Sprinkles Blender Download

My sprinkles are intersecting at some points and in the tutorial he doesn't say how to fix it. It's not that big of a deal, since you can play with the seeds, but for a realistic amount of sprinkles there are always intersection, which bothers me.

Playing around with the poisson disk, the sprinkles density and the seed doesn't solve the problem of intersection in the way I'd like. I think it would look more realistic if there are some sprinkles on top of each other, because that happens if you use sprinkles

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Otherwise, I would do the sprinkles with dynamics. Make a bunch of the sprinkles, make them active dynamic objects, the icing a passive collider with a lot of friction and drop them onto the surface. They will self-collide and then you can bake them out as objects after. this will do what you really want them to get in Geometry Nodes.

I am following blender guru tutorial to make donut . however while making sprinkles the top part is not becoming flat like the blender guru did in his tutorial.... though i am following all his steps still. here's the images for clear perspective..enter image description here

Herbal Sprinkles are one of the most simple and satisfying ways to incorporate more herbs into your cookery. The key to using herbal sprinkles is to take them out of the cupboard and keep them next to where you cook and eat. I have several herbal sprinkle combinations right next to my stove and blender and on the kitchen table. If the herbs are readily accessible you get into the habit of using them every day, pretty soon you wonder how you lived without such a pleasing array of herbal flavors.

Red Powder is a source of anthocyanins which are a type of flavonoid that give the plants their deep rich color. This is a great way to include anthocyanin containing herbs into your diet. Herbal sprinkles bring the healthful qualities of your apothecary to the center of your daily culinary experience. Enjoy this wonderfully creative and delicious journey.

I use a stick blender, which combines the butter and egg really quickly. Imagine The Flash is whisking the hollandaise. This speed and a slow but constant flow of butter doesn't allow the eggs and butter to seperate.

I ensure the sauce is never above 110F, which stops the chance of the egg scrambling. To do this the eggs and lemon are combined with the stick blender. The friction here warms the egg yolks up. Then you add the melted butter straight from the pan/microwave. This has enough heat to thicken the sauce, but not enough to scramble the eggs.

I have had success by placing the jug into a bowl of boiling water and then after a couple of minute using the immersion blender to re-blend the sauce and distribute the heat.

But it doesn't always work perfectly.

This worked marvelously for my post Thanksgiving breakfast of Eggs Benedict. Stovetop versions have ALWAYS been a hit or miss disaster, so this approach was easy, but also made a world of sense! I did need to add a bit more lemon to hit the right tart flavor, but the immersion blender and melting the butter in a measuring cup to allow the controlled flow into the egg mixture was great! Pretty sure Julia Child would heartily approve!

Yes, I use my handheld immersion blender (although mine has two speeds) but if yours has one it should be fine.

The trick is to gently pour the melted butter over the whipped egg yolk.

Hope that helps

I've made this Hollandaise sauce twice now, and it turned out perfectly (and delicious!) both times by closely following the directions! Using a handheld immersion blender is genius! Thank you for this recipe!

I'm 70 years old and have always been afraid of making the sauce for eggs Benedict...but not anymore. I gave up my blender a few years ago and love the hand emulsifier so loved to see this recipe use it. So fast and easy and it came out perfect. My husband said it was the best so that was a plus too. Thanks so much for destroying all those fears...I feel free!

I love a good hollandaise and yours looks so perfectly creamy! I'll have to try the immersion blender method - it looks so foolproof! There's nothing like hollandaise with poached eggs or asparagus. So, so good.

I wish you - I haven't tried making hollandaise sauce yet because I have been intimidated and overwhelmed by the effort involved and the dire predictions of the sauce separating. But a 2 minute blender version? Now that I can totally do!

Interesting! Now, I've made blender Hollandaise sauce for years - don't remember now where I learned how - but I'd not had it work quite right with the stick blender. I thought I needed the jar on the traditional one. So this is in some ways even easier than mine! Cool!

It really does work Anne, as long as your jug/cup measure isn't too wide. You want the head of the stick blender to fit. Then pour the butter at a slowish speed. No need to drip it it, but don't pour it in, in one fast pour. I use this method at least once a fortnight and we love it.

This is how my husband taught me how to make hollandaise! He learned this at a restaurant he used to work for as a line chef! I love this immersion blender method! A real game-changer for all lovers of eggs benny, like us!

Hollandaise is such a luscious sauce! I'm not sure why I tend to save it for special occasions when it can be done so quickly like this. I've done it in a blender before and had much more luck than the stovetop version, but I love the idea to use an immersion blender, too!

Ever since I read Anthony Bourdain's Kitchen Confidential I avoid restaurant hollandaise and only make it at home! I use my immersion blender to make mine - very similar process that you detail here, but no blender to clean up after.

Thank you!!!! I must add that to the recipe, here in Australia we call immersion blenders stick blenders, I must add alternative names to my recipes! Like you say I don't want people thinking they have to wash up a whole big blender jug!

Hi Claire....(love your site BTW)...many many years ago in a cookbook called The Cotton Country Collection - put out by the Junior League of Monroe, LA, I had stumbled upon a recipe for Blender Hollandaise which I used successfully many many times. But like a lot of recipes, we move away from or forget them and use other methods of achieving success. I had completely forgotten about that lovely blender Hollondaise till I saw this recipe, and remembered how perfectly is created this silky, satiny sauce that was perfect every time! And SO easy to do too!! Now I'm going to use your recipe (mainly because I can't find my cotton country cookbook, lol) and make this once more. Thank you for posting it!!

Thank you Joy, I love this method. The key is always the slow addition of the butter whilst the stick blender does the work, but it is still so much faster than whisking over a bain marie.

And thank you so much for your kind words about my photography, as a fellow blogger I am sure you know how much that means to me.

Skip the coffee shop and get your frappucino fix quickly at home. These delicious vanilla frappucinos are super easy to make. Just a few ingredients and a spin through the blender and this yummy frappucino can be yours.

If you love a salty, rich, cheesy sprinkle of parmesan on your dishes but would rather do without the dairy, these vegan parmesan sprinkles are a satisfying alternative. They provide a flavor pop to all things savory and only require three ingredients. A rosemary-flavored option is included in the recipe - so dreamy on Italian food! Gluten-free, dairy-free, oil-free, and so delicious!

Avoid over-processing your ingredients or they will turn to butter! Stop the machine frequently if needed to help larger pieces get to the blades. Toss with a spatula if necessary. If using a food processor, pulse the ingredients. If using a blender, turn up to a medium setting (not high).

In honor of Halloween this week I want to share this special recipe for paleo Chocolate Sprinkle Doughnuts from page 33 in my cookbook Eat What You Love. When I was growing up, it was a tradition to have pumpkin soup and donuts on Halloween night before going out to trick or treat. Sugar before sugar! Ha. Most of the time, it was powdered sugar donuts. But sometimes they were chocolate glazed with sprinkles, like these. My favorite!

Omg yeah, I completly forgot about stretching out a sphere on here. That would have been so much quicker. I think I like the look of the tube method instead actually, as my friend said the sprinkles look too much like Matrix pills on the donut

I'm a beginner in Blender and am doing the BlenderGuru donut tutorial(doing the cup portion of the old one and geometry nodes sprinkles of the new one), but wanted to do something more by adding a Homer Simpson pic on the larger plate(surrounded by donuts on the edge, but irrelevant to this). Problem is I can't find why the texture seems to levitate right above the object, even causing a shadow, while rendering in Cycles. In Material Preview mode it shows up level with the plate exactly as it should. ff782bc1db