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I’ve Tested 45 Scooters on the Streets of New York—Here Are My 9 Favorites

I’ve Tested 45 Scooters on the Streets of New York—Here Are My 9 Favorites

Other Scooters to Consider

I’ve tested many scooters. Not all deserve a spot above, but some are still worth considering.

Niu KQi 100P

Photograph: Julian Chokkattu

Niu KQi 100P for $350: The KQi 100P is slightly lighter, cheaper, and faster than the Segway E2 Pro, my top budget recommendation, but I eked out slightly less range (under 5 miles). Granted, most people will be able to go a little further since you’re probably not 6’4″ and 250 pounds, but the Niu just has a smaller battery than the Segway. I also prefer having turn signals, which are absent on the Niu, and Segway’s app is nicer. The KQi 100P’s 300-watt motor has slightly less power, which means slower starts, but this scooter has performed very well for its frequently discounted price of $379. If you want to spend as little as possible and need a transport option for nearby grocery stores or toting around your college campus, this one will do the job.

Image may contain Scooter Transportation Vehicle and Escooter

Punk Electric Punk Rider Pro

Photograph: Julian Chokkattu

Punk Electric Punk Rider Pro for $1,299: The Punk Rider Pro has several highs and some very odd lows. This relatively new brand offers top-end features at a reasonable price, such as 1,200-watt dual motors, a beefy battery, and a top speed of 32 mph. Assembly was a little more annoying than other scooters—you have to install the screws through two plates and line them up while holding the handlebar in place, which seems like an unnecessary extra step over other scooters. Then, when I tried to scan the QR code to install the app, it tried to circumvent the Google Play Store and install an app called Vicont through Chrome (that’s a security risk). I didn’t do this, and found the app through the Google Play Store; it paired, but it’s a little glitchy. Thankfully, you don’t need it to ride the scooter, and the ride experience is solid, if a bit stiff. Suspension is lackluster, and I found myself gripping the handlebars tightly so that my hands didn’t slip off while riding over the terrible roads in Brooklyn. You can drive in dual-motor or single-motor mode, each with three levels (1, 2, 3), with corresponding speeds. I was mostly fine riding in single-motor mode on level three, which frequently took me to 23 mph, but I would enable the dual motor on slopes—climbing the Williamsburg Bridge in Brooklyn was child’s play. I have noticed that the stem likes to wobble at high speeds, which is something to keep an eye out for. But the best part of the scooter is the range. After 17 miles, I had 61 percent left in the tank. That’s incredible. The downside is the scooter’s 69-pound weight. The company also says its website is being revamped to focus on enterprise customers, whereas consumers can buy and get servicing options from Epic eRides, a distributor based in Florida. This latter part is a bit of a red flag, especially when it comes to aftermarket care. I think it’s just safer to stick with a more established company until Punk Electric sorts these kinks out.

Segway ZT3 Pro a black and red electric scooter in front of a white fance

Photograph: Julian Chokkattu

Segway ZT3 Pro for $850: The ZT3 Pro is an off-road scooter, so it’s perfect for all the terrible roads here in Brooklyn. I was delivering Christmas cookies to some friends and used the ZT3 Pro to trek from Bed-Stuy, Brooklyn, to lower Manhattan, then back into Brooklyn to stop by Greenpoint, and finally head back home (that’s two bridges!). It was roughly 16 miles—in the last mile or two, the ZT3 Pro began lowering its speed and was on its final battery bar, but I still made it into my house. No need to do the dead scooter walk of shame! I rode it at the second speed mode, which limited it to 15 miles per hour, but the 650-watt motor can go up to 25 mph. It folds up easily, though I wish the stem had a more secure latch when it’s down. You get turn signals, a bright headlamp, and a bell. But what’s most impressive is the suspension. I went over some small potholes and did not feel the vibrations as deeply in my bones as on other scooters I’ve tested. That’s also likely thanks to the large 11-inch tubeless tires. The only main problem I had with it was its weight. At nearly 66 pounds, it’s manageable for a flight of stairs or two, but it gets tiring quickly. I also find the newer Max G3 matches the ZT3 Pro in many ways and outpaces it in others, making the ZT3 Pro feel redundant.

Mini Motors USA Dualtron Togo a black electric scooter beside a white fence

MiniMotors USA Dualtron Togo Scooter

Photograph: Julian Chokkattu

MiniMotors USA Dualtron Togo for $850: If you can buy this scooter at the discounted price I’ve seen it drop to—$499—I think it’s phenomenal value. At $850, not so much (it’s also sold out right now). I went from Bed-Stuy, Brooklyn, over the Brooklyn Bridge into lower Manhattan and back home on a single charge, a roughly 13-mile trek, and it was out of battery. The ride feels stiff, and this scooter must be designed for shorter people, as my arms had to be fully outstretched to reach the handlebars. A safety feature locks the throttle after a few seconds (you can turn this off in the app), and you need to press both brakes to unlock it. I initially found it annoying, but now I don’t mind it—an accidental press of the throttle won’t send this thing flying. I rode it at 15 mph, but it can hit 25. However, my trek back home wasn’t that fun. The scooter, despite saying I had 30 percent left, began slowing down when I was still a few miles away, so I had to ride home at an agonizingly slow 8 mph earlier than I expected. The battery gauge is very useless; it would say I had 78 percent at one point, then minutes later it would say 40 percent. The max load is only 220 pounds, so shorter and lighter people than me will get better range, but it’s a solid little scooter, especially for under $500 on sale. It weighs 54 pounds.

Niu KQi3 Pro for $399: Over many rides, I became quite fond of the KQi3 Pro, and it was our top pick in this guide for quite some time. It offers great range for the money. Despite riding over steep bridges around New York City, I frequently got around 15 miles out of it, but you can probably expect 18 to 20 miles (unless you’re also a tall giant like me). It goes 20 miles per hour, the 9.5-inch tubeless tires offer a comfy ride, and the disc brakes reliably bring it to a quick stop. You get perks like a bell, lights, and space on the handlebar for attaching a phone mount. It’s super easy to fold, but it weighs 45 pounds, so it’s not what I’d call lightweight. I also wish the handlebars could fold down since they can snag on stair railings. It’s slightly older now and has been replaced by the Niu KQi 300X and 300P, so make sure you catch it on sale.

MiniMotors USA Dualtron Mini Special for $1,499: The instructions to assemble this scooter are vague, and a few steps aren’t even mentioned in the instruction booklet. (I found the handlebar grip hard to put on—rubbing alcohol is your friend.) This is also the first time I tried the MiniMotors Dualtron app, and honestly, it’s not beginner-friendly. None of the terms and functions are well-explained. It’s not a scooter I’d suggest for newcomers, but once you get everything up and running, the riding experience is quite nice. It has a top speed of 35 mph, and while the company claims a 40-mile range, you can expect closer to 25 to 30 miles. It’ll handle slopes just fine, but I do find it weird that despite being fairly hefty (59 pounds), it has a max load capacity of 200 pounds (most scooters can support up to 265 pounds).

FluidFreeRide Fluid Mosqutio scooter

Photograph: FluidFreeRide

Fluidfreeride Fluid Mosquito for $899: If the lightweight Unagi Model One Voyager doesn’t interest you but you still want an ultra-lightweight scooter, then check out the Fluid Mosquito (7/10, WIRED Recommends). At just 29 pounds, it’s one of the lightest scooters in this guide and has a comfy, built-in grab handle for easy toting. It’s fast to fold and is powerful, with a top speed of 24 mph. But shaving down the weight on this nimble scooter does have drawbacks. The suspension is just OK—you’ll feel most of those bumps—and the wheels are narrow. The braking system works fine, but you might encounter some skidding if you make a sudden stop, and the range is lackluster (around 9 miles in my testing, going over the Brooklyn Bridge). There’s also no easy way to change speed modes on the fly; you set it before you ride.

TurboAnt M10 Lite for $280: This is a perfectly fine budget scooter best for folks under 200 pounds. (I wasn’t able to hit its top speed of 16 mph.) The assembly requires a few extra steps (more things to screw in, like the rear mudguard). I was only able to get around 8 miles riding it, but I like that the folding system is quick, the display is bright, and it’s pretty light at 31 pounds. Just don’t take it up any steep hills.

Gotrax Apex for $243: The Apex is 32 pounds and easy to fold up. It has an integrated bell and a digital display that shows your speed and battery life, and it can go up to 15 mph. The Apex is reliable—I’ve gone to coffee shops, remote video shoots with a backpack full of camera gear, and the grocery store, though it’s not the smoothest ride. The 250-watt motor struggles with any slight incline, and slopes drain the battery fast. The battery usually lasted around 9 miles for me. I’m also tall, and I had to constantly outstretch my arms to reach the handlebars. You’ll want to tighten the rear disc brake; it works fine, but I wouldn’t have minded more stopping power.

Gotrax GX2 for $1,299: The GX2 is 76 pounds and packs a lot of power and range. This gunmetal scooter looks a bit like something out of Transformers and can hit a max speed of 35 mph via the dual 800-watt motors, but I usually rode it at 20 mph. It took me to midtown and back to Brooklyn (a total of 18.4 miles) with some juice left over. I hate carrying it up and down the stairs because the stem is super thick, making it difficult to grasp. When you’re waiting at a light, the GX2 also switches to Parking mode after a few seconds, so you constantly have to remember to press the mode button to switch it to the driving gear. It’s super annoying, and Gotrax says there’s no way to disable it. I am a little concerned about build quality—the motor makes a noise as if something is brushing against it, and this sound disappears if I lightly press the left brake lever while riding. The latch to keep the stem upright comes down too easily, despite a sliding lock mechanism to keep it in place; Gotrax says it might just be that it’s installed too tightly. If you see any of these issues, I recommend reaching out to Gotrax and going to a local scooter shop to have them take a look.

Navee S65 scooter

Photograph: Navee

Navee S65 for $660: Navee is a relatively new brand growing its presence in the US, and I had a great time using the S65 (7/10, WIRED Recommends). I was able to regularly complete 16-mile round trips at 20 mph, but that pretty much depleted the battery. It has great acceleration, thanks to its geared hub motor, and it climbs slopes with ease, but this also makes it very loud. The motor’s sound disappears if you’re in a noisy city like New York, but it can make you self-conscious on quiet streets. It’s 53 pounds, so it’s heavier than our top pick despite a similar range, and its customer service is up in the air since it’s so new. Still, I had fun riding it.

Evolv Terra for $1,230: I enjoyed my time with the Evolv Terra (7/10, WIRED Recommends). It’s 53 pounds and thanks to the thin stem, not too annoying to carry. It’s powerful, with the potential to go as fast as 31 miles per hour when you engage both 600-watt motors (check your local speed laws first!). Otherwise, you can cruise along at 20 mph as I did on the second gear speed setting (there are three in total) with the single motor. Range is pretty average, with around two bars left on the meter after 15 miles, so it can potentially last more than 20 miles, especially if you’re conservative with its speeds. The suspension is OK, but the solid tires on rougher roads can feel quite bumpy. The fenders also seemed pretty useless to me as, after a wet ride post-rain, my back was covered in specks of dirt kicked up from the rear tire. The stem’s angle was also a little too close to my body, and the lack of a thumb throttle meant my wrist hurt after long rides. You can tweak the angle of the throttle and brakes to improve this, though.

Radio Flyer S533 for $599: Honestly, I’m surprised at how well this scooter did in my tests. The folding mechanism is just a latch and a sleeve you pull down to keep the latch from coming undone while you ride. It’s super easy to fold and unfold, and lightweight at 30 pounds. It’s not a commuter scooter by any means—my range hovered under 8 miles on a single charge—and despite exceeding its 220-pound load capacity, I averaged around 14 mph of its 16 mph top speed. It’s a nice little scooter for going to the post office, grocery store, or Cinnabon when my wife asks for a cinnamon roll. However, its price doesn’t match its power and performance; it should be cheaper. It’s also worth noting that the first model the company sent me didn’t turn on and the second model had a deflated front tire. Inflating it was a quick affair and I haven’t had problems since.

Scooter Accessories

The Beam Virgo a white helmet with blue reflective lenses sitting on a wooden surface

The Beam Virgo Helmet

Photograph: Julian Chokkattu

The Beam Virgo Helmet for $299: If you’re riding faster than 15 miles per hour, I strongly suggest you get a full-face helmet, which covers more than just the top of your noggin. I’ve been using The Beam’s Virgo for several weeks and am quite satisfied with it. It looks cool as heck, and I love the flip-down visor—it began raining when I was riding once, and it was nice not having water splatter into my eyes. Putting it on is a bit of a squeeze (I have the large-size helmet), and I have to take off my glasses. But I put them back on once the helmet is on my head, and there are holes on the side to put earbuds in. It’s very comfy, though the padding sometimes falls out of place, and you have to readjust it when donning the helmet. It’s a MIPS helmet, which means it reduces rotational motion to the brain in an accident to reduce the risk of brain damage.

Thousand Heritage 2.0 Helmet for $99: Anyone going slower speeds will be perfectly fine with a Thousand helmet. Several WIRED reviewers, including yours truly, have tested and used Thousand’s Heritage helmets. They’re attractive and comfy, and you can clasp the helmet one-handed.

Giro Ethos Mips Helmet for $242: If you don’t like the look of the Thousand Heritage (how dare you), I am fond of the Giro Ethos Mips. It’s supremely comfy to wear, and there’s a remote accessory you can attach to the handlebars to enable turn signals on the helmet itself. (Annoyingly, the helmet recharges via microUSB.)

Peak Design Universal Bar Mount clipped onto the handlebars of a bike with a hand about to snap a mobile phone to it

Photograph: Julian Chokkattu

Peak Design Universal Bar Mount for $50: To use this mount, you need to use the Peak Design case for your iPhone, Samsung, or Google Pixel, but it is by far my favorite mounting solution. It uses Apple’s MagSafe system paired with Peak Design’s SlimLink mechanism, which makes the magnetic attachment even more secure. After years of use, I have never had a phone fly off this mount. It’s easy to wrap around the handlebar, too, though it may not work on scooters with thick handles.

Image may contain Person and Smoke Pipe

Photograph: Julian Chokkattu

Beam Corky Bike Mirror for $32: I’ve had these side mirrors attached to the handlebars of a few scooters for some time now. They’re easy to install, if a bit cheap in quality, but they offer a slightly better riding experience because you don’t have to twist your head as much every time you’re about to make a turn. You can adjust the angle a fair bit.

Kryptonite Keeper 785 Chain Lock for $48: This might be a useless recommendation because it’s so hard to find a good bike lock these days that doesn’t deter determined thieves. I bought the Keeper 785 in 2019, and it has kept all of my scooters and bikes safe and secure since then, but I am also paranoid and never leave my vehicle out of sight for more than an hour or two. Using this lock does not guarantee safety, but at least Kryptonite offers up to $500 in coverage for registered locks. I prefer a chain lock for scooters because it’s just easier to throw it through the right spots to quickly secure it.

Avoid These Scooters

Niu KQi3 Air Kick Scooter folded up and sitting on hardwood floor

Niu KQi Air Scooter

Photograph: Julian Chokkattu

We try to test electric scooters for two to three months, oftentimes even longer. Not all of them are winners. That’s what you’ll find below—escooters that are OK but not as good as our picks above.

Niu KQi Air: I was so excited to test this scooter, but my experience with it over several months is mixed. I still like it, but a few quirks hold it back. The KQi Air has a carbon fiber frame, allowing it to be a mere 26 pounds with a 20-mph top speed. That makes it the lightest scooter I have ever tested. It’s easy to fold and has turn signals, a slick app, and reliable regenerative braking. The range is a bit lackluster—I usually got just under 10 miles on a single charge, but it’s so lightweight that when it died on my way home once, I strapped it to a Citi Bike’s front basket and cycled home (don’t do this!). The ride quality is great, but I had issues with it refusing to connect to my phone until I disconnected the internal power cable in the stem. There’s a theft protection that sounds an alarm and slows down the scooter if someone tries to roll it away, but bizarrely, while you can permanently turn off the alarm, the only way to stop it from auto-braking as you roll it is to turn the scooter on. My initial model stopped working completely and wouldn’t turn on, so Niu had to send me a second model. Oh, and sometimes, during rides, the scooter slows down and doesn’t hit its top speed until a few minutes later. I suspect there’s some thermal issue causing this. Overall, there’s a lot of promise, but it’s just annoying.

Veo Cosmo X: This is not a kick scooter, but a sit-down scooter. I used it for a few months and enjoyed the ride, but the range is terrible—I barely got 10 miles out of this 94-pound behemoth at its top speed of 17 mph. Veo has its roots in the rideshare market, and this is its first entry into the consumer segment, but the specs on this scooter do not match up with the exorbitant price.

Gotrax G6 and Eclipse: These scooters have decent range and are comfy to ride. However, both of them have an overheating problem. On an 80-degree-Fahrenheit summer day, the G6 gave me the overheating error after 20 minutes of riding. It especially struggled going up a bridge. I kept having to turn it off, wait a few minutes, and start riding again, but the issue kept repeating. This same problem happened with the Eclipse, too. They’re rated to carry up to 265 pounds, so there should not have been any issues.

Atomi Alpha: This is one of the most attractive scooters in this guide (5/10, WIRED Review), but it has the worst kickstand of them all. It’s so small and vertically angled that a light wind can knock it over. The scooter offers a pretty comfy ride, with some fun visibility lights, and the whole thing is easy to fold up and carry. It just struggles to hit its top speed despite being under its weight limit. My first unit also died after a few months.

Levy Plus: My fellow WIRED reviewer Adrienne So tested a prototype of the Levy Plus in 2020. She liked its replaceable battery and reliable disc brakes, but found the whole thing “agonizingly slow on hilly terrain.” It goes up to 18 mph and is rated for 5 to 10 percent inclines, so it’s best for flat roads. It’s one of the lighter escooters out there, at just 30 pounds.

Unagi Model One Classic: Unagi lets you rent a refurbished version of its older Classic for $59 per month. I think you should stick with the new Model One Voyager instead. The specs on the Model One Classic are just too outdated.


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Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms.

Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say.

“Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases.

A bear of a time

The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.

The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.

By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.

Of the six people who ate the jerky, three developed symptoms characteristic of Trichinella infection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.

A growing trend?

Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.

Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.

Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.

“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.

That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.

#Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine">Tainted Beef Jerky Caused an Outbreak of Bear Worms
                Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms. Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say. “Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases. A bear of a time The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation. The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.

 By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.

 Of the six people who ate the jerky, three developed symptoms characteristic of Trichinella infection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly 0). All three were given a standard deworming medication and made a full recovery. A growing trend? Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.

 Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period. Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere. “Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.

 That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.      #Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine

published June 24 in the journal Emerging Infectious Diseases.

A bear of a time

The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.

The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.

By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.

Of the six people who ate the jerky, three developed symptoms characteristic of Trichinella infection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.

A growing trend?

Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.

Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.

Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.

“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.

That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.

#Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine">Tainted Beef Jerky Caused an Outbreak of Bear WormsTainted Beef Jerky Caused an Outbreak of Bear Worms
                Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms. Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say. “Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases. A bear of a time The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation. The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.

 By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.

 Of the six people who ate the jerky, three developed symptoms characteristic of Trichinella infection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery. A growing trend? Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.

 Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period. Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere. “Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.

 That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.      #Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine

Beef jerky can be a delicious treat. But a recent report illustrates why you should be cautious about biting into a piece of homemade jerky made from wild bear meat—it just might be teeming with parasitic worms.

Last week, federal and local health officials in North Carolina detailed an unusual outbreak of Trichinella roundworms in 2024 traced back to undercooked jerky from the same infected bear. At least three people were likely sickened by the cursed jerky, one of whom ended up hospitalized with severe illness. Though such cases are rare, they can be entirely prevented by cooking bear and other game meat to the recommended internal temperature, the authors say.

“Low-cost safety measures and prevention efforts regarding safe wild game preparation are needed to avoid future outbreaks,” they wrote in their paper, published June 24 in the journal Emerging Infectious Diseases.

A bear of a time

The outbreak was first detected in November 2024 by a clinician who treated the hospitalized patient and notified health officials. The Graham County Health Department and North Carolina Division of Public Health then conducted an investigation.

The patient had killed a bear at the start of the hunting season in October. The person froze half of the meat as various cuts and prepared the rest into jerky; they then shared the jerky with five other people.

By the time officials began probing, no jerky was left, but four remaining pieces of the frozen bear meat were sent off for testing at the Centers for Disease Control and Prevention; all the meat subsequently came back positive for Trichinella larvae. It’s likely the person’s jerky preparation, which only involved a marinade and drying, did not heat the meat sufficiently to kill off the worms nestled inside.

Of the six people who ate the jerky, three developed symptoms characteristic of Trichinella infection. The hospitalized patient developed severe symptoms, including muscle weakness, swelling around the eyes, and eosinophilia (a high level of eosinophils, a type of white blood cell). The hospitalized case eventually tested positive for antibodies to the infection, but the other two cases declined testing because they lacked health insurance and balked at the out-of-pocket costs for such a test (roughly $200). All three were given a standard deworming medication and made a full recovery.

A growing trend?

Trichinellosis used to be commonly caused by undercooked pork but is now very rare in the U.S. due to better food safety. Most cases these days are instead tied to infected game meat, including bears. According to the CDC, only about 15 cases on average are reported annually.

Still, there are some signs this disease could become more common in some places like North Carolina. In November 2023, 10 people were likely infected by eating the undercooked meat of a wild bear hunted in western North Carolina; it was the first major outbreak recorded in the state since 1991, with only three isolated cases reported during that same time period.

Officials weren’t able to test the meat implicated in the 2023 outbreak and identify the specific species that caused it. This time around, testing identified a species known as Trichinella spiralis. That’s a potentially worrying discovery, the report authors note, since T. spiralis is rarely ever found in bears. So it’s possible that infection patterns might be changing among the wildlife in North Carolina and elsewhere.

“Wildlife disease surveillance is needed to update our knowledge of Trichinella prevalence, host affinities, and associated public health risks,” the researchers wrote.

That said, human trichinellosis is easily preventable with some proactive measures. However it’s prepared, officials say, game meat should always be cooked to an internal temperature above 165 degrees Fahrenheit (74 degrees Celsius) to ensure all larvae are killed off. Freezing meat prior to making it into jerky might help as well, though some Trichinella species are known to be freeze-resistant. Other safe food handling practices, like keeping raw or undercooked meat away from other foods, can also prevent cross-contamination.

#Tainted #Beef #Jerky #Caused #Outbreak #Bear #Wormsbears,foodborne illnesses,Parasites,Weird medicine

Photograph: Matthew Korfhage

GreenPan

Frost Slushie Machine

The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.

The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.

  • Photograph: Matthew Korfhage

  • Photograph: Matthew Korfhage

The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.

I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.

But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.

Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.

Other Slushie Machines Tested

Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.

I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.

Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.

Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.

Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.

My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).

Image may contain Cutlery Spoon Indoors Interior Design Cup Jar Floor Flooring Cooking Pan and Cookware

Photograph: Kat Merck

I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.

How Do Home Slushie Machines Work?

The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.

The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.

A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.

Can You Put Diet Soda in a Slushie Machine?

No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.

If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!

This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.

For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.

How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?

Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.

Image may contain Cream Dessert Food Ice Cream Soft Serve Ice Cream Frozen Yogurt Baby and Person

Photograph: Matthew Korfhage

If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.

Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.

But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.

On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.

Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.

#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon">Ninja Quietly but Drastically Improved Its Slushie MachinesOther Slushie Machines I LikedPhotograph: Matthew KorfhageGreenPanFrost Slushie MachineThe slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.Photograph: Matthew KorfhagePhotograph: Matthew KorfhageThe original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.Which is all to say, buy the Slushi when it’s on a good sale at 0 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.Other Slushie Machines TestedEver since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.Vibofrost Slushie Machine (5, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.Inoviva Slushie Machine for 0: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.AccordionItemContainerButtonMy co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).Photograph: Kat MerckI also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.How Do Home Slushie Machines Work?AccordionItemContainerButtonThe tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.Can You Put Diet Soda in a Slushie Machine?AccordionItemContainerButtonNo and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?AccordionItemContainerButtonBet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.Photograph: Matthew KorfhageIf you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon

Photograph: Matthew Korfhage

GreenPan

Frost Slushie Machine

The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.

The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.

  • Photograph: Matthew Korfhage

  • Photograph: Matthew Korfhage

The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.

I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.

But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.

Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.

Other Slushie Machines Tested

Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.

I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.

Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.

Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.

Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.

My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).

Image may contain Cutlery Spoon Indoors Interior Design Cup Jar Floor Flooring Cooking Pan and Cookware

Photograph: Kat Merck

I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.

How Do Home Slushie Machines Work?

The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.

The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.

A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.

Can You Put Diet Soda in a Slushie Machine?

No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.

If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!

This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.

For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.

How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?

Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.

Image may contain Cream Dessert Food Ice Cream Soft Serve Ice Cream Frozen Yogurt Baby and Person

Photograph: Matthew Korfhage

If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.

Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.

But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.

On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.

Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.

#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon">Ninja Quietly but Drastically Improved Its Slushie Machines

Other Slushie Machines I Liked

Photograph: Matthew Korfhage

GreenPan

Frost Slushie Machine

The slushie machine from Belgian-founded wellness brand GreenPan is maybe the only slushie machine I’d describe as being even slightly attractive, or pleasant on a countertop—available in a trendy pistachio color scheme that a 21-year-old co-tester called “cute.” The slush produced by this device also had quite a nice consistency, perhaps due to a tighter auger around the cylinder that roiled the slush a little more. My colleague Martin Cizmar, who also tested this device, was able to recreate a Philly recipe for Italian-style water ice with Meyer lemons, and declared himself an unending fan.

The GreenPan slushed admirably, making a full chamber’s worth of spiked slush in about 25 minutes. This is nowhere near as fast as the XL or the Twist on slushing speeds, alas. The fill chamber is a little shallow, which means you have to pour slowly or you’ll make a mess. If you accidentally leave the handle down, you’ll also make a mess. Some reports online of cracks in the cylinder over use are also reason for pause. But if aesthetics are a prime consideration, this will slush handily. And look a little better while doing it.

  • Photograph: Matthew Korfhage

  • Photograph: Matthew Korfhage

The original Ninja Slushi was quite simply a triumph of industrial design when it arrived in 2024—the machine that managed to bring the cocktail bar or convenience-store slushie to the home kitchen countertop. Among many imitators, Ninja’s original design remained the most user-friendly and reliable until the next-generation Ninjas supplanted it.

I’ve made coconut-lime daiquiris for a family of visiting Brazilians, who joked that they planned to take the machine back with them on the airplane. I’ve entertained a party full of children with the nonalcoholic version of slushie. And I’ve made silly frozen cocktails at home, whether lime Jarritos slushies or tamarind michelada slushies. Everything frozen is better, it turns out. Freezing a cocktail adds fun and removes shame.

But it’s been replaced. I consider the original Slushi a good value model, but it’s no longer the top of the market. The original Slushi doesn’t slush as well on higher-alcohol slushies as the newer XL and Twist, even for ABV below 16 percent. (Really, with an OG Ninja Slushi, the sweet spot is around 10 to 12 percent ABV if you want good consistency.) Milkshakes/soft-serve are not really feasible on the original Ninja either, always either foamy or ice-gritty.

Which is all to say, buy the Slushi when it’s on a good sale at $250 or less—or when it’s updated with a compressor as good as the one on the XL or Twist.

Other Slushie Machines Tested

Ever since Ninja took slushies to the home market, the Amazon directories have filled with newer brands you’ve likely never heard of and whose names sometimes seem subject to a randomizer engine: Inoviva, Chivalz, Vibofrost, Friwest, Aekda, Syintao, Vischic, Ranvaira, Rinvotio, and the list goes on. Most are available at discounts compared to Ninja or other more recognizable brands.

I’ve tested three such brands: Chivalz, Invoviva, and Vibofrost. All three have had one form of reliability issue or another: basic design defects, inconsistency of performance, or simply disappearing from the market.

Chivalz Slushie Machine (no longer in stock): This was previously WIRED’s budget pick, which my co-tester Kat Merck called, without insult, “a quite respectable Ninja Slushi knockoff.” The device arrived with a welcome digital temp readout and a removable back panel that made cleaning easier on the slush chamber. Performance was comparable to the original Ninja, though the user interface was a bit janky. But since last year, the brand’s slushie machines seem to have disappeared, as the brand’s focus moved to air purifiers and humidifiers.

Vibofrost Slushie Machine ($235, sold out after Prime Day): This Vibofrost, like the Chivalz, freezes slushies comparably to the original Ninja Slushi. And like the Chivalz, it has a somewhat irritating child-lock feature, and a timed feature that seems of limited utility. Though it will slush within around 20 to 30 minutes, the oddly designed spout can spray wildly if there’s any liquid in the machine, the drip tray does not attach securely, and it kinda moans like a dying tauntaun while in operation.

Inoviva Slushie Machine for $120: I tested this Inoviva slushie machine twice. The first time, the device registered much louder than competitors, the drip tray arrived stuck to the machine, and the compressor began to fail after a week’s testing. The second time, it was still loud, and the user interface had a difficult-to-navigate locking feature, but freezing was indeed more consistent. The inconsistency in quality control makes this device difficult to recommend. But maybe you’re willing to brave this for a steeply discounted price. The Inoviva also has one terrific feature: The ability to adjust thickness for each drink setting.

My co-tester Kat Merck (on the now-discontinued Chivalz) and I made so very many slushies with each machine, from dairy to nondairy to coffee slushies to straight-up bottles of wine. Specifically, we tested every version of slush that a machine advertised. If Ninja or GreenPan says a machine can make frappés and milkshakes and frozen juices, we made frappés and milkshakes and frozen juices, tinkering where necessary. I froze orange juice and strawberry juice, slushed a bouquet’s worth of rosé, and made slushies from daiquiri to margarita to whiskey Coke. I slushed tamarind micheladas (an excellent idea) and Twisted Tea (a terrible idea).

Image may contain Cutlery Spoon Indoors Interior Design Cup Jar Floor Flooring Cooking Pan and Cookware

Photograph: Kat Merck

I also raced the freezing capabilities of all three machines by pouring a 16-ounce can of delicious Mango Mike’s Harder Lemonade in each, then seeing which machine was fastest. (For the XL, I used a 24-ounce can.) And I made smooth and dense coconut-lime daiquiris with coconut milk, according to Ninja’s recipe, to test how well each machine’s dispenser handled a genuine dense-textured challenge.

How Do Home Slushie Machines Work?

The tech is pretty simple, almost ingeniously so: A beefy cylindrical freezing core in the center of the drink chamber continually cools any liquid in contact with it. It’s encircled by a plastic spiral auger attached to a motor. The auger mixes the drink, keeps it slushing instead of freezing solid, and also pushes the resulting slush toward the dispenser nozzle so you can have some. The resolute simplicity of this design allowed Ninja and others to scale down the commercial slushie maker for home consumers thirsty for frozen treats.

The main requirement is that the frozen beverage have more than 4 percent sugar—or between 3 percent and 16 percent alcohol—in order to lower the freezing point of the resulting concoction and make slushing possible. Some slushie machine vendors recommend percentages more like 15 percent sugar, for perfect consistency. But I often balk at this. Coca-Cola and orange juice are each around 11 percent sugar—so that’s very sweet. Some hero of the internet has made a slush calculator for easy reference.

A minimum of 16 ounces of liquid is required for most 88-ounce home machines, for simple reasons: The liquid needs to be in physical contact with the core in order to slush up and also to keep ice from forming on the central cylinder’s surface. The Slushi XL requires a 24-ounce minimum, because it’s bigger.

Can You Put Diet Soda in a Slushie Machine?

No and yes. Slushies rely on a helpful property of water: Sugar (or salt) dissolved in water lowers its freezing point below 32 degrees Fahrenheit. Why? Solubles like sugar are chaos agents. Sugar molecules move randomly, refuse to dissolve into ice, and interfere with water’s ability to form hydrogen bonds and turn crystalline. Some water molecules freeze, but sugar water doesn’t. Tada! Slush.

If you try to make a slushie out of sugar-free soda, or sugar-free anything, ice crystals will instead form easily. The stainless steel freezing core will ice over and scrape on the auger, and ice cubes or hunks will gather mass in the slushie machine. The cylinder will start to shake, then the machine will clunk, then eventually you’ll probably break your machine: Low-sugar fail-safes on these devices have not been overly reliable, alas. So don’t try this at home!

This doesn’t mean you’re doomed to massive calories if you want to make a slushie. Not every artificial sweetener lowers the freezing point appropriately, but the one that Ninja recommends for diet slushies is allulose, a rare but naturally occurring sugar that’s 70 percent as sweet as basic sugar but is not metabolized effectively by the human digestive system. This means it’s low in calories and doesn’t cause insulin spikes—but as with a lot of indigestibles, note that side effects can include bloating or GI distress for some.

For easiest use in a slushie, buy liquid allulose. Powdered versions also exist, but to use them, you’ll need to make a simple syrup by heating up the powder in water to help it dissolve, then let it cool. If you just try to drop the allulose powder into your machine with some Diet Coke, it might not dissolve, and you might still get ice formation. Or at least, I definitely still got ice formation when I tried this on the OG Ninja, and had to stop my machine.

How Can You Stop Milkshakes From Getting Foamy in a Slushie Machine?

Bet you didn’t expect a lesson in milk proteins today! But here’s the deal: Milk proteins start to separate when agitated. Churning milk is, in fact, how butter gets made. Proteins separate out, and you get butter on the one side and buttermilk on the other. Both are delicious, but neither is wanted in a milkshake.

Image may contain Cream Dessert Food Ice Cream Soft Serve Ice Cream Frozen Yogurt Baby and Person

Photograph: Matthew Korfhage

If you try to make a milkshake in a churning slushie machine using just milk, you’ll eventually start to see the effects of these milk proteins separating out from buttermilk—which will manifest first as an undesirable foaminess. To avoid this, Ninja recommends also adding heavy cream or half-and-half to any milkshake recipe. The higher fat content will keep things smoother.

Note it’s easiest to use fruit syrups, rather than just juice, and add vanillin, or it’ll be a bit boring: The heavy fat tends to overwhelm any subtle fruit flavors. Another deep secret of the tasty milkshake? Salt. Add a tiiiinny pinch; it’ll help bring out flavor. A 16-ounce McDonald’s milkshake has 260 milligrams of sodium—about 1/16th of a teaspoon of table salt, or approximately the amount that fits between your index finger and your thumb.

But temper your expectations here. None of the slushie machines we tested made a texture comparable to a classic milkshake. On most machines, which don’t have compressors as powerful as the new-model Ninjas that are now our top picks, the texture is often a little ice-gritty and not as richly textured or integrated as the milkshake you’ll get from your local burger joint, let alone the soft serve from the famously broken ice cream machines at McDonald’s. Slushie machines also can’t handle chunks of frozen fruit, often the best part of a milkshake.

On the newer Ninjas, with their more powerful freezing power, I was able to get the smoothness and freeze I wanted. But because most recipes call for a high-fat mix of 2:1 milk and heavy cream in order ot avoid churning foam and butter, the results still weren’t quite a light milkshake. It was more like a dense, rich, quite tasty soft serve.

Now, do I like being able to make 20-minute soft-serve in my home? From milk and heavy cream and sugar and a dash of vanilla? Heck yes, I do.

#Ninja #Quietly #Drastically #Improved #Slushie #Machineskitchen,shopping,household,food and drink,amazon

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