Reddit reviews RSVP International (SPUD) Potato Ricer, White/Green | Mash Potatoes, Fruits, Vegetables & More | Includes Medium & Coarse Plates | Pot Resting Extension | Dishwasher Safe
We found 9 Reddit comments about RSVP International (SPUD) Potato Ricer, White/Green | Mash Potatoes, Fruits, Vegetables & More | Includes Medium & Coarse Plates | Pot Resting Extension | Dishwasher Safe. Here are the top ones, ranked by their Reddit score.
Rated #1 in Cook’s Illustrated and a customer favorite, our ricer sports a nifty green stripe and is ready to race through piles of potatoes.the contoured handles provide comfort while the pot extension holds the ricer steady over most potMeasures 13-1/2-inches by 3-3/4-inches by 4-1/2-inchesMade of heavy duty plasticComes with two interchangeable stainless steel plates; medium and coarseDishwasher safe
>one of those potato mashing devices that you put the potatoes into and push the potatoes through the holes (forget the name).
A potato ricer.
Ricer. I have this one, it's held up for almost 7 years. It's also indispensible for deviled eggs.
This is what I use. Perfect texture every time.
> Stainless Spatula (slotted or unslotted)
I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).
> Silicone spatula
Yes, preferably a regular size one and mini one for getting into narrow jars.
> Silicone spoonula
Yes, see above.
> Stainless spoon 5. Slotted stainless spoon
I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.
> Ladle
Yes, preferably plastic
> Wisk
Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.
> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)
Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.
> Peeler/juliene peeler
I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.
I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.
> Draining spoon (for pasta)
Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.
> Potato masher
I've never used mine. I use my RSVP Potato Ricer instead.
> Measuring cups
Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.
> Measuring spoons
Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).
What a great idea OP!
Ok. So, you can google for finer details, because I never measure, but it goes like this.
The absolute most important thing is to have a potato ricer
This device removes the fibers in the potato and makes it silky smooth. You can use it for many, many other things so it is great little tool to have on hand. I have never been successful making potato gnocchi skipping this step.
4-5 medium sized sweet potatoes or yams, roasted in the oven, cooled, and skinned. Roasting brings out the caramelization and gives the recipe such a deep rich flavor. I credit roasting with being able to skip olive oil or other fats for richness.
About 4-6 oz of frozen spinach, thawed and drained VERY VERY WELL. Like, wrap it in thicknesses of paper towels and squeeze on countertop until paper towels are pretty much dry. Moisture must be well controlled for this dish. Alternately, you can chop fresh spinach or de-spined kale very, very finely and use it raw in the gnocchi dough. I have done both and got great results either way.
1/4 cup parmesan cheese. Optional.
Probably 2 cups of Flour. Use regular, whole wheat, rice, or whatever you like. It is just a binder. I don't use egg, or oil. Doesn't seem to need it for flavor, and cuts down on calories bigtime.
Seasoning such as sea salt, pepper, garlic and onion powder. Put a bunch in there.
So now, just know. If you have never made gnocchi before, your first batch will not be your best ever. But it will be a learning experience and taste amazing either way.
Put a large pot, like a stock or soup pot, whatever you usually use for pasta, about 3/4 full of water on to boil.
Rice the sweet potato into a bowl, this will be messy. It is supposed to be. DO NOT PUT THE FIBROUS BITS THAT CATCH IN THE BOTTOM OF THE RICER INTO THE BOWL. Pull them out as they clog the strainer blade and throw them away.
To your gorgeous, silky smooth sweet potatoes, add the veggies however you have prepared them, the parmesan if you want it, and your spices, then moosh them around until well mixed by hand. Begin to add flour in a handful at a time until the mixture takes on a ball of dough shape. It will be sticky and not yet dry.
Spread out some of the remaining flour on your counter or a big cutting board, and then roll a palm sized ball of dough in your hands gently. Make it into a snake, just like playdough, rolling it in the flour as you form it. It will totally feel like playdough, not super wet. Make it about your middle finger wide and 8 or so inches long. Cut in about 1 inch pieces with a sharp knife.
You will have to reflour your work surface as this is how you get the dough the right consistency. The goal is to work the dough gently till its just dry enough to hold its shape and allow you to cut it.
Now you are ready to rock. If you are nervous, you can roll out all of your "snakes" and then start cooking them, but this is how I do it.
I put the first one or two series of pastas, or "snakes" worth, into the water with a slotted spoon. Then I roll out two more while those cook. After I roll out two more, it has been about 3-4 minutes, and my first batch gets pulled out, drained for a second on the slotted spoon, and set into a broad shallow pan or serving platter. Then I add the next two "snakes" worth and begin rolling my next batch, and so on working steadily until all of the pasta has been cooked, drained, and set into the platter/platters or pan/pans.
Then I sit down for a second. jk
Here's the thing. Some people like their pasta soft, I like mine browned under the broiler a bit. You can do either, or try both. This recipe makes a bunch of pasta.
A nice fresh chopped tomato topping, sauteed with onion, garlic and basil, is the perfect complement with some parmesan cheese. This doesn't need oil either if you use pan spray to saute.
I hope I haven't overwhelmed you, it really is fun, and makes a lot to eat throughout the week, or impress someone with :)
Let me know if you give it a go, or if you have any questions. Bon Appetite!
I agree with Kaiotic, a ricer makes the best mashed potatoes. I have this model from RSVP. It was highly recommended by Cook's Illustrated and is only $14.
This ricer is recommend by america's test kitchen and it's a tiny bit cheaper. http://www.amazon.com/Potato-Ricer-Baby-Food-Strainer/dp/B000OLA7KS
I got the one that was recommended by Cook's Illustrated, and I like it a lot.