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food mill to make red chile

d
dvereen Oct 31, 2006 09:22 PM

has anyone tried using a food mill to make red chile from pods to keep seeds and skin out of the dish. sometimes i don't mind the seeds and tiny peelings, but it's a finer sauce without them.

  1. Erich Nov 2, 2006 05:09 PM

    They're awfully handy for making sauce out of home-grown tomatoes, if that helps . . .

    1 Reply
    1. re: Erich
      d
      dvereen Nov 2, 2006 08:14 PM

      that sound good too.

    2. TongoRad Nov 1, 2006 02:12 AM

      I did it a little while ago when I was feeling lazy. I didn't even cut up the chuck roast into cubes- I just made a sort of southwestern pot roast and threw the whole guajillo pods into the pot with everything else. When it all was done I pulled the meat to the side and ran all the rest through the food mill to make a wonderful rustic sauce. No skin or seed problems at all.

      1 Reply
      1. re: TongoRad
        d
        dvereen Nov 1, 2006 09:37 PM

        ok. so i'm not nuts to think about doing this.

        to be honest, i'm just trying to justify buying a food mill. i don't make applesauce or eat many potatoes, so i'm struggling to justify the purchase. maybe i should do a post on the cookware forum and see what everyone's favorite use for their food mill is.
        thanks for the responses.

      2. Erich Nov 1, 2006 02:05 AM

        I can't believe what I'm hearing - red chile without little flecks of pepper skin wedged between the diners' teeth? Un-American!

        Too shi-shi for me! ;-)

        1. a
          Alice Letseat Nov 1, 2006 01:49 AM

          Wouldn't you cook first and then use a chinois - or just a strainer? How much more flavor could you drive with a mill? Ir maybe I haven't yet thought this through....

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