Hi Chef Burton;
Being a home cook, space is always a concern regarding necessary equipment. I question purchasing a chinois. I have been making my version of Cauliflower soup using a cream/roux base for many years just from my own head. I finally invested in a Kitchen Aid Immersion Blender and really love it for my creamed soups. I generally keep my vegies in and just puree them up with the IB. My question is, what is your opinion of Immersion Blenders and would I be able to incorporate Xanthum using it. It would be nice to thicken with the Xanthum leading to less waste i.e. not having to reduce it down as long or increasing quantity of roux So far my dome strainer has done the trick and my blender is the home use quality, great for a milkshake etc. only.
