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Originally Posted by BigV
What would you like me to test for you? The more specific you are the better.
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Now that's a fun idea for a thread!
The main thing I want to puree on a regular basis is about 4 chicken thighs at a time (filets, not with bones, sorry
) plus about 2 peeled and cored pears.
My big concern is whether the thin stringy fat of the chicken will get wrapped around the base of the blades, unable to be spun free and decimated. Everything that can spin around gets turned into chicken goo, I'm sure, but will there be thin cords of fat underneath that are hard to wash out?