Video summary

Stop Using Your Blender Wrong! 15 Genius Hacks You’ll Wish You Knew Earlier!

Main summary

Key takeaways

Cooking

Video and presenter

  • Title: “Stop Using Your Blender Wrong! 15 Genius Hacks You’ll Wish You Knew Earlier!”
  • Presenter: Alex

Ingredients (as given)

  • Blender deodorizer: equal parts water and vinegar + a squeeze of lemon juice.
  • Scrambled eggs: eggs (quantity not specified) — crack into blender and blend a few seconds.
  • Short‑crust cookie dough:
    • 250 g flour
    • 2 tbsp sugar
    • 1/2 tsp salt
    • 80 g butter
    • 1 egg
  • Breadcrumbs: bread (amount as needed).
  • Potato pancakes:
    • ~1 cup potato (raw or prepped)
    • 1/2 onion
    • 1 tbsp flour
    • 1/2 tsp salt
    • pepper to taste
    • 30 ml milk
    • 30 g melted butter
    • 1 egg
    • oil for frying
  • Boiled‑egg sauce (mayonnaise‑like):
    • leftover boiled eggs (quantity not specified)
    • 1 tsp salt
    • water to thin
    • splash of vinegar
    • olive oil
  • Stick‑blender grinder items: peppercorns, coffee beans, nuts (quantities to taste).
  • Sharpener: scrap aluminum foil (scrunched into small balls).
  • Shredded cheese: block of cheese (quantity to taste).
  • Strawberry hazelnut spread (Nutella‑style):
    • 200 g roasted hazelnuts
    • 70 g strawberries
    • 50 g sugar
  • Quick strawberry ice cream:
    • 300 g frozen strawberries
    • 150 g yogurt
    • 2 tbsp honey
    • grated chocolate to garnish (optional)

Equipment & preparation notes

  • Countertop blender (regular) and immersion/stick blender.
  • Blender jar/cup, plus a separate jar for stick‑blender cleaning/grinding.
  • Oven (for toasting bread when making breadcrumbs).
  • Frying pan and oil for potato pancakes.
  • Plastic wrap (to seal stick‑blender cup for grinding).
  • Preheat pan to hot before frying pancakes; use low heat for scrambled eggs.
  • If making nut butter/spreads in the blender, expect heat buildup — take breaks.

Step‑by‑step methods and technique cues

  1. Reset a smelly blender (e.g., garlic smell)

    • Add equal parts water and vinegar plus a squeeze of lemon juice to the blender.
    • Mix briefly and blend for a few seconds. Rinse.

  2. Blender scrambled eggs

    • Crack eggs into the blender.
    • Blend for a few seconds to incorporate air.
    • Cook as usual over low heat for lighter, fluffier eggs with smaller curds.

  3. Short‑crust cookie dough in blender

    • Add 250 g flour, 2 tbsp sugar, 1/2 tsp salt, 80 g butter, and 1 egg to the blender.
    • Blend just until the mixture resembles damp sand/buttery crumbs that hold when pressed.
    • Use immediately for cookies.

  4. Breadcrumbs — two textures

    • Big crunchy crumbs: blend fresh bread first, then toast in the oven to crisp.
    • Fine even crumbs: toast bread fully first, then blend to a fine consistency.

  5. Potato pancakes (blender method)

    • Add ~1 cup potato, 1/2 onion, 1 tbsp flour, 1/2 tsp salt, pepper, 30 ml milk, 30 g melted butter, and 1 egg to the blender.
    • Blend smooth (seconds).
    • Pour mixture into a hot pan with a bit of oil and fry both sides until golden, about 2–3 minutes per side.

  6. Boiled‑egg creamy sauce (mayolike)

    • Put leftover boiled eggs into a jar with 1 tsp salt.
    • Add water to thin, a splash of vinegar, and olive oil.
    • Blend until smooth — a tangy, creamy sauce for roasted potatoes or fries.

  7. Stick‑blender grind (pepper, coffee, nuts)

    • Turn blade facing up and pour ingredients into the small space around the blade.
    • Cover jar top tightly with plastic wrap to contain contents.
    • Hold steady and blend a few seconds until ground.

  8. Clean stick blender quickly

    • Fill a jar with water, dip the stick blender, run for a few seconds to loosen debris, then rinse.

  9. Sharpen dull blades (quick fix)

    • Scrunch a strip of aluminum foil into small balls, drop into blender cup, and pulse for a few seconds.
    • This can restore cutting ability enough to process items like chicken (claim from video).

  10. Shred cheese in blender - Toss chunks of cheese into the blender and pulse/blend for a few seconds to produce light, fluffy crumbles suitable for pasta/casseroles. Store in fridge as needed.

  11. Strawberry hazelnut spread (Nutella style) - Blend 200 g roasted hazelnuts until smooth (about 10–15 minutes total; take breaks for cooling). - Add 70 g strawberries and 50 g sugar; blend until combined.

  12. Quick strawberry ice cream - Blend 300 g frozen strawberries, 150 g yogurt, and 2 tbsp honey until smooth and creamy. - Scoop into a bowl and optionally sprinkle with grated chocolate.

Chef tips, common mistakes, and troubleshooting

  • Reset blender odor with water + vinegar + lemon.
  • Use the blender to aerate eggs for a lighter scramble; cook over low heat.
  • Blend cookie dough only until it reaches a damp‑sand texture — don’t overwork.
  • Choose breadcrumb method based on desired texture: blend‑then‑toast for big crumbs, toast‑then‑blend for fine crumbs.
  • Don’t blend mashed potatoes — blending turns fluffy mash into a gummy, glue‑like texture; mash by hand instead.
  • Use pulse mode and short bursts to control texture, avoid overheating, and keep nuts from turning into butter unintentionally.
  • If ingredients stick to the jar walls (e.g., onion), add 1–2 tbsp water so they drop to the blades and blend evenly.
  • Nut butter/hazelnut spread: the blender gets hot; blend in short bursts and allow rests.
  • For stick‑blender grinding, seal with plastic wrap to prevent scattering and hold steady.
  • Cleaning: run the immersion blender in water to avoid scrubbing and keep fingers away from blades.
  • Blade sharpening with foil can restore cutting ability without disassembly.

Safety reminder (from tips): keep fingers away from blades when cleaning or handling blender parts.

Plating & serving suggestions

  • Scrambled eggs: serve on toast.
  • Boiled‑egg sauce: use with roasted potatoes or fries.
  • Shredded cheese: use on pasta, casseroles, or as a topping; store in fridge.
  • Strawberry ice cream: serve scooped in a bowl with grated chocolate.
  • Potato pancakes: serve hot and golden on both sides.

Variations (concise)

  • Breadcrumbs: blend‑then‑toast (big crumbs) vs toast‑then‑blend (fine crumbs).
  • Nut spread: plain hazelnut butter if skipping strawberries/sugar; adjust sweetness to taste.
  • Cheese shredding: use for multiple dishes (pasta, casserole, toppings).

Presenter / source

  • Tips presented by Alex (video: “Stop Using Your Blender Wrong! 15 Genius Hacks You’ll Wish You Knew Earlier!”). No other external sources referenced in the subtitles.

Original video