how're you liking it? I've not used one to cook with like that before but they get used at work to do a ton of stuff hot and cold - if you get the knack of timing it you can make incredibly thick creme anglaise that I've yet to replicate by hand
I have been using one for years, it’s a spare cook in the kitchen, making classic emulsion sauces (Hollandaise etc) risotto and general blending duties. I also use it to turn granulated sugar into caster or icing sugar etc etc.
how're you liking it? I've not used one to cook with like that before but they get used at work to do a ton of stuff hot and cold - if you get the knack of timing it you can make incredibly thick creme anglaise that I've yet to replicate by hand