Howdy gang. Was wondering about blenders. No complaints with a blender like vitamix. But what are hot sauce makers using to blend sauces in large quantities? Thanks for your advice.
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Commercial Blender
- Thread starter Captain Caliente
- Start date
salsalady
Business Member
I blend the raw ingredients to the desired consistency. Then cook.
One sauce has some fine ground ginger and mandarins. Also some small bits of carrots that are visible in the sauce. I can pulse each ingredient to the desired consistency.
Other sauces the chiles are fully blended until completely smooth with no visible seed bits.
When everything is all in one pot, you can't customize it. If that works for the sauce, immersion blenders are a great cost effective option.
I've used the blendtec blender for batches up to 10 gallons and it doesn't take that long. Again, I am only blendering the ingredients with just enough liquids to keep it moving. Then add the bulk of liquids to the pot and simmer away!
I've not had success using food processors, ninja or immersion blenders with raw ingredients to get a really smooth product.
Cooked sauces run thru the FP, immersion or blender will get things pretty smooth. As stated, it is a pita to run hot product through a blender. Flaming volcanos for sure. Been there, made that mistake!
It all depends on what the final product needs to be.
When looking at larger batches, processors might have to look at other things. Maybe a commercial food mill, or grinder.
One sauce has some fine ground ginger and mandarins. Also some small bits of carrots that are visible in the sauce. I can pulse each ingredient to the desired consistency.
Other sauces the chiles are fully blended until completely smooth with no visible seed bits.
When everything is all in one pot, you can't customize it. If that works for the sauce, immersion blenders are a great cost effective option.
I've used the blendtec blender for batches up to 10 gallons and it doesn't take that long. Again, I am only blendering the ingredients with just enough liquids to keep it moving. Then add the bulk of liquids to the pot and simmer away!
I've not had success using food processors, ninja or immersion blenders with raw ingredients to get a really smooth product.
Cooked sauces run thru the FP, immersion or blender will get things pretty smooth. As stated, it is a pita to run hot product through a blender. Flaming volcanos for sure. Been there, made that mistake!
It all depends on what the final product needs to be.
When looking at larger batches, processors might have to look at other things. Maybe a commercial food mill, or grinder.
Thanks, makes sense to blend cold then no issues with exploding lava out of blenders. So, a decent blender to start blending raw then cook, and if wanted, use a immersion blender to 'finish off to required consistence/smoothness' seems good practice.
I've been hot blending my test batches and yes, it is a worry for obvious reasons. A two blender set up is now my new way of thinking. Hey, more toys in the kitchen is a good thing!
I've been hot blending my test batches and yes, it is a worry for obvious reasons. A two blender set up is now my new way of thinking. Hey, more toys in the kitchen is a good thing!
salsalady said:
salsalady
Business Member
(Let's not scare off Texas Holdem... 
)
Yes, Tex~ it's a different thinking. Works for some things, maybe not for others.
Thinking way down the road, chiles can be bought in season, ground up to the consistency needed for the sauce, then frozen or preserved in batch sizes for use as needed.
)Yes, Tex~ it's a different thinking. Works for some things, maybe not for others.
Thinking way down the road, chiles can be bought in season, ground up to the consistency needed for the sauce, then frozen or preserved in batch sizes for use as needed.
salsalady
Business Member
Yea, but it is not nearly as fun...
Besides.... "blendering" is more efficient.
You can
blend with a martini shaker,
blend with a spoon,
blend with a hwhisk,
blend with a blender,
blend with a 'boat motor' ( aka immersion stick blender) ....
Or just blender the snot out of it....
Besides.... "blendering" is more efficient.
You can
blend with a martini shaker,
blend with a spoon,
blend with a hwhisk,
blend with a blender,
blend with a 'boat motor' ( aka immersion stick blender) ....
Or just blender the snot out of it....
It reminds me of when people say they are primering the wood, not priming it
salsalady
Business Member
It's a deliberate wording on my part, knowing blendering sort of isn't a real word. But Merriam-Webster adds new words every year. Some good, some...huh?....
Hmm... thinking about the analogy, you dont put prime on the wall. Primer goes on the wall. Prime the pump, primer the wall. Prime is the process, primer the product.
Ummm... ok...that didn't turn out as expected....
OK!!! I got this!!!
When paint is applied it is called PAINTING
When primer is applied it is called PRIMERING!!!
BOOM! drops mic...struts off stage....
Hmm... thinking about the analogy, you dont put prime on the wall. Primer goes on the wall. Prime the pump, primer the wall. Prime is the process, primer the product.
Ummm... ok...that didn't turn out as expected....
OK!!! I got this!!!
When paint is applied it is called PAINTING
When primer is applied it is called PRIMERING!!!
BOOM! drops mic...struts off stage....
I catch your drift.
But by this new rule
You are not rewining anymore
You are winering!!!!!!!!!!
But by this new rule
You are not rewining anymore
You are winering!!!!!!!!!!
Takes a fair bit to scare me off
Great info. Obtaining chilli is no problem for me. I have the opposite problem. Cant pick and procss them fast enough. Pod count since November 1st is over 3500 pods and escalating fast as the summer is here now
Great info. Obtaining chilli is no problem for me. I have the opposite problem. Cant pick and procss them fast enough. Pod count since November 1st is over 3500 pods and escalating fast as the summer is here now
salsalady said:(Let's not scare off Texas Holdem...
Yes, Tex~ it's a different thinking. Works for some things, maybe not for others.
Thinking way down the road, chiles can be bought in season, ground up to the consistency needed for the sauce, then frozen or preserved in batch sizes for use as needed.