Liquidising carrots

Liquidisers and food processors are often confused by the average person. They appear to have the same function, but they don’t. Liquidisers are designed to purée food with a blade that shears the contents of its jar. The blade acts more like a scissor than a knife and has the potential for producing a much smaller particle than is possible with a food processor. To purée large pieces, some liquid is required so that the pieces don’t just create a dry pile above the blade. Expensive, high horsepower units do a much better job of puréeing than the inexpensive, underpowered units. High-horsepower units move the tip of the blade at a higher speed and have enough power so that the speed is maintained, even in a resistive food environment. It is a combination of the high tip speed and the tip configuration that produces a smaller particle size and a smoother purée. If you read a recipe that calls for straining the liquidiser-jar contents after puréeing it, then the recipe author was using an underpowered liquidiser. I’ve never had to strain even the stringiest of vegetables after puréeing in a high-powered model.