Blending hot liquids safely

Summary

This pattern is for anyone who purées hot food at home. It describes how to use a stick blender or jug blender with hot liquids so steam can escape and nothing splashes or bursts out.

Recommendation	Why?
Take the pot off the heat and let it stand a few minutes before blending.	Liquid just off the boil produces the most steam and the worst scalds.
With a stick blender, put the blade fully under the surface before switching on, and switch off before lifting it out.	A blade at the surface throws hot liquid out of the pot.
Tilt the pot slightly and keep the stick blender away from the bottom of the pot.	The blade stays submerged and doesn’t scrape or catch on the pan.
Fill a jug blender no more than about half full with hot liquid, or less if the manual says so.	Steam expands when the blades start and needs room, or it can push the lid off.
Remove the centre cap from the lid and cover the hole with a folded tea towel held down by hand.	Steam can escape through the cloth while splashes are caught.
Start on the lowest speed and increase slowly.	A sudden burst at high speed is what forces hot liquid upwards.
Unplug the blender before touching or cleaning the blades.	The blades are very sharp and can start if a button is bumped.

Context

This pattern suits soups, sauces, gravies and purées made at home in an ordinary pot.

It does not suit blenders the manufacturer says aren’t designed for hot liquids, plastic jugs that aren’t heat-rated, or food straight from a pressure cooker before the pressure has fully released (see Natural pressure release). Some high-powered blenders have a hot-soup program and their own fill limits, so follow the manual.

There’s a trade-off between convenience and control. A stick blender is safer and saves washing up because the food stays in the pot, but it gives a slightly less silky result. A jug blender is smoother but means moving hot liquid in batches. This pattern prefers the stick blender for everyday use and the jug blender, carefully, when texture really matters.

Usage

Getting ready: turn off the heat, move the pot to a stable spot on the bench or a cold burner, and let it rest for a few minutes. Wear long sleeves or an apron, and keep children and pets clear.

Stick blender: lower the head into the liquid at an angle so air escapes, then switch on. Move it slowly around the pot, keeping the blade under the surface. Switch off and wait for the blade to stop before lifting it out.

Jug blender: ladle in hot liquid to no more than half full, fit the lid firmly, take out the centre cap and hold a folded tea towel over the opening with your hand flat. Start on low, then build up. Pour each batch into a clean pot and repeat. If you’re making a big batch to keep, cool and store it promptly as in Cooling and storing leftovers.

Cleaning: unplug first. Fill the jug with warm water and a drop of detergent and run it briefly, or wash a stick blender’s head under the tap. Treat blades like a knife; see Stable board, claw grip for general sharp-edge habits.

References

Your blender’s manual gives its maximum fill level for hot liquids and whether the jug is heat-resistant, and a first aid course covers treating scalds.