Why shouldnt you blend hot liquids

How to blend hot foods safely 1.The worst that could happen:The base of your product impacts what it can mix with.Also, use as slow a speed as possible.As ocaasi suggests, you can cover the open lid with a kitchen towel as you start to ensure there's no spray.

Cold ingredients can cause your final product to be dense and dry.The idea is that heat destroys enzymes.Using room temperature water will minimise this effect.Gluten is formed when liquid is added to flour and it's agitated (think mixing, kneading, etc.).Start the blender slow and then speed it up.

It can be tempting to pull ingredients like eggs, butter, and milk out of the fridge and incorporate them into the cake mix right away, but that can be a mistake.For the love of god, please don't confuse pasta water with any of these.)This mixture was dangerous because it is not only explosive but it will also produce a dangerous gas which could irritate our respiration system.Alcohol and acidic drinks negatively affect saliva some people argue that drinking.Bleach + vinegar katja cho the combination sounds like it'd be a powerful disinfectant, but the two should never be mixed.

Remove center piece (feeder cap) of blender lid.