Food Mill

[LPeckett]

I'd like to know if a food mill could be used to puree strawberries and remove the seeds?
Thanks for any help!
Linda

[Grace]

I would have to say that probably wouldn't work, as a food mill's holes are pretty large, and strawberry seeds are really, really small. My best advice would be to puree them in a food processor, and press the puree through a fine mesh strainer. This would take out some of the strawberry pulp as well as the seeds, leaving you with a smooth puree. Hope that helps.

Grace

[Ohioan]

Grace, do you think a chinois would do the trick for Linda's strawberries? I didn't even think of it until I spotted one in my new Williams-Sonoma catalog that arrived yesterday.

And before anyone asks http://www.cookinglight.com/bbs/wink.gif , a chinois is a large mesh cone-shaped object. You force food through the mesh with a long pestle-like device that you run around the inside of the cone.

Phoebe

[Grace]

Phoebe,

I absolutely think a chinois would work....it would probably work more easily too if she went ahead and pureed the strawberries first, and then pressed the puree through - in my opinion, it should work perfectly! http://www.cookinglight.com/bbs/smile.gif

Grace

[LPeckett]

Thanks for the help.....the chinois is the way I'll go...the fine mesh sieve & spoon worked but slowly with the puree. I think the chinois will be easier. Gelato here I come!
Linda

[Ed]

Hi,

Reading this thread about pureeing Strawberries and Chinois to do the job brought to mind a question I have about a Ricer which my Mom called a Potato Ricer.
(Maybe a ricer might puree strawberries satisfactorily Linda)

But that's not my question. My Mom used to rice potatoes to make Potatoe Dumplings.

I don't know any other reason why someone would use a Potato Ricer, does anyone have any ideas on when potatoes should be riced?

Thanks,

Ed

[DanaSD]

A potato ricer is often used for mashed potatoes (no lumps!) instead of a masher or mixer.

[Ed]

Dana,

Thanks for the info on the Potato ricer. It makes sense if you use it there won't be any lumps, although I don't have trouble mashing those spuds the old fashioned way.

Is there any other instance you can think of that the ricer might be used?

Ed