complete following table
food
mill
meat
eggs
Answers
Answer:
A food mill is a sieve with muscle. No other tool can mash and strain soft chunks of food more neatly and less strenuously, all at one time. While a 20-year-old hardware-store mill has served me pretty well, some of the bigger, sturdier models I’ve seen made me wonder if it’s time for an upgrade. With this in mind, I put a bunch of food mills through their paces, from a 2-quart plastic model to a professional-size mill three times that size.
Mash and strain in one fell swoop
A food mill purées soft food while it strains fiber, seeds, and skin. It may not be as versatile as a blender or a food processor, but for certain jobs, a food mill works more efficiently than pulsing in a food processor and then forcing through a strainer. Abby Dodge, Fine Cooking’s test kitchen director, loves how a food mill makes quick work of berry purées. “Sometimes a few seeds will sneak through the mill,” she admits, “but for anything more than half a cup, why do it any differently?”
“I wouldn’t be without one,” says Seen Lippert, a chef and restaurant consultant, who uses a food mill for garlic mashed potatoes, vegetable purées, and soups. “A lot of chefs tend to go right to a monster blender,” says Seen, but food mills give an airy texture that a blender or a potato masher just can’t deliver. “Skip the cheap models or that cute vintage one at the flea market,” she advises. “Get a big one.”
Molly Stevens, a contributing editor to Fine Cooking, uses a food mill for home-style dishes She points out, though, that the results from even the finest blade of a food mill will be “a few steps short of the ultra-velvety classic French velouté texture you get with a fine-mesh sieve.”
Explanation:
A food mill is a sieve with muscle. No other tool can mash and strain soft chunks of food more neatly and less strenuously, all at one time. While a 20-year-old hardware-store mill has served me pretty well, some of the bigger, sturdier models I’ve seen made me wonder if it’s time for an upgrade. With this in mind, I put a bunch of food mills through their paces, from a 2-quart plastic model to a professional-size mill three times that size.
Mash and strain in one fell swoop
A food mill purées soft food while it strains fiber, seeds, and skin. It may not be as versatile as a blender or a food processor, but for certain jobs, a food mill works more efficiently than pulsing in a food processor and then forcing through a strainer. Abby Dodge, Fine Cooking’s test kitchen director, loves how a food mill makes quick work of berry purées. “Sometimes a few seeds will sneak through the mill,” she admits, “but for anything more than half a cup, why do it any differently?”
“I wouldn’t be without one,” says Seen Lippert, a chef and restaurant consultant, who uses a food mill for garlic mashed potatoes, vegetable purées, and soups. “A lot of chefs tend to go right to a monster blender,” says Seen, but food mills give an airy texture that a blender or a potato masher just can’t deliver. “Skip the cheap models or that cute vintage one at the flea market,” she advises. “Get a big one.”
Molly Stevens, a contributing editor to Fine Cooking, uses a food mill for home-style dishes She points out, though, that the results from even the finest blade of a food mill will be “a few steps short of the ultra-velvety classic French velouté texture you get with a fine-mesh sieve.”
Answer:
Food
mill
meat
eggs
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