Food Mill for Sauce Season

Food Mill for Sauce Season

Chris Phillips
Sep 19, 2007

Tomatoes and apples fill the markets right now and they are begging to be sauced.

On Monday, we talked using a wide pan to keep tomato sauce tasting more lively. Today we want to check in with you on another tool of serious sauce makers: the food mill.

We've heard many people scoff at the food mill. We think they don't understand how this old-fashioned looking tool differs from a food processor, blender, or standing mixer. Food mills puree foods, similar to the job a food processor would do, but they also strain away seeds and skins at the same time. A food mill is used to puree fruits and vegetables including squash purees, mashed potatoes, and baby food. Most food mills are hand-powered, keeping delicate or starchy foods from becoming over-worked.

Cook's Illustrated recommends the Cuisipro food mill. We own this spendy German food mill from Rosle. We've also seen models from All-Clad (it seemed very heavy when we tried it in the store) and OXO (only $49.95. If you own an OXO food mill, we'd love to hear about it!)

Food mills take up a lot of space and are likely necessary only for cooks who make sauces and purees regularly. For those who don't own a food mill, Trillium suggests grating seeded tomatoes into the sauce pot.

If you're in the market for a food mill, we suggest going to the store to try out a couple of models. There's a lot of moving parts to test out: feel how the handle fits in your hand, practice swapping out the plates and test the strength of the central spring.

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