The first two days with my new blender

Two days ago I got my Vitamix 5200 blender.  It’s a refurbished Vita-Mix 5200 blender, so the front actually reads “Creations”, but the front could just as well read, “I saved a good chunk of change by getting this refurbished”.  I was assured on the phone that it would be a 5200, regardless of what it was labeled as, and it seems to perform as a 5200 hundred should.

The first day I got this blender, I had to break out the most common use for my blender in Japan:  Banana Milk.

The recipe is simple, you freeze a banana in the freezer, and then blend your frozen banana with milk in a blender for an amazingly good drink.  (It’s basically a decadent banana flavored milkshake.)  The Vitamix passed this test with flying colors.  While there was no magically huge change in texture, it definitely blended this up quicker and easier than any blender I’d owned in the past, and still tasted delicious.

I also experimented with making green smoothies, which is basically any smoothy in which you’re blending up green leaves to make them easier to eat (hidden in the smoothy) and easier to digest.  I blended up some celery with frozen strawberries a banana and a bit of milk.


Yesterday I went shopping on the way home from work and picked up some fresh kale, mint, cilantro and spinach, as well as a tote bag of apples and some canned vegetables.  That gave me many of the ingredients that I needed for my experimenting today, but as far as yesterday’s blends went, used the rest of the large celery stalk on a similar green smoothy during lunch and in the evening I tried mixing the kale with an apple, frozen raspberries and lemon juice.  Again, they were both drinkable, but not great.  Then again, they weren’t a reason I bought the blender.

As for today, I’ve already done some really cool things with the blender that I’ll detail later today, but for now, I need to get in the shower and then out the door, as we’ve got things we need to do today.

My first Saturday with my blender – Part 1 (Scrambled Eggs)

Alright, I’ll admit that I was looking forward to my first Saturday with the blender maybe a bit more than is healthy.

On Friday I’d picked up a lot of fresh and canned greens and vegetables, and I had big plans for breakfast.

The first thing I made, which I find physically impressive, is scrambled eggs.  I say “physically impressive”, because the physics involved, the friction creating enough heat to cook the eggs, is not something that’s ever been possible with the blenders I’ve been able to use until now.  The basic idea is that if you put the eggs in the blender on high long enough, the heat generated by the friction of the movement in the blender is enough to cook the eggs.

Here’s the recipe I used:

Scrambled Eggs
Yield: 3

6 eggs
1/4 cup (60 ml) water
1/4 cup (60 ml) milk
salt and pepper to taste
nonstick cooking spray

1. Spray blades generously with nonstick cooking spray.
2. Place all ingredients into the Vitamix container in the order listed and secure lid.
3. Select Variable 1.
4. Turn machine on and quickly increase speed to Variable 10, then to High.
5. Blend for 8 minutes or until sound of the machine changes and egg will stick to sides of container. Eggs will have a custard like consistency. Serve immediately.

Now, I didn’t actually follow that verbatim.  I didn’t have nonstick cooking spray, so I dumped some of our cooking oil in the blender, turned it on low for a few seconds, and then held it upside down to pour the cooking oil back into the cup we keep used, but still usable, oil in.  I then used a paper towel to wipe any excess oil off the sides.

I also didn’t pay attention to the order I put the ingredients in.  I took hot water from our Japanese water boiler and threw that, salt, a pinch of pepper and the milk into the blender before adding the six eggs.  I don’t think the order really mattered.

I turned on the blender, and let it go on high for a while.  About four minutes in, foamy egg was escaping from the lid and the eggs weren’t showing any signs of having changed.  I put a clean washcloth over the lid, followed by a bowl that was the right size to add pressure to the lid and an acorn squash on top of that to hold some weight on the lid and keep the washcloth in place.  Sure enough, about six minutes into to blending, the sound changed, and all the egg inside the blender was cooked.

They were the fluffiest scrambled eggs I’ve ever had in my life.  As in, maybe they were too fluffy.  My wife wasn’t crazy about them, I didn’t mind them, but my two young kids both liked them and ate a lot more than expected.  That alone is reason enough for me to make them again in the future.

As for clean up, the oil probably helped a bit, but did take scrubbing around the blade with a sponge to clean the blender.