How I use my stick-blender in a Pyrex Measuring Cup without splashing everywhere?

Formulating

How I use my stick-blender in a Pyrex Measuring Cup without splashing everywhere?

Posted by avaanstar on February 4, 2019 at 11:27 pm

When I use the double boiler to make a hair conditioner, the water is in one separate Pyrex measuring cup and the CreamMaker Cat (BTMS + Cetearyl Alcohol) is in another one.. Once both parts are melted/heated, I still have to pour this CreamMaker+water formulation into a mason jar in order to use the stick blender otherwise my product will splash all over the place if I just use the Pyrex measuring cup while blending… But when I pour the CreamMaker into the mason jar, I lose some it it because it freezes in the mason jar (like a candle) while I am pouring it. Any suggestions to stop some of the CreamMaker Cat from freezing? Or do you think there is a way for me to stir the CreamMaker+water in a Pyrex measuring cup using my Hamilton Hand Blender 59762? Is there a way I use my stick-blender in a Pyrex Measuring Cup without splashing everywhere?

CazP replied 5 years, 3 months ago 6 Members · 12 Replies
12 Replies

Soexcited

Member
February 5, 2019 at 12:04 am

Research the brand mason jars you’re using and see if they’re designed to be shatter resistant like Pyrex.

You could make a “lid” for your measuring cup that has a piece cut out the size of the mixer wand.

The safest thing to do is purchase some glass beakers designed for this type of work, but I know they can be expensive
Margaret2

Member
February 5, 2019 at 3:24 am

I now use a stainless steel asparagus cooker (google it) to mix by emulsions because there’s no danger of breakage and it is good for sanitizing. I don’t make more than 1-1.5 liter at a time, so the 2 liters asparagus cooker is fine for me.

Try to get one with a spout, for pouring.

I also use canning jars to separately heat my water & oil phases. I have thermometers in them and lids. The lids have a hole drilled into the tops and a thermometer is inserted through this hole into each jar. I have no noticeable loss of water via evaporation using this method, I have often weighed the jar before and after heating, no mass difference was noted.

I pre-heat my asparagus cooker by pouring boiling water over the OUTSIDE of it, wearing rubber gloves of course. I have pre-sanitized the asparagus cooker of course, now it’s being pre-heated with boiling water being poured over it, just before I am ready to make the emulsion. This ensures the pot is warm, so the oil phase doesn’t cool off and ‘freeze’ by being poured into a cool mixing vessel, dig?

Use a REALLY flexible SANITIZED silicone spatula (1 piece is better for cleaning it afterwards) to clean out your oil phases jar if you think you’re losing too much from it sticking to the jar. I tend to reserve a very small amount of my water phase to rinse out the oil phase jar, when I am combining them in the asparagus cooker, to do the stick blending, to create the emulsion.

The above works very well for me but I am only making small batches, not like the ‘big boys’ making vats of product.
Margaret2

Member
February 5, 2019 at 3:27 am

Keep your eyes peeled at garage sales, yard sales, estate sales and thrift shops for stainless steel jugs or other items to use as a mixing vessel. As long as it is NOT insulated, otherwise it might take ages for your emulsion to cool off. At least, that is my experience.
Microformulation

Member
February 5, 2019 at 3:32 am

You really need to consider the proper grade of Stainless Steel. Processing equipment is usually SS 316 grade.
Margaret2

Member
February 5, 2019 at 5:41 am

Oh……?. I guess I better look for something else. Sigh…
Doreen

Member
February 5, 2019 at 11:35 am

I don’t know if it’s mentioned, but maybe it’s an idea to tightly cover your Pyrex beaker with simple plastic foil and leave a small opening to put the stick blender attachment through?
avaanstar

Member
February 5, 2019 at 1:00 pm

Doreen said:

I don’t know if it’s mentioned, but maybe it’s an idea to tightly cover your Pyrex beaker with simple plastic foil and leave a small opening to put the stick blender attachment through?

Ooh that’s a good idea! Have you tried it and it has worked?
avaanstar

Member
February 5, 2019 at 1:02 pm

Microformulation said:

You really need to consider the proper grade of Stainless Steel. Processing equipment is usually SS 316 grade.

Thanks for the reply. I am confused, Are you saying my stick blender is not stainless steel?
Margaret2

Member
February 5, 2019 at 3:04 pm

I think the suggestion about the 316 stainless steel (s/s) is about the type of s/s the asparagus cooker I use, and suggested to you, is made of. It is not the best it seems, as it might get damaged by highly acidic or salty items. If you ‘google’ 316 stainless steel, you’ll see what I mean.
Microformulation

Member
February 5, 2019 at 4:29 pm

We use 316 all the time in Contract Manufacturing. If you ever shop for Groen Lee Kettles, it is the grade they use. In a Process Engineering class I took, they endorsed 316 grade for all but some of the more exotic products (toothpaste perhaps).

You can look and find a stamp that reflects the grade if you look correctly so you can confirm if your vessel is the proper grade.

Except for cost and ease of manufacturing of the vessel or final product, 304 grade is inferior.
Doreen

Member
February 8, 2019 at 7:22 pm

@avaanstar
Yes it worked for me! Good luck!
CazP

Member
February 9, 2019 at 11:05 pm

I make small batches too, I’m wondering why preheating your mason jar is not an option to stop this “freezing”. I add oil to water so it isnt a problem here because the hot water goes in first but if I was doing a water to oil blend I would either heat my oil in the mason jar then add the water or preheat the jar. Would that not work?