Plant drink and stock maker Emulsionizer

Emulsifying is the specialty of this inconspicuous yet effective kitchen appliance. The "Emulsionizer" supports you in the preparation of your vegetable drinks, sauces, pestos, dips and vinaigrettes or vegetable stocks. "Milk" made from soaked cashews, almonds or oats, for example, is all the tastier if it is simply prepared in the "Emulsionizer" (without the use of a high-performance blender or nut milk bag). To do this, first soak the whole kernels or grains in water and then pour both - the soaked ingredients and the soaking water - into the sieve insert of the stainless steel "Emulsionizer". Whether you want to use this sieve insert in the matching borosilicate glass container or in another high-walled container is up to you, the important thing is that you now puree the soaked seeds, grains (or nuts) with your hand blender. The sieve insert acts as a strainer. A mortar made of natural pine wood is included, which you can use to intensify the straining process. This allows you to use all the flavor-forming components, as the emulsified liquid - your plant drink - not only contains the flavor of the ingredients themselves, but also all the components dissolved in the soaking water.

You can proceed in the same way with spices and vegetables or, for example, with dried mushrooms that have been soaked before use to create a stock as the basis for invitingly aromatic, multi-layered dishes. Just think of creamy risotto with porcini mushrooms or chanterelles with homemade fettuccine... The "Emulsionizer" also allows you to use all ingredients without leaving any residue - zero waste cooking is the keyword.