I Just Used My New Food Mill. It Was Awesome!

[NashVegas]

http://www.amazon.com/Oxo-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1238889617&sr=8-1

It was at TJ Maxx Home Goods Store for $10 - MORE awesome!

Anyway, I used it to crush a can of whole S.M. tomatoes. Took about 90 seconds and strained out all the pulp & seeds. Rocked the house.

(Costco had a shipment of fresh, hand-thrown New Jersey mozz in, so it demanded a pizza night.)

[pleah]

1. I have a plastic and stainless steal version that I have had for

27 years. I love mine.:)

[troubleinwinter]

2. What a great buy!!!! Ya should be able to easily make spaetzle with the coarse disk.

[NashVegas]

3. Pardon Me, But

WTH is "spaetzle"?

[Warpy]

5. It's an egg noodle that's usually pushed through a colander

A food mill's holes are a little fine for them, even the coarse one.

There's even a spaetzle thread somewhere in the last couple of pages here.

[troubleinwinter]

8. I kinda wondered too

if that coarse disk in the set would have large enough holes. But then I came across a picture of a German press that seems to have pretty small holes. I also note that some photos of spaetzle are coarse like mine, and some are fairly thin (they do puff up some during cooking)

[troubleinwinter]

7. German noodle-dumplings.

The dough is kinda half way between a batter and a dough. Eggs, flour, milk/water. They are kinda light & chewy. Most often served as a side dish, as with something like Swiss steak with gravy.

http://3.bp.blogspot.com/_ZBuUcD-qFmc/Rncns1oeGPI/AAAAAAAAAHE/ycSEE00gWqU/s320/Spaetzle,%2Bnaked.JPG

My spaetzle maker is like this:

[NashVegas]

10. Ah

German food and I tend not to get along very well.

[troubleinwinter]

11. Oh.

My family is Swiss, so I have trouble distinguishing between Northern Italian, French, German and Swiss foods. Our traditional 'family recipes' seem to utilize them all. Sometimes I can determine, more or less, what I think is the origin or at least influence (French, No. Italian or German), but it's often impossible, as there are so many similarities.

[Warpy]

4. I have an ancient Mouli

that I used most of the time before food processors came out whenever I wanted to make hummus or potato soups or anything that required a puree. Mine is quite large, holds over a quart of food to be pureed, and has loop handles on 2 sides instead of a loop and a post handle.

I still use the coarse blade for pureed soups where I still want a little bite here and there. Nothing is better for tomatoes than the fine blade, squishes through the pulp and juice while leaving skin and seeds behind.

[csziggy]

6. Food mills are great!

Mine is an ancient one I found at Goodwill or some thrift shop. I used it the most when I made apple butter. Roughly chopped the apples, threw them in the pot with just a little bit of water, simmered until everything was mush, then ran them through the food mill which removed the skin, seeds and any tough bits. Then I seasoned and reheated the apple butter.

I think we made about 3 gallons and it lasted forever. We made it in 1993 and my husband finished the last jar last month.

It does not look as though our trees set many apples this year so if we want more, I will have to buy apples when they are in season.

[kestrel91316]

9. I have a Foley, which is probably heavier-duty, but it doesn't have

the different hole-size plates. I use it every year for tomato sauce and applesauce, and other times for various pureed soups.