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How exactly do I use my Oxo food mill to get rid of seeds from grapes?

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I know I should heat the grapes/blackberries/raspberries, but what do I do then? I've lost my manual which doesn't help. Thanks.
Doug

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  1. Don't have one of these, Doug, but I did find the manual on-line at Oxo.

    http://www.oxo.com/xxoxo_ibeCCtpOXOPr...

    3 Replies
    1. re: nemo

      I had trouble getting this link to work.

      I've been curious about this myself.
      One time I separated seeds from concord grapes for a large pie by hand. Took me hours to do. I resolved then to make only one or two-person grape pies (for me only - no sharing!) or else find a better way.

      I've wondered about the food mill thing, because it seems like the mill would crunch the seeds. I've since noticed that lots of the recipes call for cooking the grapes down before passing through the mill. (Sometimes after slipping the skins off.) I think the seeds might be softer and less crunchy if you cook the pulp first. Not sure. Would be interested in others' experiences with this.

      Here's a link with pictures showing the process:

      http://thyhandhathprovided.blogspot.c...

      Something else mentioned using the medium disk.

      1. re: nemo

        Thanks, the link doesn't give me the pdf so I've emailed Oxo (in fact, clicking on contact on the page that link leads to doesn't work either, not good.
        Doug

        1. re: DougWeller

          Yes, I see that link doesn't work. Sorry for the inconvenience.

      2. You need to cook the grapes somewhat to get the seeds to separate from the pulp before putting them through the food mill. First squeeze the grapes to separate the pulp from the skin, put the skins in a bowl and set aside. Put the grape pulp and some sugar (assuming you're making jam) and bring to a boil, then reduce the heat and simmer for ten mintes or until the seeds begin to separate from the pulp.

        Press the pulp mixture through a fine sieve or run through a food mill, discarding the seeds. Cook the pulp with more sugar, the grape skins and whatever else you're adding to the jam at a simmer for a couple hours or so.

        6 Replies
        1. re: janniecooks

          Ahhh. So the heat helps the seeds separate. I thought maybe they made the seeds softer so you didn't crunch them through the mill. Maybe that also happens?

          1. re: karykat

            So you have to get the skin off the grapes yourself? Agh.

            1. re: DougWeller

              What are you making anyway? If you are making jam, just boil the grapes in water until the skins are slipping off all by themselves. Then run the mixture through your food mill. Both the skins and the seeds will separate out. Then you can measure your pulp and add the appropriate amount of sugar to proceed with jam.

              1. re: DougWeller

                But if you are making something like a pie where you want those beautiful blue skins, then I think you do have to take them off so you can add them back in.

                But I can say from experience that the skins slip off pretty easily. (And taking the seeds out by hand is very laborious.)

                1. re: DougWeller

                  The skins have a lot of flavor and color, I'd hate to leave them behind in the food mill.

                  1. re: janniecooks

                    That was my thought, the skins are a good thing. I used to buy a black grape butter that had the skins in it, it was to die for.