Posts Tagged ‘ Vitamix 7500 ’

Frozen Summer Drink Recommendations

It’s finally summer here in upstate New York, which means my blenders are very happily being used to make a lot of frozen drinks and treats.  Here are my personal favorites and recommendations:

Banana Milk
Frozen Piña Colada
Grown-up Polar Cup

Matcha Milk Frappachino
Mocha Frappuccino

I’ve made all of those in June, most recently frozen piña coladas, but I didn’t grab a photo of that.  Instead, here’s a photo from a few days ago when I was using both my <a title="Vitamix 7500 arrived! Uploading an unboxing video as I type this." Vitamix and Blendtec to make both the Matcha Milk Frappachino and whipped cream at the same time.

Making Matcha Cream Frappachino in my Vitamix 7500 at the same time as making whipped cream in my Blendtec Designer Series.

Making Matcha Cream Frappuchino in my Vitamix 7500 at the same time as making whipped cream in my Blendtec Designer Series.  Complete overkill, but it was fun using both blenders at once.

Baby Kale, Peanut and Banana Green Smoothie (★★★☆☆)

We had friends over today for breakfast who stayed for lunch.  I told them to bring over whatever they wanted to blend up in the blender, and that breakfast would be green smoothies and waffles.   I was looking forward to mixing things in both the my new Blendtec Designer Series and my tried and true Vitamix Professional Series 300. (The Pro 300 is basically the same as a 7500, a good explanation of the different models is here.)

The first thing I made was whipped cream for the waffles.  Following that, I decided to make a green smoothie using baby kale, based on a recipe I received from a co-worker.  I am not a fan of kale, but I wanted to change that.  My coworker makes this green smoothie regularly in a Health Master her husband received as a gift using extra water and peanut butter and cinnamon powder instead of peanuts and cinnamon sticks, and leaving out the flax seeds.

I’ll go into more detail on how the two blenders matched up below, but here’s the recipe for anyone who’s interested:

Baby Kale, Peanut and Banana Green Smoothie (★★★☆☆)
The ingredients go well together, and the results is one of the most drinkable kale based green smoothies I have had.  I do not have a high degree of confidence in the ratios of the ingredients below, but the ingredients themselves work well together.

2 medium handfuls of baby kale
1 large banana
3-4 tablespoons of unsalted peanuts
cinnamon stick pieces (to taste)
2 tablespoons of flax seeds
ice and water (approximately 16oz, half ice, half water)

I used the smoothie button on the Blendtec, and used the tamper on speed 10 on the Vitamix Pro 300.  I started the Vitamix just after the Blendtec, turning it off just before the 40 second smoothie program ended.

The smoothie itself was a little better than I was expecting, but not as interesting to me as how the Blendtec would compare to the Vitamix.

I tried to make both sets of ingredients as equal as possible:

Getting ready to make Baby Kale, Peanut and Banana Green Smoothies in both blenders simultaneously

Getting ready to make Baby Kale, Peanut and Banana Green Smoothies in both blenders simultaneously

Adding ice to both blenders

Adding ice to both the Designer Series (left) and Professional Series 300 (right)

I broke out both the two “B” and two “V” cups that I made for blind taste testing the Banana Milk I made in my first side-by-side test of the two blenders, and served the green smoothie to my guests, and got two votes for the Vitamix with texture the only reason that either friend could articulate. I noticed that the Blendtec mix was slightly warmer, which is a trend I’m seeing, an issue that could be easily rectified in this recipe by using more ice and less water. Regardless, the difference between the blenders for this particular mix is small.

Making a Banana Milk in the Vitamix Pro 300 and Blendtec DesignerSeries side-by-side (with video)

Back when I bought my first Vitamix, a 5200, one of the very first things I made, and one of the reasons I bought it, was Banana Milk.  Basically, blend a frozen banana and milk.  Made correctly, it’s awesome.  Unfortunately, it will eventually (or quickly) break normal (weaker) blenders, and getting the entire banana blended so there are no chunks left takes time or a good blender.

Banana Milk is a pretty demanding test for any blender, so when I bought my 7500 back in 2012, I compared it to the 5200 by making a Banana Milk in both blenders simultaneously:  Making a Banana Milk in the Vitamix 7500 and Vitamix 5200 side-by-side (with video)

Not long after that video, unique circumstances lead me to get a Professional Series 300 and returning my 7500, though the two blenders are essentially identical.  That is the blender that I have been using regularly for a little over a year now.

Exactly one week ago I got a Blendtec Designer Series, and while I broke out my camera to document the physical differences (Physical Comparison: Vitamix Professional Series 300 vs. Blendtec Designer Series) between the two blenders, I was far more interested how their performance compares, and that’s what I set out to by making a Banana Milk in both the Pro 300 and Designer Series.

Last time, I subjected both blenders to an overly grueling test, as I did not include as much milk as I normally would, and did not use the tamper.  You can watch that video if you want to see how a Pro 300 or 7500 performs without a tamper, so I thought I would use a tamper this time to reflect how I normally make Banana Milks in the Vitamix.

While I documented the various run times of the pre-programmed cycles on the Blendtec, I hadn’t actually used them before this video, so I didn’t know exactly what to expect, but the Smoothie cycle seemed stronger and longer than the Milkshake, so that is what I decided I would use for the Blendtec.

As you’ll see in the video, in addition to preparing equal amount of milk and equal sized bananas that were frozen in my refrigerator over several hours, I took four kids cups from Moe’s and wrote B on the bottom of two and V on the bottom of the other two, the idea being that I would mix two glasses of the Banana Milk made by the Blendtec and two glasses made by the Vitamix and mix them all so that even I didn’t know which was which, and see if I could tell the difference between the two.  Watch the video to see how the actual mixing went:

The Blendtec pre-programmed blend was definitely not up to the task, and even on various manual settings, I could not find a good setting that effectively blended the banana.  As I noted in my physical comparison, the Blendtec has two large, dull blades, while the Vitamix sports four sharp blades.  It seems that the combination of the blades and blender container design make the Vitamix more effective at blending a large, thoroughly frozen banana with milk.  Another side effect of using the Blendtec that have noticed in my limited use is that the Blendtec seems to more effectively heat the mix it is blending than the Vitamix.  That could be great for soup, but it’s not great when I’m blending something frozen and the Blendtec already needs to significantly longer to blend.

So what were the results after the camera stopped rolling?

The Blendtec was warmer, still had large chunks of unblended banana, and lacked the whipped, rich, creamy consistency that makes Banana Milk such a treat.  The Vitamix wasn’t perfect, there was a very small chunk I missed, as I was trying to pour the Vitamix glasses a tad earlier than I normally would, in anticipation of the Blendtec being ready to pour at the end of it’s 40 second cycle (the Blendtec does count down it’s cycle in seconds on the LCD panel, which is a nice touch), but it turned out the Blendtec was nowhere near ready to pour.

Yes, it’s a disappointing result for the Blendtec, but it’s very likely the Blendtec Smoothie program is not the best way to make Banana Milk.  As with the issue that I had trying to use the Blendtec to make powdered parmesan cheese like I do with my Vitamix, it’s likely that part of the issue is my lack of familiarity with the Blendtec.   I’ll move on and try some of my other favorite recipes and I’m looking forward to hopefully finding some areas where the Blendtec shines.

Make your own almond flour with a Vitamix Blender

Almond flour is expensive, significantly more so than the same amount of almonds.  If you have a Vitamix blender, it’s significantly cheaper to buy raw almonds and turn them into almond flour with your Vitamix, and it’s incredibly easy to do.

Take raw almonds, blanched if you care about that light almond white color, and put in enough almonds to not cover any of the blades.  (If you put in a larger amount of almonds it becomes easier to accidentally make almond butter.)  I tend to blend about 30-40 grams at a time, but I’ve yet to make anything that needed more than 75 grams.  Turn the blender on high, and blend for 10 seconds or until the large chunks are gone.  Use a spatula or other tool to get all the almond flour off the walls and base so it can flow freely again, and blend for another 10 seconds, repeating a third time if needed.

You’ll end up with a much finer flour than you get with a food processor or coffee grinder, and you don’t need to bother with sifting.

It’s honestly that easy, and the weight of the almonds before going into the blender is almost identical (you won’t get every single piece of almond dust) to the weight of the almond flour you end up with, so you can weight your almonds before blending and not worry about making more or less almond flour than a recipe calls for.

Cinnamon Sticks, Granulated Sugar, Roasted Soybeans and Parmesan Cheese

I still need to share my wife’s corn soup recipe that makes using the blender, but I’d have to actually get the recipe from her before I can share it, so I thought I’d share a few uses I’ve had for my Vitamix lately aren’t full blown recipes:

Powdered Parmesan

Good, aged Parmesan (Parmigiano-Reggiano) cheese is one the most expensive ingredients that I keep stocked in our home.  Sam’s has reasonable prices on 24 month Parmesan, and it’s probably a pretty big part of why we keep our membership.  Back when my wife and I were dating in Japan, we went to a nice restaurant for dinner and were wowed by their amazingly simple, but delicious appetizer:  They served hot, fresh bread rolls, with first cold pressed extra virgin oil in a plate along with a bowl of powdered parmesan cheese.  You tear off a piece of bread, dip in into the plate of oil and then use the oil to grab some of the powdered parmesan.  It’s simple, but it’s amazing, and the Vitamix does a great job of turning Parmesan into a fine powder so we can recreate this at home.

Kinako Powder

Kinako powder, which is used in Japanese cooking, and which I especially like to have with fresh homemade toasted mochi, is basically just finally ground roasted soybeans.  Using the Vitamix to blend roasted soybeans is a great way to make homemade kinako powder.

Cinnamon and Sugar

It was apple picking season recently, and we went out and picked a lot of different apples from a local orchard.  Not knowing what to do with them all, I googled apple chips, thinking that was something we might be able to make at home, and I’m glad I did.  They were amazing, and I spent most of the next day making multiple trays at a time.

To make apple chips, heat your oven to 200F, and slice apples as thinly as you possibly can.  I broke out our meat slicer and used it to create translucent slices that worked very well.  Place the apple slices on parchment paper and sprinkle them with a dusting of cinnamon and sugar.  For the cinnamon and sugar, I threw several cinnamon sticks and a small amount of sugar into the Vitamix and turned it all into a fine powder.

Once you have your sheets filled with apples, lay the parchment paper on a tray in the oven and wait 30-45 minutes, then manually flip them over to the other side.  Do that again in another 30 minutes, and keep an eye on them to completely dry without burning.  I found that thin slices cooked faster than the two hours I saw quoted online in most recipes.

For the curious, here’s a photo of the first batch on parchment paper, followed by a photo of the chips in a bowl and my daughter picking one of the apples that turned into apple chips.

The first batch of apple chips, still on parchment paper

The first batch of apple chips, still on parchment paper

The first batch of apple chips in a bowl

The first batch of apple chips in a bowl

My daughter, picking an apple

My daughter picking an apple that we later turned into apple chips

Not much in the way of recipes in this post, but hopefully a few more fun ways to use a Vitamix that people might not have thought of.

Acorn Squash Soup (★★★★★)

This is my third autumn since we’ve moved to Upstate New York, and our local farms are selling locally grown acorn squash again, so it’s time to start making Acorn Squash Soup, which is my favorite soup to make with my Professional Series 300 Vitamix.  (Yes, it’s basically the same as a Vitamix 7500, a good explanation of the different models is here.)

Now, over the years, I my recipe has gradually evolved from the original version to what I make today, and I recognize that my current version is based on my personal preferences, but if you’re a fan of richer soups and acorn squash, I think you’ll really like this.

Acorn Squash Soup (★★★)
This recipe can easily be halved, and used to be half this size.  I’ve simply gotten in the habit of using an entire squash when making it. The Acorn Squash is the star of the soup, and tremendously aided by quality milk, so the difference between this soup made with sub-standard milk and below average acorn squash and this soup made with fresh, in-season acorn squash and local farm milk is a big one.

1 medium acorn squash
2 large bouillion cubes (2 cups of broth worth of bouillon cubes)
4 cups of whole milk
2 teaspoons of maple syrup
pinch of nutmeg (to taste)
cinnamon stick pieces (to taste)
pinch of extra virgin, first cold pressed olive oil
a sliver of fresh ginger
salt (to taste)
pepper (to taste)

The easy way to cook the squash is to slice it as cleanly in half as possible.  Clean out the seeds, which I like to roast separately, and put both halves in a pyrex tray large enough to hold them, putting just enough water in to prevent air from getting in/out of the squash.  Microwave the squash for approximately 10-15 minutes, depending on how large it is. (May need longer depending on the microwave)

While the squash is being microwaved, put the milk, cinnamon sticks, ginger, nutmeg, maple syrup, extra virgin olive oil and bouillon cubes in the blender, and blend on high for about a minute so that everything is very well blended before adding squash.  You can easily add more cinnamon, nutmeg and ginger as needed, but you can’t take it out, so err on the side of caution if you’re not sure how much to add.  Ginger and cinnamon both help bring out the flavor of acorn squash.  While I personally add a reasonable amount of cinnamon, I haven’t had anyone successfully identify the ginger before being told it’s in there.

Once the squash is done being cooked in the microwave, it should be reasonably easy to turn the squash over and scoop out the meat out, leaving only the skin behind.  If the squash is still tough, it needs to be cooked longer next time.  After putting all the squash meat into the blender, you’re dealing with a pretty full container.  Blend until well mixed and taste.  Add nutmeg, ginger and cinnamon to taste and blend.  Then add salt and pepper to taste and blend.  May need to be heated further in a pot before serving.

My wife and I both love the fluffy, whipped texture the blender gives it, and this newer recipe gives it more milk, more flavor and a slightly higher ratio of squash to liquid than the original recipe.  It may not be quite as light, but if you don’t mind a filling soup and like acorn squash, I think the changes are all for the better.

Fresh Peaches and Red Grapes Sorbet (★★★★☆)

My parents have been raving about the peaches and red grapes sorbet that they’ve been making repeatedly.  They bought a huge box of fresh peaches, and after making multiple batches, they strongly believe that the red grapes are better than both the honey sweetened and pineapple sweetened versions.

Hearing them rave about it as much as they have, I decided to try and make it for myself.

Fresh Peaches and Red Grapes Sorbet (★★★★☆)
Fantastic frozen dessert when peaches are in season so you can pick up naturally very sweet peaches at a reasonable price. Well suited for utility peaches. Serves approximately 4-8 people, depending on serving size.

10-12 frozen peaches (cut and pits removed)
A handful of red grapes

Freeze the peaches in advance. Then put the peaches and grapes in the blender. Blend on medium to high, using the tamper and adjusting the blender intensity to ensure everything is well mixed. Add ice and/or water to dilute the mix to the desired strength and consistency. Add more grapes for additional sweetness, substituting honey or sugar if concerned about making grape flavor too strong. Serve immediately.

I used the last of the ripe, local, seasonal peaches I had, which were so good they didn’t need much help. I’m pretty sure it wouldn’t be the same with lower quality peaches.

I just don’t like grapes that much.  There, I said it.  That’s why this a four star recipe, and not five.  If I had to pick a favorite between the pineapple and grape versions of the peach sorbet, I’d pick pineapple, but I wouldn’t be at all surprised to hear that I’m in the minority.  Either way, if you’re making peach sorbet with pineapple or fresh red grapes, you’re in for a delicious treat.

I’d love to have people sound off in the comments if they’ve tried both, letting me know which fruit they felt worked better as a sweetener.