The keep warm setting lasts 40 minutes, so you can cook well ahead of your actual eating time. And there’s an easy cleaning function, though I found it straightforward enough to clean in the sink. The “stir” function will work cuisinart pots and pans set better if your vegetable pieces are smaller. It is a bit difficult to “stir” one pound of uncooked, dry carrots with one blade. You might even need to use a silicone spatula a time or two before your liquids are added.
Over the next couple of weeks she made a number of different soups. Whether you’re a fan of bisque or borscht, French onion or oxtail, chowder or cuisinart soup maker cock-a-leekie, there’s no denying the soothing feeling of a warm bowl of soup. And now that autumn is in full swing, it’s officially soup season.
In this review, we focus on the key features and functions of Cuisinart’s SSB1U Soup Maker (available in the UK) and their SBC-1000 model (available in the US and in Canada). Meanwhile, in a cuisinart soup maker and blender over low heat, warm the olive oil. Add the onion and garlic and cook, using the stir function occasionally, until just tender, 2 to 3 minutes. Increase the heat to medium, add the carrots and cook for 3 to 5 minutes. Add the curry powder, salt and pepper and cook, using the stir function occasionally, until fragrant, 1 to 2 minutes.
While you’ll still have to chop your veg, you then simply chuck everything into the machine, which usually looks like a traditional blender, add stock or hot water, and you’re good to go. The Cuisinart blend and cook soup maker really doesn’t work, unless all you want is pureed soups it’s good for that, but that’s just about it. If you cut your vegetables with any bit of thickness, they don’t cook through well at all I don’t want a crunch in my soup and I don’t know of anyone else that does either. It holds onto smells as well, so if you use any seasonings and spices, it will stay no matter how well you clean it. Blending Power
This is the one thing it does well, it purees things to a pulp and that’s all it will do, don’t use it if you’re only wanting it chopped it won’t do that for you. Versatility
Not very versatile at all, like I said before it’s mainly for pureed soups and that’s about it nothing with any thickness or rustic style soups sadly.
The first is sauté for browning base ingredients such as onion and garlic. These need to be finely chopped as larger chunks can get lodged in the blade if no liquid is added. The glass jug itself is similarly well constructed, with the electronics slightly elevated from the bottom rim of the base to avoid damage, and a sturdy handle at the side.