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What do you use your food mill for?

16 years ago

It's a gadget that I've been intrigued with but have never owned, used, or even seen used. Seems like whenever it's called for, an alternative is offered. Like a ricer for mashed potatoes. Or a China Hat in Linda C's applesauce method. (Both of which I have.)

I'm looking for uses and places where it's superior to other methods so that I can justify putting it on my Christmas list. Also if there's a brand or feature to look out for, I'd appreciate recommendations.

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Comments (9)

lindac
16 years ago
For making a little bit of apple sauce it can't be beat....
Also good for pureeing things like sweet potatoes for muffins or butternut squash for soup or muffins.
Linda C
lyndaluu2
16 years ago
I use mine for pureeing all kinds of veggies and fruits for soups and muffins.

Linda P
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I just wanted to update you with my first experience using the Salsa screen on my food mill - it was very disappointing. First, there were hardly any pieces, it really was just like the sauce screen but instead it let threw all the tomato seeds! Even if you dont mind eating a million tomato seeds with your salsa you would have to cook down the 'sauce' that came out since there is still so much water in it. I am not sure what type of tomatoes you are using but this year I was able to grow some seeds I received from my Amish neighbors, I think they called them Pink Ladies. They are huge and really solid so instead of doing the boiling then peeling route I just cut them in half or quarters then sliced off the top&bottom then peeled the skin off like you would a potato with a knife!! It saved a ton of time. I did it in the sink and then would rinse off most of the tomato seeds and jell sack - then I diced them for my Annie's Salsa. Last year I didnt have these nice tomatoes, just roma and beefsteak so I would freeze them then after they were frozen the skins just peel right off under hot water. I would then dice them, while frozen, and let them drain in a large strainer. So, best of luck with your Salsa... Every time I make it I say "never again" but then when it is done I am so happy!
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That deal you missed isn't a very good one anyway.. It looks like a very old version of a Victorio food strainer and they were very messy, and leaked out the shaft. The latest version is from Villaware and has a wrap around plastic shield to keep spatter down to a minimum. Also, the berry screen, as an option will get all the seeds out of raspberries and so you have a perfect seedless jam. I use it for my tomatoes and the skins and seeds pass out the end, which, on the newer Villaware, is another 4 inches of clear plastic cone to push out the waste even further from the metal conical strainers. The Villaware also has a rubber seal on the cranking shaft that stops any leakage from flowing out where the handle is attached. Cutting big tomatoes in halves and smaller ones are left whole. I can 'crank out' a bushel in less than 10 minutes. Very little effort compared to a Foley and works great even for small bits like for salsa, and even pumpkin. I sold my old Victorio for $5.00 a few years ago, but still have a similar Back To Basics model, that has the older wing nut screen design of the Victorio., but that shaft still leaks when I do watery stuff like tomatoes and even raspberries.
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Although I own a food mill, I don't have much experience using it. Messy and labor intensive. BUT it is very effective at removing blackberry seeds. I can't eat them - they become glued to my teeth. So I am grateful there is a toy ooops I mean tool to help me make blackberry jam. Yes, it is bulky, and because it has wood pieces, I hand wash, but its not tough to clean. Mine comes with three sizes of holes but I've only used the smallest ones for said blackberry seeds. I don't strain/mill much other stuff; I try to take care of anything that would need straining during the prep stage. If you scratch his off your list, give us some other ideas.
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I had an angel of a carpenter who cut the old sink and a small section of countertop out together, and built a 2x4 base for it. He made temporary plumbing connections and left it in place for me to use most evenings, when work was done for the day. When it was in the way of the work, it was disconnected and moved around. I don't suppose every crew would be willing to bother with this (in fact, the carpenter and the GC had a friendly but spirited discussion about the time that was taken to do it) but perhaps it's worth asking. It beats washing dishes in a tub or bathroom sink, by a mile. We set up our temporary kitchen in a wide hallway next to the kitchen, a few steps from the bathroom and thus the water source. On one side of the hallway, in a recessed niche we put the refrigerator and a table. The table held the coffeemaker, microwave, and a toaster oven stacked on top of the microwave. The crockpot lived on top of the fridge, when not in use. Under the table we put the garbage, recycling, and a tub for dirty dishes. On the other side of the hallway is a large linen cupboard. I banished the sheets and towels to a bedroom closet, and used the shelves for dishes and dry food storage. It worked quite well, and some fine meals came out of that hallway kitchen. If I did it again (heaven forbid!) I'd add a portable induction burner.
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BeverlyAL
16 years ago
I've been thinking of getting one myself.

Here is a link that might be useful: Foodmill Discussion
doucanoe
16 years ago
I don't have one, but borrow my sister's during canning season. Makes short work of jams & jellies, spaghetti or tomato sauce, etc.

I will probably end up buying one of my own next summer.

Linda
angelaid
16 years ago
I don't even know what one is. lol
msafirstein
16 years ago
Somehow my food mill has been misplaced and boy do I miss it! I especially used it during my canning season. I did not realize I used it that much so will be buying a new one soon.

Michelle
ritaotay
16 years ago
I use mine for mashed potatoes ( you can leave the skins on if you don't mind scrubbing them first ) and apple sauce ( cut apples, leaving the peel and core, cook till soft and pop them into the food mill )...

Rita
Lars
16 years ago
I got mine from eBay, and it was in great condition, and I think it was made better than the ones today. I had a small new one, and it is already broken.

I use it for making chili sauce. Lately, I've been using fresh chilies (Anaheim and Poblano) in addition to the dried ones. The food mill is great for getting rid of the skins and seeds of the chilies. I've also used it when making tamarind sauce because the tamarind paste I have has seeds in it. I actually planted one of the seeds and got a tamarind tree that lived for 2-3 years and unexpectedly died. If it had lived, it would have grown into a huge tree - I've seen some around town.

Lars
lindac
16 years ago
Wow....never thought of that for peppers....thanks Lars!
Linda C

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