Post #397154 by MinnesotaChef on Mon, Jul 28, 2008 2:43 PM

Two quick things:

1. I've noticed that no one has yet mentioned immersion blenders. We call them "wands" in the professional kitchen. There are several different types out there, and seem to me to be the best of both worlds combining the mobility of top mixers and the power of a blender. I've seen ones that have interchangeable heads including a rippled disk like those on top mixers. Another device that might help is called a blixer. Not terribly common, but could meet some of your needs.

2. In response to the side by side testing of recipes, the perfect Dominion you're looking for where measurements are the same exists. As un-barlike as it is, measuring your ice by weight will guarantee even amounts. I'm guessing that most of the variations in these tests are resulting from adding uneven amounts of water by weight. A cup of shaved ice will weigh much differently than a cup of crushed ice than a solid block of ice the same volume.