food mill to make red chile
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.
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....
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! ;-)
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.
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.