[0 - 7] - My gosh, so crispy. So golden.. (energetic music)
[8 - 9] - If you like to cook at home,
[9 - 12] chances are you're using some sort of appliance.
[12 - 13] We have tested hundreds and hundreds,
[13 - 16] maybe thousands of appliances over the years,
[16 - 18] and some of them can get pretty pricey.
[18 - 19] - We always take price into account
[19 - 21] when we're testing equipment
[21 - 24] and we often recommend a best buy option
[24 - 26] that's really comparable to our winning products.
[26 - 28] - So today, Lisa and I are gonna talk you through
[28 - 30] some of our favorite inexpensive appliances,
[30 - 32] so you can make great food at home
[32 - 33] without breaking the bank.
[33 - 35] - First up, Hannah. (Hannah cheering)
[35 - 39] (Hannah and Lisa laughing) (energetic music)
[39 - 40] - All right, so I'm gonna kick stuff off
[40 - 41] with breakfast gear.
[41 - 44] I have in front of us right here, our winning toaster.
[44 - 47] This is the Dash Clear View long slot toaster
[47 - 49] and this beat out toasters
[49 - 51] that were literally three times the price.
[51 - 53] This model won for a couple reasons.
[53 - 56] First of all, that clear view, this window right here,
[56 - 57] we absolutely love that.
[57 - 58] You can monitor your toast,
[58 - 60] you can catch it before it gets too dark.
[60 - 62] We also love the length of this slot.
[62 - 65] You can either do two smaller slices
[65 - 67] or you can do one longer artisan slice.
[67 - 69] It also has a really compact profile.
[69 - 71] It stays cool to the touch
[71 - 73] so you don't have to worry about burning yourself.
[73 - 74] Let's make some toast.
[74 - 77] Specifically chose a wider artisan boule shape
[77 - 79] because I really wanna show this benefit
[79 - 84] because I personally found this really awesome.
[84 - 85] So put the slice right in there.
[85 - 86] I'm gonna make a little darker than medium
[86 - 88] is the way I like my toast.
[88 - 90] So you'll see this whole slice fits in there perfectly.
[90 - 92] You can see what's going on.
[92 - 93] I used to have a toaster.
[93 - 94] Yes, I found it on the side of the road.
[94 - 95] Don't ask me why I took it.
[95 - 96] But, you know, a shorter toaster
[96 - 97] and I always ate this kind of bread.
[97 - 98] So I would rotate it,
[98 - 101] I would like put it up and then rotate it the other way.
[101 - 103] It's like, it never worked well. It burned.
[103 - 104] It was like I had to come back
[104 - 105] and like fuss with it all the time.
[105 - 107] It wasn't a very nice start to my morning
[107 - 108] and like, you know,
[108 - 110] mornings, you want them to be nice and calm.
[110 - 112] And if you have an annoying appliance,
[112 - 114] at the beginning of your day, your whole day might be bad.
[114 - 116] Toasters typically either have metal wires
[116 - 118] or quartz rods as their heating elements,
[118 - 121] and quartz rods tend to be on higher-end models.
[121 - 123] This model here has quartz rods,
[123 - 126] which is one reason why it won our testing.
[126 - 128] Quartz rods are really responsive,
[128 - 130] they heat up and they cool down really quickly,
[130 - 133] and this results in really even toast.
[133 - 135] You're not waiting for the machine to warm up on one end,
[135 - 137] you're not waiting for it to cool down on the other.
[137 - 139] It's much more precise when you have a quartz rod
[139 - 140] inside a toaster.
[140 - 143] And we were really psyched to see a quartz rod in a toaster
[143 - 147] at such a reasonable price. (toaster rustling) Oh, hello.
[147 - 148] So this just popped up.
[148 - 150] And actually, I do think I want this a little bit darker.
[150 - 151] So I'm gonna take this opportunity
[151 - 153] to show you one of my other favorite features.
[153 - 154] Put it back down,
[154 - 155] and I'm just gonna hit this button right here,
[155 - 156] the reheat button.
[156 - 158] This warms up cooled down toast,
[158 - 160] so you can make sure, you know, you get your hot eggs
[160 - 161] and your nice warm toast all at the same time.
[161 - 165] It can also take the toast just a touch further.
[165 - 166] You know, I don't know if anybody else has ever done this
[166 - 168] where you think, oh, I want my toast darker,
[168 - 170] and you hit it through another cycle and then it burns,
[170 - 171] and you're like- (Hannah grunting)
[171 - 172] This helps with that.
[172 - 173] All right, so my toast is all done.
[173 - 175] Look at this little lifty, lifty, keep my fingers safe.
[175 - 176] I love that too.
[177 - 179] I'm gonna butter up some toast over here.
[179 - 181] And then I'm gonna take a very dainty bite,
[181 - 182] unlike in the bread machine video.
[182 - 184] I learned my lesson there.
[185 - 186] I just took the biggest bite.
[186 - 187] Just before I butter this though,
[187 - 189] like look how beautifully golden that is.
[189 - 191] But a lot of toasters struggled with this.
[191 - 193] Some of them, like even their darkest setting,
[193 - 196] it was still too pale, and others, the darkest setting,
[196 - 198] we were practically getting the fire extinguisher out.
[198 - 201] So like a well-calibrated toaster is a thing of beauty
[201 - 203] and really what we sought out.
[203 - 210] I'm gonna try this. Beautiful. (toast crunching)
[210 - 212] - [Man] Great.
[212 - 213] - All right, now for more carbs.
[213 - 214] Onto waffle makers.
[215 - 218] Historians believe that the first Belgian waffles
[218 - 219] were introduced to the United States
[219 - 223] at the 1964 World's Fair in New York city.
[223 - 225] Belgian waffles are taller than classic waffles,
[225 - 227] and apparently Americans loved them
[227 - 230] because these machines are gluting the market right now.
[230 - 233] We tested a bunch of Belgian-specific waffle makers.
[233 - 235] We tested all different kinds, flip models,
[235 - 238] like you'll see here that either flip or rotate
[238 - 238] while you're cooking,
[238 - 241] and simple models where you just pour in the batter.
[241 - 243] So I have the Presto Flipside right here
[243 - 245] which is our best buy waffle maker.
[245 - 248] Our winner performed a little better in certain arenas.
[248 - 250] The Presto controls are really simple.
[250 - 251] All you can really do
[251 - 253] is enter the number of minutes you want it to cook for.
[253 - 256] More expensive models were a little more customizable.
[256 - 257] You know, you could put the shade,
[257 - 259] you could enter things a little more specifically.
[259 - 261] The other slight concern we have
[261 - 263] is occasionally a little bit of condensation built up
[263 - 265] in the handle so when you flipped it over,
[265 - 266] you had to take care.
[266 - 268] But it made fantastic waffles,
[268 - 270] and this is why we named it our best buy.
[270 - 271] Let's make some waffles.
[271 - 272] Now I love to use a portion scoop
[272 - 274] to actually portion the waffles
[274 - 277] because there are four quadrants, one scoop per quadrant,
[277 - 279] and you get a perfectly sized waffle
[279 - 280] that fills in, hopefully,
[280 - 283] all the cracks and crevices in here.
[283 - 286] So once I close this up, I'm gonna enter the time,
[288 - 289] put that at four minutes.
[289 - 290] We found three to four minutes
[290 - 292] was good for a nice golden brown waffle.
[292 - 295] And then I'm gonna rotate this, look at that.
[295 - 297] And what that does is I poured the batter onto this side,
[297 - 299] so when you flip it over,
[299 - 300] the batter flows onto the other side
[300 - 303] for a really nice, evenly, beautifully shaped waffled.
[303 - 306] And that's it, and I just wait for this to be done.
[306 - 308] Okay, so we saw all different kinds of waffles
[308 - 310] in our testing, some were pale, some were burnt.
[310 - 312] To figure out what was going on inside the machines,
[312 - 314] we attached temperature probes
[314 - 316] and we had some pretty interesting results.
[316 - 319] The machines to make good beautiful golden brown waffles
[319 - 320] had to get up to 400 degrees.
[320 - 323] Some of them didn't and the waffles were too pale.
[323 - 326] We also didn't want machines to go any higher than 435
[326 - 328] because we noticed machines that did
[328 - 330] turned out cardboardy waffles,
[330 - 331] and no one wants a cardboardy waffle.
[331 - 333] It's telling me I have 50 seconds left here, which is nice.
[333 - 336] Some of these machines took way too long to make waffles.
[336 - 338] Some of them took longer than five minutes.
[338 - 339] You know, if you're making waffles for a crowd,
[339 - 341] you really don't want it to take that long,
[341 - 343] and also if it takes longer, they often got dried out
[343 - 344] and we're cardboardy,
[344 - 346] so three to four minutes was really the sweet spot.
[346 - 347] All right, so this is all done.
[347 - 348] Let's check it out.
[348 - 349] This is pretty good.
[349 - 351] You know, the first one always comes out a little wonky.
[351 - 354] Look how beautifully golden brown that is.
[354 - 355] I think I might have to try a bite though
[355 - 356] to make sure it's good.
[356 - 358] I gotta be honest, I'm not the biggest waffle person.
[358 - 359] And you know what,
[359 - 361] I'm not hiding behind any butter or maple syrup here.
[361 - 362] Let's check this out.
[365 - 368] Why do I take the world's biggest bites on camera?
[368 - 370] This is really good though actually.
[371 - 373] You might say, oh, a good waffle, how hard is that to do?
[373 - 376] Eight of the thirteen waffle makers we tested,
[376 - 377] we could not recommend.
[377 - 378] So it's actually really hard
[378 - 381] to make a good, consistent, reliable waffle maker.
[381 - 384] And Presto did it, and at a reasonable price.
[384 - 387] Another key component of a breakfast is often a smoothie.
[387 - 390] It's a really nice, refreshing way to start the day,
[390 - 392] and personal blenders are a great way to get there.
[392 - 395] They are smaller, more compact,
[395 - 397] and they actually allow you to do fewer dishes
[397 - 398] because the blending cup,
[398 - 399] where you drink your smoothie out of
[399 - 401] is right on top of the machine.
[401 - 403] So you make your smoothie, flip it over,
[403 - 405] put on the sipping lid and you're good to go.
[405 - 406] So we do love these.
[406 - 408] We don't think they replace full-sized blenders,
[408 - 409] but if you make a lot of smoothies
[409 - 412] or hey, personal margaritas, no judgment here,
[412 - 414] you might love one of these machines.
[414 - 416] So here's our winner by Ninja.
[416 - 418] It won for a couple different reasons.
[418 - 421] First of all, this U-shaped jar here.
[421 - 424] Some of the other models we tested were taller and narrower
[424 - 426] and then the food got stuck up near the top
[427 - 428] far away from the blades.
[428 - 429] The food didn't get fully incorporated
[429 - 432] so you had like chunky smoothies, icy margaritas.
[432 - 433] It was no good.
[433 - 437] This U-shaped really helped keep the food circulating.
[437 - 440] The other key component was the blade.
[440 - 443] This is a six-prong blade, super sharp,
[443 - 446] tore everything up really quickly, really efficiently.
[446 - 449] We found the most effective blades for personal blenders
[449 - 450] were going up and down.
[450 - 453] That helped develop a really nice vortex
[453 - 454] so all of the food gets incorporated
[454 - 456] for nice, smooth smoothies.
[456 - 459] Some of the blades we tested had like two-prongs.
[459 - 461] They just were not effective.
[461 - 463] This is a powerful blender.
[463 - 463] It's not quiet.
[463 - 465] I'm not gonna say it's quiet by any means,
[465 - 466] but it is powerful.
[466 - 467] I'm gonna make this smoothie.
[467 - 468] It's cherry almond.
[468 - 470] It is so delicious, frozen cherries.
[470 - 473] This was developed by my BFF, Ashley Moore
[473 - 475] from "Today's Special" on Cook's Country TV.
[475 - 476] Check out her show.
[476 - 478] I had this when she was developing them
[478 - 479] and was like oh my God.
[479 - 480] I never really bought cherries for smoothies
[480 - 481] but they're so good.
[481 - 482] You don't have to pit them
[482 - 484] because they're already pitted when they're frozen.
[484 - 486] All right, little yogurt in here.
[487 - 488] This is a jar spat.
[488 - 490] I just want a little shout out to this little guy.
[490 - 492] Get all the way down to the bottom of your mayo jar,
[492 - 494] bottom of your peanut butter jar.
[494 - 498] Little bit banana here, little bit of milk,
[498 - 502] some honey, and lastly a little bit of salt.
[502 - 506] So we put the blade on like that.
[507 - 508] Turn it to lock it in place.
[508 - 512] And then you just press down. (blender whirring)
[512 - 515] (upbeat jazz music)
[515 - 516] That was really loud,
[516 - 518] but I will say it's super powerful.
[518 - 520] You saw that, that was less than 60 seconds,
[520 - 522] all this frozen fruit completely smooth
[522 - 525] so at least the noise is not all for nothing.
[525 - 527] You are getting real power with that.
[527 - 529] So let's pour it in and see.
[531 - 532] Look at that.
[533 - 536] So I also wanna show you, it comes with this travel lid.
[536 - 540] You can just put it on, right like that, and go.
[540 - 541] One problem we have with this
[541 - 544] is it doesn't always fit in car cup holders.
[544 - 546] It's like a little large for some of them
[546 - 547] so something to be aware of,
[547 - 550] but it was really comfortable to drink from.
[550 - 551] Just flip this open.
[551 - 553] Another really key thing about this top
[553 - 553] is it was leak-proof.
[553 - 555] You could put this bag if you're on the go
[555 - 556] and it won't spill everywhere.
[556 - 559] Some of the other models made a total mess.
[559 - 560] Let me try this out.
[562 - 563] It is so delicious.
[563 - 564] So I've showed you
[564 - 567] some of our favorite inexpensive breakfast appliances.
[567 - 568] Lisa's gonna show you even more
[568 - 573] of our favorite inexpensive appliances. (lively music)
[573 - 575] - I'm about to make a full meal
[575 - 578] all in my favorite inexpensive appliances.
[578 - 579] First, I'm gonna make aioli.
[579 - 582] I'm gonna do it in this small food processor.
[582 - 583] Now small food processors
[583 - 585] are a great way to get your foot in the door
[585 - 586] in the food processor world.
[586 - 588] You can do a ton of the things that you would do
[588 - 591] in a full size food processor but in this size.
[591 - 592] We tested a ton of these.
[592 - 595] Some of the ones we looked at were a little too tiny,
[595 - 596] others were up to six cups
[596 - 598] and that gets to be into the territory of the large ones
[598 - 601] without any of the benefits of a real full size one.
[601 - 602] And this is our winner.
[602 - 605] It's by Cuisinart, it's a four cup food processor.
[605 - 607] So the reason you get these little guys
[607 - 608] is their chopping abilities
[608 - 610] so the blades are very important.
[610 - 613] We found that these blades were really terrific.
[613 - 614] They have straight edges.
[614 - 616] The serrated ones just chewed things up
[616 - 618] so you get these herbs that looked like they were chewed
[618 - 620] instead of neatly and crisply cut.
[620 - 623] They are low to the bottom of the bowl and to the sides.
[623 - 626] Nothing gets trapped under there that doesn't get chopped.
[626 - 628] We measured that in each of them and found
[628 - 631] that this distance of about three to four millimeters
[631 - 632] was really ideal.
[632 - 634] The other thing that this has is two speeds.
[634 - 636] It's called chop and grind.
[636 - 638] Chop is for things that are a little bit softer.
[638 - 641] Grind is when you're doing some things like nuts
[641 - 642] or hard Parmesan.
[642 - 646] This also has a patented blade that reverses direction.
[646 - 647] That's really important
[647 - 648] 'cause stuff doesn't get stuck as easily.
[648 - 650] You don't have to get in there with a spatula
[650 - 651] and clean it out.
[651 - 653] The other thing that's really great about this model,
[653 - 657] and was not part of some of the other small food processors,
[657 - 659] this top is not just a handle,
[659 - 660] it's actually kind of hollowed out
[660 - 662] and there's two little holes
[662 - 665] and you can run the machine while you're adding liquids
[665 - 668] so it's really great for things like mayonnaise.
[668 - 671] And fresh mayonnaise and aioli are to die for.
[671 - 673] That being said, let's make some aioli.
[673 - 676] Now look, they give you a little teensy, tiny spatula
[676 - 678] with a soft rubbery edge.
[678 - 681] I've got a little bit of sugar, some salt,
[683 - 687] cayenne, I've got an egg yolk, a whole egg, actually,
[687 - 691] I've got a little mustard, some lemon juice,
[691 - 694] tons of garlic for that lovely aioliness.
[694 - 697] Because this is soft, I'm gonna use chop.
[697 - 697] I'm gonna do some pulse
[698 - 702] just to start blending this stuff together. (blender whirring)
[702 - 705] And then, I'm going to drizzle this oil in
[705 - 707] while it's running.
[707 - 710] (upbeat jazz music)
[711 - 712] I was getting excited about being done,
[712 - 714] but then we add olive oil.
[714 - 715] The reason we don't add that earlier
[715 - 717] is that blending olive oil is not that great for it
[717 - 720] so we just put it at the end for some flavor.
[720 - 721] So yet more oil is coming.
[723 - 726] (upbeat jazz music)
[726 - 728] Now it's done. (Lisa laughing)
[728 - 732] This hole is small and the area is not really huge.
[732 - 734] This probably holds about a half a teaspoon
[734 - 736] to a teaspoon of liquid.
[736 - 739] You want it to go in at a very small steady drip.
[739 - 742] Basically, this helps correct that pour.
[742 - 744] So yes, you can miss, and a couple drops
[744 - 746] aren't gonna really ruin the recipe if you spill them.
[746 - 750] The blade is locked in So you can actually pour and scrape
[750 - 752] without the blade falling into the bowl,
[752 - 754] which is kind of nice.
[754 - 756] Look at this gorgeous, fluffy texture,
[756 - 759] this golden color from the cayenne and the yolks.
[759 - 764] And when you get down to the bottom, pull the blade out.
[765 - 768] and you can just clean that right off very easily.
[770 - 773] Now we've made this gorgeous, fluffy, garlicy aioli.
[773 - 777] I'm gonna make some cod and potatoes in our air fryer,
[777 - 780] and you can see how great this will go together.
[780 - 782] We've made videos, everyone else has made videos
[783 - 786] of making all kinds of fried food in your air fryer,
[786 - 788] French fries, chicken nuggets, whatever,
[788 - 790] but you can also make a real meal.
[790 - 791] This is not really frying.
[791 - 793] This is a little convection oven.
[793 - 795] It's hot, the air is circulating,
[795 - 796] it's really roasting the food
[796 - 798] so we're gonna use it that way.
[798 - 801] We're gonna make air fryer roasted cod
[801 - 803] on a lemon garlic potato galette,
[803 - 806] which does not sound like a bag of French fries.
[806 - 807] So this is the GoWISE.
[807 - 808] It's our best buy.
[808 - 809] It's not our winner.
[809 - 812] You save a ton of money, but you give up a couple of things.
[812 - 813] First and foremost,
[813 - 816] the controls are a little more confusing than on our winner,
[816 - 819] and the other is that the capacity is a little bit smaller,
[819 - 821] but it cooks everything beautifully,
[821 - 823] it has the drawer style,
[823 - 825] and it does the same thing where it pauses
[825 - 827] when you open it to stir or turn food
[827 - 830] and then resume where you left off when you close it again.
[830 - 832] First thing that's kind of interesting
[832 - 835] is we're gonna be putting a layer of shingle potatoes
[835 - 836] with fish on top,
[836 - 838] and in order to get that out without breaking it up,
[838 - 840] we do a foil sling.
[840 - 842] So you just get a piece of foil
[843 - 846] and you're gonna fold it til it's about four inches across.
[846 - 850] I'm gonna put this right across and down the sides.
[850 - 851] And then I wanna make sure
[851 - 853] that it's not sticking up over the top
[853 - 855] so it can slide in and out very neatly.
[856 - 857] You're gonna have some melted butter,
[858 - 859] some garlic, some salt, some pepper,
[859 - 862] and you're gonna put this into a bowl.
[862 - 865] (upbeat jazz music)
[868 - 869] I'm gonna cook them first
[869 - 871] because they take a little longer to cook.
[871 - 872] Then the fish.
[872 - 874] This is the power button.
[874 - 875] This side is time.
[875 - 876] This side is temperature.
[876 - 879] I want this to go for about 16 minutes
[879 - 881] at about 400 degrees.
[881 - 884] Halfway through, I'm gonna check it and then we'll resume.
[884 - 886] So at eight minutes, I'm gonna open this up.
[886 - 888] See how it pauses, which is nice.
[888 - 890] You can already see that the potatoes
[890 - 891] are getting some nice color on them.
[891 - 894] And I'm gonna use my foil sling.
[894 - 896] So rotating them is making sure
[896 - 897] that that air is getting to all of them
[897 - 899] and browning them evenly.
[899 - 901] This doesn't really have a problem with it,
[901 - 902] but we don't leave anything to chance.
[904 - 906] And then it will resume for another eight minutes.
[906 - 909] Okay, our potatoes are really brown and crispy
[909 - 912] and beautiful so they will be perfect
[912 - 914] underneath this gorgeous cod.
[914 - 917] (upbeat jazz music)
[920 - 923] So this is ready to go back into the air fryer
[923 - 925] for 12 to 15 minutes,
[925 - 927] and we're gonna rotate it halfway through using that sling.
[927 - 929] It's at six minutes.
[929 - 931] I had it in there for 12.
[931 - 932] Again, we're just making sure
[932 - 935] that everything gets evenly, evenly cooked.
[935 - 937] You can already see those lemons are browning
[937 - 939] and it's looking beautiful.
[939 - 940] But that's a thick filet of fish
[940 - 945] so we wanna make sure it's fully cooked. It resumes.
[945 - 950] It should be six more minutes, and then we'll check it. Gorgeous.
[950 - 950] Look at that.
[950 - 953] I'm gonna check the fish temperature.
[953 - 956] Oh, that looks perfect. All right.
[956 - 957] And I'm just gonna lift this out.
[957 - 959] Move onto here.
[960 - 960] Look at those.
[961 - 963] Basket's pretty clean already.
[963 - 965] I mean, that's just gonna take a little soap and water
[965 - 967] and a sponge and it'll be clean.
[967 - 970] Oh my gosh. (Lisa laughing)
[970 - 971] How pretty is that?
[971 - 973] Nice little dollop.
[974 - 979] So crispy, so golden, fish is still moist and tender.
[979 - 982] The roasted lemon slices are beautiful. Wow.
[982 - 990] This fish is perfect. (Lisa chuckling)
[990 - 991] That is amazing.
[991 - 993] Just a few minutes.
[993 - 994] Piece of foil for a sling
[994 - 996] to get it in and out of the air fryer.
[996 - 1000] And remember, this is our budget-friendly air fryer
[1000 - 1001] so you may save some dollars,
[1001 - 1004] but you're not sacrificing any of the cooking quality.
[1004 - 1006] Now we're gonna make some soup,
[1006 - 1008] and we're gonna do it with an immersion blender.
[1008 - 1010] We love these things.
[1010 - 1013] The immersion blender has a really powerful little motor
[1013 - 1016] in the stick here and a little blade at the bottom.
[1016 - 1019] And you just put this into a chunky soup after you cook it
[1019 - 1023] right in the pan and puree it to the exact texture you want.
[1023 - 1025] If you only wanna do some of the vegetables or whatever
[1025 - 1029] or all of it, this can do the job right in the pot.
[1029 - 1030] No muss, no fuss.
[1030 - 1032] This is the Braun Multiquick 5.
[1032 - 1034] It's our winner for a few reasons.
[1034 - 1038] One, it has this nice handle that's comfortable to hold
[1038 - 1041] and it turns back a little bit so it stays in your hand,
[1041 - 1043] it's got a grippy silicone sleeve here
[1043 - 1045] so it doesn't slide,
[1045 - 1047] and it's really lightweight for its power
[1047 - 1050] so you're not like tired while you're using this.
[1050 - 1052] Some of them are just heavy and clunky.
[1052 - 1053] This is very easy to manipulate.
[1053 - 1055] It has speeds right here, two buttons,
[1055 - 1057] and they really did different things,
[1057 - 1058] they have different power levels,
[1058 - 1060] unlike a lot of the other ones that we tested
[1060 - 1063] where they had like a bunch of settings and no difference.
[1063 - 1066] It has really good speed and good sharp blades.
[1066 - 1067] And this little housing over it
[1067 - 1070] helps the food circulate through the blades
[1070 - 1072] so you can get a nice, smooth texture.
[1072 - 1074] Immerse it into the liquid before you turn it on,
[1074 - 1076] 'cause if you have it on and putting it in,
[1076 - 1078] you're gonna wear that stuff, whatever it is.
[1078 - 1079] This is the motor.
[1079 - 1082] This comes off, you wash this in two seconds
[1082 - 1083] and you're done.
[1083 - 1086] So let's puree some creamless creamy tomato soup
[1086 - 1087] right in the pot.
[1087 - 1089] We're gonna just put it in the pot
[1089 - 1093] and we're gonna turn it on. (blender whirring)
[1093 - 1095] I like to move it around the pot.
[1095 - 1097] You can also leave it in the center,
[1097 - 1100] but then only the stuff right around the blade is going in.
[1101 - 1104] So I just chase it around.
[1104 - 1105] It is honestly kind of fun.
[1107 - 1109] And if you notice there's any bigger are chunks
[1109 - 1111] that aren't going in, you can like stop
[1111 - 1113] and just drop the cage right on top of it.
[1113 - 1115] This stops the minute you let go of the buttons
[1115 - 1116] and it's not hard to push.
[1116 - 1118] Some of them you have to really squeeze it
[1118 - 1123] while you're running it and it's a pain. (blender whirring)
[1124 - 1126] The nice thing is you get ultimate control.
[1126 - 1128] You can stop when you think it looks good
[1128 - 1131] or you keep going until you think it's really silky.
[1131 - 1134] When it's off, you pull it out, release the blades
[1134 - 1137] by squeezing these two little buttons here.
[1137 - 1139] So let's serve some soup.
[1140 - 1143] Look at that beautiful creamy, smooth texture.
[1143 - 1148] Now you're gonna garnish with a little salt, some pepper,
[1149 - 1151] a drizzle of olive oil,
[1153 - 1154] and some chopped chives.
[1156 - 1160] And look at that, creamless creamy tomato soup.
[1160 - 1163] It's beautiful for yourself or for company.
[1163 - 1166] And it just came together in a few minutes
[1166 - 1168] using our favorite immersion blender.
[1169 - 1171] For more information on everything we talked about today,
[1171 - 1174] check out the links below or see americastestkitchen.com.
[1174 - 1176] - We find it so utterly satisfying
[1176 - 1179] when something performs really well at a lower price.
[1179 - 1180] So if you have an item like this in your kitchen
[1180 - 1182] that you love, let us know in the comments
[1182 - 1183] 'cause we wanna hear about it.
[1183 - 1185] And make sure to like this video
[1185 - 1186] and hit that subscribe button
[1186 - 1190] so you never miss an episode. (bright music)