I didn't want to go too far off topic in that other thread (imagine that )... but it's funny you mentioned this. This might be a really dumb question, but is that because the blender destroys the fiber value of whatever ingredient you put in there? The reason I moved your quote here, I recently purchased one of these to powderize the legumes in my ongoing pursuit of the perfect dog-food. The beans are a great fiber source for her, but unless I mash them up after they're cooked, she sometimes eats around the ones that aren't completely mashed. But am I destroying the fiber value using this thing? : 2500g Electric Grain Mill Grinder Spice Commercial 4000W 110V Superfine Powder Grinding Pulverizer Stainless Steel
I wouldn't think so. But a blender isn't a juicer. https://www.kitchenaid.com/pinch-of... pulp, skin,for thicker drinks like smoothies.
OK so this thing works awesome, but I thought I better pass along an insight into making homemade dog food for anyone that cares. The hopper will take about 1 pound of legumes, whatever kind you like. Great Northern beans have the highest protein, and black beans aren't far behind. Split peas are good too. They're all great for a dog. Either way, I figured powderizing these things before cooking them would not only decrease the cooking time which is a pain in the ass on the stove (a giant pot sitting there several hours), and/or 8 hours at least using a Crock-Pot, but I reasoned (right or wrong) it would also allow that flavor of the Mackerel/Tuna/Salmon to be more thoroughly dispersed. Like crushed ice vs ice-cubes. In a way lol. Surface area. A teaspoon of powderized activated charcoal has like 8 square miles of of absorbent surface area. But whatever on that. Here's the thing however. It does cook way faster... but the stuff because of its weight, settles at the bottom of the pot. So even on the lowest flame, unless you strir it every few minutes, you get a layer of burnt stuff at the bottom of the pot. And before anyone goes there, cooking spray doesn't work, I tried it. And while non-stick pots make it easier to scrape off, it's still charred. So hmmm? Then the light came on. Try baking it. So I did. It works perfect. 325 degrees for an hour or so depending on how much water you put in there. I like it a little viscous. Not much, but just enough to use a soup ladle without it sticking when I fill her bowl. And if it gets too solid, you can always add hot tap water and stir it in their bowl. And remember, when adding canned peas or carrots and obviously the fish, dump the juice they come with in the cans with before putting it in the oven, then add however much water you want. This thing is a powerful machine. It powderizes anything. Muttley gives it 2 paws up.