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Nov 1, 2006 09:40 PM

your favorite uses for a food mill

trying to justify the purchase of a food mill. but wondering how much i would really use it. so what are your favorite uses for yours?

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  1. You could probably do it with a foodmill too, but I bought my tiny entry level food processor just for the purpose of making my own hummus! Homemade hummus has 2 advantages a) you make it the way you like, b)you control how much you make (I usually end up discarding some of the store-bought stuff). And it's also way cheaper to make your own at home.

    2 Replies
      1. re: welle

        Also always better even if you "screw it up".

      2. I think if what you want is a puree of vegetables or fruit, the mill does a better job than a processor or blender. I use mine to make mashed potatoes, pureed soup (a potato-leek-carrot one in particular), pureed tomatoes (skins and seeds don't go through and the puree isn't aerated so it stays red rather than turning pink), pureed berries (again, no seeds) for ice creams and sorbets. I bought a fairly fancy one, a Matfer 5 quart, from a restaurant supply house

        and I wouldn't be without it.

        1 Reply
        1. re: rootlesscosmo

          Mine is a humble Foley from the hardware store. I cna't imagine not having one. Once you get it, "you get it."

        2. I use mine to make berry purees in the summer, and spatzle in the winter.

          2 Replies
          1. re: saffy

            Spatzle - how clever! I have a spatzle maker, but can see it being easier in the food mill with the disc with the largest holes. I usually get mine out when I'm making Marcella's chickpea soup.

            1. re: MMRuth

              I have a spatzle hopper. They cost about $5.00. My Foley would make lousy spatle

          2. Pureeing steamed sweet potatoes for a quick bread (or muffins).

            Separating reconstituted chile pepper pulp from the skin.

            Pureeing the cooked vegetables in soup or braising liquid.

            It is best for making a puree when I want to leave things like seeds and skin behind. This better than using a food processor (or blender) to reduce the skin and seeds to a pulp.


            1. My Cuisipro gets used for lots of jobs, but most often to separate rehydrated chile pulp from the seeds and skins. It's a great time and labor saver, and I know of no other tool that can do the job anywhere near as well.


              1 Reply
              1. re: Jim Washburn

                thanks for all the great ideas. i think i can justify it now. purees for soups and chile pulp would probably end being my top 2 uses.