Reddit reviews OXO Good Grips Food Mill

It's going to be nothing but milk for a bit. Then rice paste and crackers.

Then get yourself two of these and one of these and start making stuff like this.

Uh I think it's like a food mill. something like this
As far as measurments, the only thing you really need to be careful of is the vinegar at the end. You don't want to add to much and ruin the flavor. But even that I only added, then tasted, kinda thing

Cooking is all about experimenting. Give it a try :p mills don't cost that much and they're useful for other things too (like homemade apple sauce):

https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/

https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250

> is a food mill the same as a meat grinder?

No, it's more of a hand-cranked potato ricer on steroids.

https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE

This is the one I have. It is pretty nice.

I have a tonne of joint pain and totally understand where she's coming from. Do NOT get a "slap chop" or anything else that relies on user strength to press things down, yikes... However, checking that her knives are super-sharp is a great place to start. I know there's a lot of disapproval among gourmands for them, but an electric sharpener might be a good investment here.

Scissors can be pressed into a lot of service in the kitchen and can be easier than knives -- sometimes I'll throw something-or-other into a pot whole, let it simmer and soften, and then chop it with scissors.

Food processors with slicing and shredding attachments are great, and this T-Fal Fresh Express Electric Food Slicer & Grater is simple to operate and gets pretty good reviews.

I have a boyfriend, and assorted manual kinds of jar lid removers, but the must-have for when the BF isn't around and the manual aids aren't cutting it is a Black and Decker "Lids Off" machine. It doesn't work for a very limited number of lids -- juices and most things in kinda juice-like bottles like passata -- but for 95% of jars it gets the thing right off with zero effort on the user's part. A nice electric can opener is a help too.

I have a mandoline and I love it, but, with joint problems, a food processor (they slice and grate, but dicing requires a $1k+ commercial machine -- some French fry cutters are well-engineered and don't require much pressure to get the veg through and then you can dice from there, though) is going to be the better purchase for most items. It's also really easy to injure yourself badly with one -- if she wants one, I'd suggest a pair of Kevlar gloves to go with it if she is anywhere near the 'getting forgetful' stage and might be sloppy about using the guard.

Your mention of tomato harvests makes me think of food mills...?

Oxo Good Grips Food Mill.

I got one as a wedding gift and it does what it's supposed to. Not bad at $50.

You can easily do a pot roast in a 5 1/2 qt saucepan such as this one. Rub your meat down with salt/pepper or something like Montreal Steal Seasoning. Put a tablespoon of butter and a tablespoon of olive oil into your saucepan and sear the roast.

Once the roast is seared, you can shove some veggies of your choice into the pan pour in about 1/2 of a cup of a hearty red wine and some beef bone broth and allow to simmer until it is cooked through. I use the following spices: thyme, bay leaf, oregano, rosemary, and occasionally sage, or a combination thereof depending on what is in my garden. I always cook meats by temperature. I have also been known to throw in a couple of pieces of bacon or sausage to impart their fat and flavor. The veggies that I use are: onions, carrots, parsnips, turnips, and celery root (celeriac).

You can use the same ingredients in the slowcooker. Put the veggies into the slow cooker before the meat. After the meat is seared place it on top of the veggies, put the spices on the meat, and pour in your liquids. If you are using onions, keep in mind that they impart A LOT of water to a slow cooked meal and you may want to reduce the red wine and bone broth. The liquid should only come up an inch of the meat.

Searing your meats does nothing for keeping moisture in the meat, it is for flavor. And it is a lovely flavor.

The roast that you didn't sear was tough and dry either because there was too little liquid in the slow cooker, or it cooked for too long. The roast that wouldn't shred wasn't done cooking in the slow cooker, or didn't have enough liquid to cook in. The slow cooker was designed to trap the moisture of whatever is being cooked and use that moisture to continually baste the meat. I always try to go for the low setting with mine, and to use the appropriate bowl (I have this one. It has three bowl sizes. To optimize the functioning of the slow cooker the bowl should be 3/4 of the way full.

With a roast, I will also turn the liquid into a gravy by reduction. Strain the liquid with a fine mesh strainer or cheese cloth, put the liquid into a large pan with a big opening at the top, such as the 5 1/2 qt pan that I linked at the top, and boil the hell out of it. The larger surface area of the pan allows for more water to evaporate more quickly. You can also thicken with arrowroot powder, but the gravy will break down quickly and turn runny.

Let me know if you have any other questions or need more information!

edit: I forgot that I also make a gravy with the liquids from the slow cooker and the veggies. I use this to turn the veggies into a thick, flavorful liquid and then bled it with the juices. While I'm doing all of the veggie squishing and blending, I'm roasting veggies in the oven, sauteing, or making a gargantuan salad.

That's how I started and then eventually upgraded to the Oxo Food Mill.

Also, a side note for future trips... You can really dehydrate damn near anything. I dehydrate spaghetti sauce, throw the sauce roll ups (yeah, it's the same consistency of a fruit roll up) into vacuum seal bags. When it's time to make it, I just toss it in the pot and let it reconstitute. It ain't mom's, but it'll do. If you have a food mill then you can make a puree out of all kinds of stuff that easily dehydrates into a skin that packs light. This is all stuff for people who spend WAY too much time living out of a pack, and much of it was learned from BSing with other hikers. Also, for note, there are other food mills on the market that are cheaper, that's just the one that I inherited when Grandma died.

How about a food mill? http://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=sr_1_1?ie=UTF8&qid=1375838330&sr=8-1&keywords=food+mill

If you do not have a food mill I would strongly suggest investing in one. Oxo makes a great model that I have used for years. It comes with three discs and works perfectly for what you want.: https://www.amazon.com/OXO-Good-Grips-Food-Mill/dp/B000I0MGKE/ref=sr_1_3?ie=UTF8&qid=1549834628&sr=8-3&keywords=food+mill

It is a good investment for a lot of other uses as well. Great mashed potatoes or other purees./sauces you want to make.

a) I mean like through a food mill like < this >. Not sure what a Victorio is.

b & c) Typically chunky salsa takes I think 15ish minutes in the water bath, hot packed (where the ingredients are boiled first). Off the top of my head tomato sauce is supposed to take somewhere around 35-40 minutes, hot packed.

Call me old fashioned, but I use a food mill for basically everything. Thirty five bucks for a great one, and I can make perfect pumpkin puree, soups, sauces, etc. I adore the thing.

Nice cutting board $100

Food mill $50

Cream whipper $30

Grill pan $33

Peel $60

Kitchenaid meat grinder/sausage stuffer $60

Culinary torch $20