Reddit reviews RSVP International Endurance (FDML) Food Mill, Stainless Steel w/ Wood Handle | For Mashing, Straining & Grating Fruits & Vegetables | Easy to Clean | Applesauce, Tomato Sauce, Mashed Potatoes
We found 3 Reddit comments about RSVP International Endurance (FDML) Food Mill, Stainless Steel w/ Wood Handle | For Mashing, Straining & Grating Fruits & Vegetables | Easy to Clean | Applesauce, Tomato Sauce, Mashed Potatoes. Here are the top ones, ranked by their Reddit score.
Made of nonreactive and hygienic 18/8 stainless steelMeasures 8-inches in diameter by 4-inches high with 7-1/2-inch handleWhat can you make with the food mill? Applesauce, tomato sauce, mashed potatoes, strained carrots, peach puree or raspberry coulisComes with 3 interchangeable stainless steel disks in fine, medium and coarseHand washing recommended the mill to prolong the life of the wooden handle, disks are dishwasher safe
If you're making really smooth soups you'll need a china cap and stick blender over either. If you're doing regular ol' soups I'd think you'd only need a knife but the food mill will leave you with more texture though as a food processor is really better for a super fine 'dice'. Plus I use my mill for making my red sauce. Also cheap food processors blow. My mom's got a kitchenaid that is really nice but pricey, all the cheap ones I've used have just been junk.
I have this one, but I often find I am unhappy with the results as there seems to be a lot of waste, It's cheap, though.
http://www.amazon.com/gp/product/B0000CFH1K/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00724WN98&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=17EE3AP2M0PZJQ42YZBE
If you don't mind work, one thing that will get all seeds out from anything including fig seeds is a chinois. They are expensive, but I've used mine a lot over the years for very smooth apple sauces to jams. It's also good to get out all spice residue when making gravy from crock pot broth. Upper body work out though when processing big batches,
I'm seeing that Amazon has them for cheaper, just get one with an extra fine mesh and buy a good wooden pestel.
http://www.williams-sonoma.com/products/chinois-strainer-pestle-and-stand/?pkey=e%7Cchinois%7C6%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH
Leaving the peel on during cooking adds color and flavor. You can leave it on if you have a strong fine mesh sieve, a chinois, or a food mill. You wouldn't want the peel in the apple butter when you are ready to eat it, after all. It's worth it to get one of those if you'll be making apple butter, apple sauce, homemade tomato sauce, etc in the future. Otherwise, peel and core the apples.