View Full Version : Food mills - what's the best nowadays?
08-28-2003, 06:46 AM
I have an old food mill that I used once or twice for applesauce. I bought it at a hardware store when I was buying my canning supplies. It was inexpensive metal, and I'm fairly sure it wasn't stainless. It was such a bummer - all of the applesauce had a distinct metallic taste, and we ended up wasting all of our picking and canning efforts.
So, now, years later, I am looking for an easy way to can applesauce. Our family loves homemade applesauce, and I thought it would be great to pick our own apples, cook them in the pressure cooker, and then mill the applesauce, and can it. (By the way, I made applesauce in the pressure cooker for the first time and it was excellent and easy!)
My question: What's the best bet for a replacement model? (I did do a search, but no one mentioned any metallic taste, so I wonder if that was my user error or the cheap mill...)
Thanks for your advice!
08-28-2003, 07:54 AM
I have a Cuisipro mill that comes with three milling discs. I love it- it works well, and is easy to take apart and clean. Previously I had one from the hardware store but it only had a single disk and it was so hard to clean! The disk was like the rough side of a cheese grater- like nails had been punched through the metal- and it just shredded sponges and dishcloths. The Cuisipro disks, while effective, are quite smooth on both sides.
The Cuisipro mill costs about twice as much as the hardware store model I had, but it's worth it to me because I actually use it for applesauce, soups, and tomato sauce.
08-28-2003, 10:15 AM
I have a silly question about using the Food Mills. Are they good for tomato sauce, soups that have stringy skins in them, etc. For example, I made eggplant soup and then pureed it with my emersion blender, but then it was stringy...would a food mill be good to use in the type of soup? Thanks!!
08-28-2003, 03:32 PM
Sherri, food mills are VERY good at producing a smooth puree, leaving strings, seeds, and skin behind. When I make tomato sauce or applesauce, I do not peel the tomatoes or apples (I don't core/seed the apples either). They go through the food mill and produce a lovely smooth puree. If you get a food mill with several disks, you can choose a disk with bigger holes to get a chunkier puree, or smaller holes for a smooth puree.
This is one of those things I'm also shopping for. Actually, what I want is a little guy. I see some of them are quite large, and I'm afraid that may present more of a storage issue. I'd been discussing the inexpensive plastic Mouli with someone who was very pleased with it, but apparently they've changed several things about it since hers was purchased. Right now, I haven't even been able to locate one in person to examine.
If yours is a recent model, could you tell me if it has feet on it to stabilize it atop a pan or bowl? Some do, some don't. I would like one with feet.
Also, are you finding it easy to crank? I have periodic wrist issues.
I'm assuming if yours was expensive, it was likely a larger model, yes?
08-28-2003, 05:02 PM
Glad this thread was started - I'm in the market, too, so we can make the family tomato sauce recipe. I've been doing a bit of online shopping and I see that a lot of them are the 2 qt size - is that standard?
08-29-2003, 06:18 AM
Thanks, Gertdog - glad to have a personal recommendation! King Arthur has a model called RSVP, and I wonder how it compares with the Cuisipro. Where did you buy yours?
I love the idea of making tons of applesauce this fall and enjoying it later on! Nothing beats that taste...and it's one of those few things that the whole family loves and is healthy!
08-29-2003, 06:56 AM
Someday I will figure out how to insert a picture in a post. In the meantime, you can see the mill I have here (http://buy.overstock.com/images/products/L930786.jpg) .
Mine came from Williams-Sonoma.
As you can see, it does not have feet. In the picture the cook is holding the mill over a bowl. I always set the mill in the bowl or pot. If you use a small bowl, the mill will fit pretty snugly and be stable. If you use a very large bowl, the two handles will rest on the rim and the mill will be stable. For in-between size bowls, you can still set the mill on top, but it can slip around a little bit and you have to hold the handle as you turn the knob.
Gail, it does crank very smoothly and the knob is pretty big and fits comfortably in your hand.
Most mills I've seen have been similar in size- 2 qt. I haven't seen the little one Gail mentioned, though.
Laurie, the one at King Arthur looks quite similar in terms of the disks and the crank. Differences I see are that, on the KA one, the handle is wood and there are two hooks opposite the handle, rather than a single grab-handle. That might make the KA model more stable when set over a pot.
08-29-2003, 01:50 PM
Gertdog, thanks for your answer, I definitely need to get one!
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