5 Reasons Why A Blender is An All-Around Kitchen Helper

Here's why the space-saving bullet blender should be in your kitchen.

A blender is a highly underused appliance in the kitchen. It can do so much more than make smoothies, milkshakes, and fruit shakes on a hot sunny day. So, guess what? The space-saving bullet blender is the small kitchen appliance that you did not know you needed.


Here are at least 5 reasons you should at least have a bullet blender, if not the full-sized version.


1 Its compact size is perfect for condo and apartment dwellers. You don’t have much space, and that’s why the bullet blender is for you. It occupies a fraction of the size of a regular blender.  


2 It’s small but powerful. Despite its size, the bullet blender is just as powerful as a full sized one. It can puree everything, from frozen bananas to fresh carrots. And the results are the smoothest smoothies and silkiest soups to come out of any appliance.



3 It’s versatile. You can still pulse, chop, blend, and puree just like a regular blender. These adjustable settings make it just as useful. It’s a multitasking machine if you know how to use it.


4 It’s got attachments for chopping and grinding. Aside from blending smoothies, you can also use it to finely chop vegetables using the blade attachment and grind spices and coffee beans using the grinder. Plus, since it can finely chop just like a food processor, if you’re on a gluten-free diet, you can easily grind your own nut flours and butters from your choice of nuts: almonds, hazelnuts, cashews, and even peanuts.



5 It blends and stores. Most bullet blenders come with screw-top covers, which transform the clear blender tops into airtight storage containers. You can use them to store your freshly blended drinks while on the way to the office, or to keep ground coffee fresh in the cupboard. These covers sometimes even feature a spout for drinking out of, so you can easily switch from blending to drinking to-go in no time!




Tips by Chino L. Cruz from “Bite the Bullet” feature in Yummy July-August 2017 issue with edits and additional text from Roselle Miranda. 


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