Mel’s Diner

Sharp Knives, Raw Meat and Fire

RICER VS. FOOD MILL

 Ever use a ricer?  A while back, I picked up a small ricer for cheap money just to try it.  I actually didn’t use it for a long time, but on a whim last summer, I mashed some potatoes with it.  I was shocked at how good it was!  Now, because it’s just a little guy, mashing a bunch of potatoes with it can be a real chore, so I’m considering buying a food mill.  But, food mills are either pieces of junk or expensive. 

Has anyone used a food mill?  Any idea how it compares to a ricer?

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June 5, 2008 - Posted by | Random Blather

1 Comment »

  1. I have both devices. I find the ricer best (quickest and easiest) for mashed potatoes and to squeeze the liquid out of cooked spinach. The food mill works best for pureeing things that have parts you want to have strained out, like tomato skins and seeds, or to turn a chunky marinara sauce into a smooth puree.

    Comment by Greg | June 6, 2008 | Reply


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