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Eurodib food mill and I'm **** off

post #1 of 3
Thread Starter 

I spent 15 minutes cranking my 2 QT food mill to puree some split peas that had been simmering in broth for 45 minutes and only about 1/4C has pushed thru the large sieve, the one with 4mm holes.  And I the pusher, the slanted rotating 'thing' doesn't make contact with the sieve. Should the pea mixture that was simmering be soggy instead of pasty and slightly firm.  Again the 'pusher' fails to make contact with the sieve.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 3

I think there should be a small gap between the pusher and sieve. Part of the point of a food mill is to hold back the fibrous bits which wouldn't really happen if there was contact.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3
Thread Starter 

Okay.  So I poured back some of the 'guck' into the saucepan, turned up the heat and added somemore stock to soften it.  So ultimately instead of adding peas to the mill that were firm or even semi, I poured into it a soft mush.  Problem solved.

 

A food mill is like a grinder.  Occasionally it must be disassembled to removed the stuff that refuses to be 'filtered'.  But opposite of a food grinder where stuff must be very 'firmed up', food mill stuff needs to be very softened. 

 

What a learning experience.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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