Guest guest Posted January 24, 2011 Report Share Posted January 24, 2011 I happen to share your preference. Re: Quick Breads Yep it's the load on the motor which trips the sensor. It's just that Lea Ann said she had never been able to double the recipe on QB without tripping the sensor. Thinking about it I recall she mentioned not using a bowl to mix in the dry ingredients so that would likely be the issue, the dry ingredients increase the load. I don't put the dry ingredients in there too often unless it's not a very thick batter. I'd rather wash a bowl than clean a thick batter out of my VM. Just personal preference. Page > > 's right--the container would have to include some sort of sensor that can be read by the motor, which it doesn't (nor does it need one). The heat that trips the overload protection is solely that produced by the efforts of the motor. It's just as likely to occur when the machine is blending too many nuts for too long as it is when blending a smoothie that has too little liquid and a predominance of frozen ingredients. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2011 Report Share Posted January 24, 2011 DEFINITELY peel first. I let 'em get ripe to the point that they're getting too soft to eat (they're pretty black by that time), then I peel, quarter, and bag (you can lie the bag flat in the freezer), then use as needed. It makes life easy and they're good for other recipes such as cakes and muffins, too. They're not only super sweet from all that ripening but they blend more easily in batters as well because freezing help to rupture the cell walls. If you're going to bake with them, just thaw them in the fridge and then mash them well. Re: Quick Breads Strange question...freezing bananas...do you peel then freeze, or vice versa? Thanks for the help :-) .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2011 Report Share Posted January 25, 2011 Thanks for posting, Beth. I'd have thought the opposite would be true--clearly we learn something new every day. Re: Quick Breads I do find, tho that if the grains aren't frozen first, when you grind them very fine they may "sweat" which makes them cling to the side of the container and "avoid" the blades. Freezing helps this, as does taking off the clear lid plug and blowing into the hole during the last 30 seconds or so of the grind.... Beth > > > > The temperature of the ingredients isn't what causes the tripping. It's a > matter of how hard the motor has to work to slog through the ingredients; > this is why there's a suggested ratio of frozens-to-liquids and why you > should add liquids and soft ingredients to the container before those that > are frozen or just hard. > > > > > > Quote Link to comment Share on other sites More sharing options...
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