Food Mills??

I don’t think I’ve ever used one. How about you guys? Was looking a recipe that called for tomorrow to go through a food mill... important tool or not really?

Thanks

[Jenise]

John, if you made jams all the time, you might want one. Or if you grew up in France using one all the time, you might want to reconnect with that tool.

I qualify for neither, but all the same my inner French cook decided I was missing out, so I bought one about ten years ago. You know how much I cook, but I've only used it twice. I'm thinking that if you haven't needed one before you don't need one now.

I had access to one, once upon a time. It was an incredible mess and no better than using a blender or a potato masher.

[Robin Garr]

I'm going to be the outlier here. We have an old-school Foley food mill, and I use it all summer to make a smooth tomato sauce/puree that we then freeze in ziploc bags, one cup in each, to last us through the winter. To be honest, I don't use it for much else, but if you want utterly smooth mashed potatoes it's a nice touch, or if you're making a sauce or soup in which complete smoothness is a plus. I've had this old one for many years, and it works just as well as it always did. Mostly for the tomatoes, but it's nice to have around on other occasions.

foley.jpg

[Jenise]

I had access to one, once upon a time. It was an incredible mess and no better than using a blender or a potato masher.

These were invented long ago, before blenders and food processors graced every kitchen. With those inventions at hand, it's only remaining superpower is separating fresh uncooked fruit flesh from tiny seeds. Ergo, tomatoes, raspberries and the like are the immediate beneficiaries. Both times I've used mine was for berries. Tomatoes? I just separate the seed pods and mash them through a mesh strainer, or just go ahead and leave them in my tomato soup. I don't consider them bitter or unpleasant, as is their reputation.

In a similar vein, what do folks think about china caps? Chef Carey recommended running classical French sauces through one. I have one and I use it mainly for straining Inner Beauty hot sauce.

-Paul W.

[Jenise]

I have two. Don't use them often as I mostly use them for straining meat broths, but when I need one nothing else will do.

I had to look it up! It doesn't look anything like Mao's hat.

In addition to tomatoes as mentioned I also use mine for applesauce. No need to peel and core and red skinned apples make a lovely colored sauce.

[Jenise]

Yes! Never peel apples for applesauce: the texture of the skin flecks is a great thing.

Yes! Never peel apples for applesauce: the texture of the skin flecks is a great thing.

Agreed. I used to make lovely red/pink apple sauce with a food mill for my son when he was a toddler. Now he no longer wants to eat applesauce and it just sits in the cabinet! (Doesn't help that we left Nyc and moved to a very non-appley area)