Vita-meta-meggie-mix.
Vita-moota-uggie-ix.
Vita-mita-mix.
Honestly, you'd think I was doing a tipsy Lucille Ball comedyroutine every time I turned to my new, high-powered blender. Three years after owning this state-of-the-art appliance, I was still prettymuch in the dark when it came to using it.
Sure, I could puree just about anything to a pulp,especially a fruit smoothie. But those other magical moves that would help me,as advertised, replace 11 other appliances? I was suddenly a famous redhead inclown lipstick.
Discover 10 great recipes from Vitamix chef Bev Shaffer
It wasn't a cheap purchase, even if mine was a"reconditioned" model, and, now, my wallet was starting to nag me. Also, thesmall space in my kitchen was getting smaller by the year. Efficiency beckoned.
It was time to call Bev Shaffer, recipe developer forVitamix (1-800-848-2649),and a long-time Plain Dealer contributor, to take up her offer of help.
(No, dear reader, Idid not work my way through the entire manual or consult the DVD that came withthe machine. I have spent most of my life faithfully consulting manufacturers' instructions.But the onslaught of the computer age, the parade of new devices, and too manymanuals written by authors in the early stages of English-as-a-second-languagehave whipped the Girl Scout right out of me. I needed professional help. Pleaseforgive.)
I spent 90 minutes with Shaffer in the swanky new culinarycenter at Vitamix headquarters in Olmsted Falls, where the machines are stillmade.
Shaffer was prepped and ready to run through my request tolearn, "Ten Things You Didn't Know You Could Do With Your Vitamix." And shedid, whipping up soup, smoothies and vinaigrettes, grating cheese, choppingvegetables, grinding flour and nut butter. Recipes for most of these items canbe found in this section.
What I really took away from the whole thing were tenlessons that will make my relationship with the machine smoother and moreintuitive.
Here they are:
1. Layering ingredientsis crucial: Liquids first, then soft/light/small items, then hard/heavy/largeitems, especially frozen ingredients.
2. A little water inthe bottom often helps: If the recipe permits, water or watery liquid likebroth, lifts many ingredients off the blades so they have a more-equal chance ofbeing caught and blended. In other words, it avoids clogging.
3. Don't be afraid ofthe noise: It's powerful, Shaffer says. Let it work.
4. Don't be afraid touse the tamper: When the machine is empty, attach the lid and remove centercap. Drop tamper through the hole. You'll see that the rim of the lid and the collarof the tamper will always keep it from hitting the blades.
5. Wait for "TheDance": Most Vitamix machines have three buttons – one to turn it on andoff, one for variable speeds, one for high-speed. For efficiency in manyrecipes, you want all ingredients to be moving or "dancing" before you hit thehigh-speed button.
6. Use seasoningsmore sparingly: Shaffer reminds us that when seasonings are cut with highlyefficient blades, their essential oils are spread more thoroughly – and noticeably –through the mix. This is true not just for spices, but also for onion andgarlic. You can always add more.
7. Clean machine withone drop of dish detergent: And clean it right after you use it. Since thecanister is not meant to go into the dishwasher, make the best use of theself-cleaning feature. Rinse immediately with cold water (hot water will makefood set faster, says Shaffer), fill halfway with water, add the detergent dropand run one minute. Don't have too much Vitameatavegamin like Lucy did, andforget to clean it until the next morning. It's just harder.
8. You can makeflour, especially expensive flour: "Do you know how much rice flour costs,"Shaffer asked about the key, gluten-free ingredient. "About $5.99 a pound." Usethe machine and just pay for the cost of whole rice. (Or wheat, or oats, etc.)Vitamix also sells a canister with a grinding blade for even more efficiency.
9. You can chop vegetablesfinely: For some harder vegetables, it can replace the food processor. Seeinstructions in this section.
10. Just because themachine stops doesn't mean it's broken: It's likely because of the safetymechanism that keeps it from overheating. It's temporary, but this is lesslikely to happen if you use the tamper.
As I worked through the recipes Shaffer provided, andapplied her tips, my appetite for using the machine increased, boosting itschances to stay on my counter. But not everything went smoothly when you add inthat nagging factor, human error.
When I took off the cap of the lid to add a little water tomy too-thick improvised smoothie, I failed to replace it when I turned themachine back on.
Yow. Red smoothie on the ceilings. Red smoothie on thewalls. Red smoothie on me.
Oh, L-o-o-o-o-cy!
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