- MichaelB Nov 14, 2002 04:50 PM
Can anyone share advice on food mills? I have an ancient aluminum Foley mill that takes forever to puree anything and is a pain to clean (it also makes a truly grating metal-on-metal sound, but that's not so big a deal). So it's time to retire the Foley and move on. There seems to be a range of choices -- Mouli, Cuisipro, Villaware, and several others. What are people's favorites? And does anyone have experience with the Kenmore electric mill?
Many thanks in advance.
Funny: I ended up throwing away a couple of other food mills and holding onto my Foley, which I had thought I would throw away!
I read somewhere that the Kenmore electric sounds nice...BUT you can't reverse the mill. I spend more time in reverse than forward. Let us know if you find the perfect mill...for less than $100.
I recently cranked 60 pounds of heirloom tomatoes through a Cuisipro and would have processed 600 pounds if only I had gotten it earlier in the season. This mill is very high quality heavy 18/10 stainless steel with a really smooth cranking action. It's very easy to clean and use (just reverse the direction to clear clogs) and comes with three interchangeable disks of 2mm, 3mm and 4mm. Getting a 2mm screen is very important -- that's the size that'll filter out all tomato seeds as well as the peels. Avoid other food mills that only come with 3mm and 5mm disks if you're going to be making your own tomato sauce. (And you will certainly do so next year once you get your food mill -- absolutely nothing else compares to freshly made or home canned tomato sauce milled from heirloom tomatoes straight from the garden or greenmarket.) The mill also makes the smoothest mashed potatoes I've ever had.
I'm entirely satisfied with the Cuisipro and highly recommend it without reservation -- the only design consideration I'd want to change is the height of the handles. Other food mills I've seen allow for the mill to rest higher up in a pot while straining than the Cuisipro does. Since the handles are located near the top of the mill, a stockpot much deeper than the mill is high must be used to catch the milled tomatoes -- a small consideration, but important to consider depending on how well equipped your kitchen is.
I have a small, metal Mouli mill with 3 different size screens. It works just fine-easy to clean, simple and inexpensive. It's easier to find, but I would probably avoid the plastic model.
I found a what-seems-like unused Cuisipro, with the 3 discs, at a 2nd hand store, and like it very much. Big and heavy like Dennison says, it still manages to avoid being cumbersome. The blade angle is slightly more horizontal than other mills I've used, and that translates into more efficient work. For the record, I've used a Mouli too, and thought it was pretty decent.