Anyone own a potato ricer?

[judydawn]

What made you ask this question Hally - did a recipe tell you to put the potato through a ricer?

[kyton]

Judy that's what mine looks like too - mine is a hand me down from my Grandmother in law. Was brilliant pre TMX when my children were babies - all the steamed vegies were mashed via it.

Another good use is to squeeze all the liquid out of grated cucumber when making raita / tzaiziki (is that how you spell it?).

[Brumington]

I've got the same one ES & Judy. I got mine about 6 years ago for around $35 but occasionally Aldi stock one which is very similar if not the same for around $10 I think.

I think it's the same. I got mine from Aldi.

[JulieO]

I have a Kuhn ricer that I use for mash.  So quick and easy to use and easy to clean afterwards. I find it pushes all the potato out and doesn't leave any left in the bottom.

Though I like using the TM for making pureed vegetables on occasion, I prefer my mash potatoes with some texture that I haven't been able to get using the TM.  Also the ricer is great when making gnocchi.




 

[goldfish]

Looks great JulieO . . . and here I am trying to avoid the shopping thread!!!

[meganjane]

My ricer is a cumbersome stainless steel one. I like the one you have JulieO. Must go and investigate!

[Bonsai]

I had a mouli -was wonderful for smooshing up baby food (wish I had a Thermomix when kids were little). Don't have one now and can't think of a reason to get one. Thermomix and other gadgets do things just as well.

[fundj&e]

When i want a really smooth nap sauce i will use a mouli

TIP

Most ppl don’t realize that it’s the seeds that will make a tomato base sauce bitter if the toms are blitzed

[JulieO]

Fundj, I have recently been using my stainless steel food press/mouli thing after making tomato based sauces to get rid of the skins and seeds.  They've been the best tasting ones I've made, so now I know why. 

[fundj&e]

so u cook them 1st then press them, i press them raw

[goldfish]

TIP

Most ppl don’t realize that it’s the seeds that will make a tomato base sauce bitter if the toms are blitzed

Thanks, Uni - had no idea about the seeds!!  Certainly makes sense if you think about it . . .

[judydawn]

I'd never heard that before either Uni - so all restaurants would cook their sauces this way?

[Emme]

When i want a really smooth nap sauce i will use a mouli

TIP

Most ppl don’t realize that it’s the seeds that will make a tomato base sauce bitter if the toms are blitzed

I found this out a few years back when making my tomato sauce.  The recipe said to blend them but decided to press them through a conical sieve instead.   Everyone said how great it was and they ask for some of the sauce every year.  I do cook the tomatoes up though before straining them.

Marie

[fundj&e]

I'd never heard that before either Uni - so all restaurants would cook their sauces this way?

not sure JD, my DS does

[droverjess]

My Mum had one and I am not sure if she cleared it out when we downsized her 2 yrs ago. I n packed the kitchen but just don't remember.
Mary Berrys life story showed her last week using it on top of fish pie, yum. It was all crispy.