2/19/2026 at 8:43:58 AM
I'm a bit surprised about the fact that the somewhat related magnetic stirrer [1] never made it in to mainstream kitchens. I used these a lot during my PhD, and can imagine them being handy in the kitchen. I suppose one difference is that in the kitchen, liquids tend to be more viscous.As I write this I realise that popping a small inedible magnetic bean in to food while cooking is a bit of a safety hazard, so that is probably why we don't see this at home. Although, you could have larger stirring beans, or other shapes, which wouldn't be a choking hazard. -- [1] https://en.wikipedia.org/wiki/Magnetic_stirrer
by JR1427
2/19/2026 at 2:55:52 PM
Viscosity is the big problem in the kitchen. I am no 5 star chef by any means but pretty much everything I have mixed in a beater or blender is thick enough to require a sturdy mechanical link to the drive motor. The firm attachment also means you're not fishing out stirring bars from completely opaque liquids. Might be able to use a magnet but that one more thing to clean.by MisterTea
2/19/2026 at 11:30:37 AM
Could a vortex mixer work for cooking-style mixes? I'm thinking everything from powders (throw in all your flour and spices, mix) through to larger grains (breadcrumbs, seeds), through to thick fluids (dense soup with starch or potato) through to something as heavy as dough. Could it plausibly work? What sort of substances are mixed in a lab?by vintagedave
2/19/2026 at 10:36:09 AM
Fish them out with a ferrous metal rod. Do not serve until the stirrer is back where it should be.by ErroneousBosh