All-Clad Corded vs. Braun MultiQuick-5 Side-by-Side Comparison

The All-Clad’s strong motor pulverized carrots and pumpkins easily, but it fell short in handling leafy veggies. After 30 seconds of blending time, several chunks of celery remained quite intact because they got lodged in the blade guard’s holes. The blender somehow couldn't draw them toward the blades. Ultimately, the soup failed to reach the perfect texture. At this price point, we expected a restaurant-quality soup rather than this grainy one.

The quality of blade’s material is impressively sturdy for the price, and that combined with a heavy-duty motor give the Braun MultiQuick-5 a great pureéing capability. As hard-to-blend as it was, our hearty soup wasn’t a challenge for this blender. In the span of 30 seconds, a two-serving pot of chunky soup became soft and creamy. For most people, this result might be fine enough, but draining it was still necessary to separate the remaining solids if you want the most silky, restaurant-quality soup.

In this test, the All-Clad 10942212300 blended the thick mixture without struggle. It completed its task in about one minute, which was much faster than average. All the frozen fruits were broken down into the finest of bits. There were a smattering of kale flakes in the final smoothie, but that didn’t affect our taste buds.

The Braun’s 13,700 RPM motor did a fine job at this test. It even worked as fast as higher-priced models, namely the Vitamix 5-speed, Breville Control Grip, and the All-Clad, churning out a serving of icy smoothie in only one minute. 

Most importantly, of all the blenders we tested, this blender is the only one that blended without too much trouble. With the remaining blenders, some had a hard time blending through the frozen fruits, while others created tight suction that made it pretty difficult for us to lift the blending shaft. The texture and consistency of its smoothie was also better than most. It was nearly as silky as the Vitamix—our best value immersion blender, with just a couple tiny chunks of unprocessed mango.

For this test, we tried to whisk together three egg yolks and 240ml oil using the blending wand. To avoid broken mayonnaise, we ran mostly at medium speeds and only sped up once the oil started emulsifying. Each blender is put through the same testing procedure. However, this was the only hand blender that couldn’t reach the emulsion stage. After about 2 minutes of operating, all we got was a jumbled mixture that looked more like broken eggs than an emulsion.

Technically, it’s hard to conclude whether or not the All-Clad can make mayonnaise in the real kitchen since there are many external factors that prevent the emulsion from forming. This also means that the emulsifying capability of this blender is still an open question.

The Braun’s manual instructs that its whisk attachment should only be used for whipping cream, beating egg whites, making sponge cakes, and ready-mix desserts. This is certainly an unusual specification, as whisks are commonly used for other purposes - such as making mayonnaise.

Regardless, we stuck to our plan and used the whisk to make mayonnaise. As it turned out, it performed about as well as its competitors’ blending shafts in terms of emulsifying time and texture. 

Most importantly, our mayonnaise was rich and very creamy. It was a great example of how this blender can be an alternative to a hand mixer to top off your favorite meals with inspired sauces.

Considering how evenly and easily it blended frozen fruits, we weren’t surprised that the All-Clad had no trouble pulverizing raw nuts. After the mixture reached our preferred consistency, we extracted the liquid using a nut milk bag. The pulp was finely ground, so the final drink looked creamy and very milk-like. It tasted rich and almondy, exactly as it should. The whole procedure lasted one minute, which was 50 seconds faster than the worst one, the Chefman 6-in-1.

In this test, the Braun MultiQuick -5 took just 47 seconds to produce one serving of almond milk. It grinded relatively evenly to dissolve the nuts’ sugars and proteins into the water. Thanks to that, even when our recipe is sugar free, we got a drink with a mildly sweet and creamy taste. Suffice to say, this blender will have you ditching store-bought plant-based milk without reluctance.

Any whipping task will likely exceed your All-Clad’s capability, but that’s mainly because it doesn't include a whisk attachment. We haven’t tried a single hand blender that could whip egg whites using just the blending wand. More often than not, the whites never even reach the soft-peak stage. In the end, we were left with a cloudy liquid composed of two separate layers of bubble film and eggy water.

Of all the blenders we tested, the Braun is among a few ones that passed this test, as it included whisk attachments ideal for beating egg whites. Using the ordinary blending wand, the remaining blenders couldn’t draw enough air into the egg-whites, which prevented the egg-protein from forming a stable foam. 

Compared to the rivals, our Braun MultiQuick-5 was 30 seconds faster at creating an airy, fluffy egg foam. Although there was barely any difference between their outcomes, the speedy whisking process of the Braun MultiQuick-5 did help it avoid overheating, which should make it more reliable.