“You’re not using it right.”
Not as well. Blending hot things in a closed tabletop blender is a recipe for disaster. It’s also severely limited in volume compared to a soup pot. If you’re trying to go directly to the plate after blending the process of batching it into a traditional blender is a nightmare.
We use our immersion blender pretty frequently, typical stuff we use it for is:
- whipped egg whites (using whisk attachment and the blender cup)
- berry coulis
- homemade mayo
- tomato soup, or other blended soups
- Sauce for indian butter chicken
- verde salsa
Yeah, you can do most of this stuff in a regular blender (except the mayo), but the immersion blender is much easier to clean, and doesn’t need to work in batches or transfers.
I use mine for making frappes and German pancakes. The latter suggests to me it might also be handy for egg custard.
Pro tip: Command’s mop & broom gripper works beautifully for hanging an immersion blender.
I do all the breakfast cooking. If my gf wants an omelette, I separate one of the eggs, whip the white, the fold it into the beaten eggs. My gf has no clue why my omelettes are so puffy good.