A less-viscous smoothie is more drinkable, by adults and kids alike. (We assume we add minimal to no water.)
1300W-blenders are touted by salesfolks as Formidable Juice Machines.
Is this marketing hype to justify the eye-popping price tags, or do they actually serve a better purpose than 400W blenders.
No wide survey question is sought here. The question is very narrow.
Is the viscosity of the smoothie (for mangoes, berries, kiwis and other low-fibre food) produced by 1300W blenders noticeably lower than that of 400W blenders? Assume that I add equal amounts of water, and I do not intend to add ice cubes. …read more