ADVERTISEMENT
- Real Recipes from Real People -

re: Vivalp Electric Sauce Master beaker

Misc.
Hello,
I recently purchased one of these machines and it did not come with the glass beaker. I was really hoping that I could find a replacement. I was reading a french blog (translated into english) and someone on the site said that they had found a pot that perfectly fits the machine. What you need to look for is a milk pot. This is a particular pan usually found in Europe. You also need this pan to be 14cm. When I found this out, I searched around and discovered that these pans can be very expensive since they are shipped from Europe, so I actually bought two different pans from ebay. One of the pans was $8, had a nonstick coating (which I'm not a huge fan of), and shipped from the US. I ordered this, but the pan was just barely not large enough. The measurement of the pan, from one end to the other was 14cm, not within the pan itself. The second pan I ordered, was a milk pot originally from Portugal, that ships from the US. It is called a Silampos Stainless Emotion Steel Milk Pot 14cm. This pan was around $30, and was 14cm, but bowed out slightly at the bottom. I have found that this pan works perfectly. It is really heavy duty, and I am psyched to have a pan that won't break, and I can use my new machine. I know that there are tons of fans of this machine looking for a new beaker, and I hope that this helps. Here is the link to the same pan on eBay.

I hope that this helps!
Amy
MsgID: 1112603
Shared by: fangirl
In reply to: ISO: Vivalp Electric Sauce Master beaker
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Susan-Texas
2
  Christel, CA
3
  Susan - Texas
4
  Jil
5
  Carrie-Germany
6
  PJ - FL
7
  RRC in SanFrancisco
8
  Kay Latona Mexico
9
  arttanner
10
  fangirl
ADVERTISEMENT
Random Recipes
  • Kraut Kuche
  • Rhonda, I don't really have a recipe per se, but what I do is layer the good kraut you find in the cold section by the deli in the bottom of my smaller roaster pan, sometimes I put a pound of kielbasa in 2 inch chunks. T...
  • Sauteed Chicken with Artichokes
  • SAUTEED CHICKEN WITH ARTICHOKES 1 1/2 tablespoons olive oil, divided use 4 boneless and skinless chicken breast halves 1/4 teaspoon salt Freshly ground black pepper to taste 1 small onion, peeled and thinly sliced 1 s...
  • Spring Rolls with Hoisin Spring Roll Dipping Sauce
  • SPRING ROLLS 1/2 pound cooked, peeled and deveined shrimp, halved lengthwise 20 sprigs fresh cilantro 20 sprigs fresh mint (optional) 2 cups bean sprouts 1 head romaine lettuce, soft parts of leaves only 1 cup cooked ...
  • Onion, Spinach and Pecorino Frittata
  • ONION, SPINACH AND PECORINO FRITTATA 2 tablespoons olive oil 1 large sweet onion, quartered and thinly sliced 1 (5 to 6 ounce) bag baby spinach 8 large eggs 1/4 cup water 1/4 cup freshly grated Pecorino Romano cheese ...
  • Spice Cones
  • SPICE CONES 3/4 teaspoon all-purpose flour 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground nutmeg 6 tablespoons vegetable shortening 1/2 cup packed light brown sugar 1/4 cup molasses 1 tablespoon brandy P...
ADVERTISEMENT
  • How to Store Cooked Turkey
  • HOW TO STORE COOKED TURKEY Care must be taken to properly store leftover cooked turkey. The leftover turkey should be carved from the bone and the stuffing removed. All leftovers should be stored in shallow containers...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Vivalp Electric Sauce Master beaker
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!