you can turn sugar into powdered sugar. So you've seen how easy it is to turn rice into rice flour and sugar into powdered sugar. We're going to get into something a little bit more technical. For those of you who have had the pleasure of making Hollandaise from scratch know that you have to get your double broiler on the stove, which obviously takes time to get the water up. You have to start whisking your eggs and slowly pouring your clarified butter. Well, here all that we've done ahead of time is melted two sticks of butter. And if you look, coming in here, we've separated our eggs, our lemon juice, favorite hot sauce, and a little bit of salt and pepper. So all we're going to do to get this started is we're going to put our egg yolks, lemon juice, and hot sauce into the Vita-Prep for about 30 seconds on level five.

And then we're going to slowly start drizzling in the butter through the top to start our emulsification process. This is very important to make for sure that you allow the eggs to come up to temperature very slowly. If you were to turn this up to high speed, you'd better start pouring very quickly or, as you know and I know that I've done it before too, I've made scrambled eggs before I've had a chance to make a beautiful, fluffy Hollandaise. So we're going to let this slowly start to heat up, count down to about 30 seconds before you start adding your butter through the top. So now when we start adding our butter, we're going to increase our speed. That's the sound we want to hear right there. Add our salt and pepper. Perfect. Just about a minute and some change, you have beautiful Hollandaise that can be held at room temperature. You can hold it warm.

The next technique that we're going to share with you is we're going to infuse some simple syrup with some fresh mint. What we're going to do is use our aerating disk blade option from Vitamix. So the first thing we're going to do is put our sugar in, equal parts sugar, water. And then all we're going to do here is simply just drop in some fresh mint, turn the Vita-Prep up to high, hit start. So you can see without adding any heat whatsoever to the water, the sugar is completely dissolved. We're just simply going to strain off our mint. Look at the bottom, there's no sugar whatsoever. The last thing that we're going to show you, in some of the versatile ways that we've used our Vitamix, is we're going to do a puree but instead of just doing a regular pea puree, what we're going to make is a pea and bacon dip. So simply by using our Vita-Prep, we're going to back off our speed, to begin with. We're going to add our onions first. We're going to put our peas in, roasted garlic cloves, bacon, salt, pepper, and cumin. Start with some olive oil, and we're going to add water as necessary till we get our desired consistency.

So we're going to start and slowly ramp it up. So what you're left with is a beautiful lightning green smooth puree. So what we're going to do is bring over some tortilla chips, go ahead and put our puree straight into the bowl. And we're ready to serve. So as you can see, by using one machine you've applied many techniques, creating a variety of dishes. And again, we're not limited to just these preparations. You have puree. If you remember back, we simply took peas. You can use frozen. Make sure they're thawed and then put them straight into the blender, adding water or olive oil. Both work fantastic. Obviously, olive oil will get better flavor, water if you're watching the calorie count. And then when you're moving over to something like an emulsion, that Hollandaise has been sitting out for at least 25, 30 minutes. It's still together. It hasn't separated. And you can also use it to emulsify things like salad dressings. You can use it to make coulis. If you've roasted off peppers and you want to give it a beautiful, bright color, just go ahead and throw all that in there.

But always remember to reserve some liquid, because first of all, there's still a lot of flavor in your reserve liquids that you can also use to give you the desired consistency of your purees or your sauces. Looking over one of the first things that we did was turning sugar, regular, old granulated sugar into confectioners' sugar. And then the last thing that we did was we turned the regular, long-grained rice into rice flour. Again, it's a great gluten-free option. If something in a hurry or in a pinch, you need to bread something, feel free to put any kind of bean or grain inside of here to mill it down very fine. And last but not least, our infused syrup that we did using our aerating blade. I think the aerating blade has a lot of really neat applications when it comes to mixing and being able to juice. Remember that you can use these to juice fruits. Simply have them, put them in here. Use your tamper, not rocking the top, but using our tamper if cavitation ever happens or when the product sits on top and it's still going very quickly in the bottom. In order to break that air bubble or cavitation, simply use your tamper to move the product so that it begins blending and all of the ingredients are incorporated properly. So again, I'm Chef David Ash, and we really want to thank you for spending some time with us today.

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