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pomme/potato puree <- whats your favorite/best tool for making this?

post #1 of 7
Thread Starter 

hey guys

 

i'm trying to make pomme puree with as little cream and butter as possible and i know if i get it to a finer texture it will puree much easier with very little liquid involved instead of needing more like usual. anyway, i came across a few items i thought would help with this process and i like the fine sieving method.  ive used many different devices (ricers, strainers) but they all arent very durable enough or just take too long to use because they're not made for this sort of "puree" process sort of thing. so in the end i narrowed it down to 2 choices:

 

1st Choice: Chinois/Boullion Strainer

Why?: Because its mesh is so fine it could easily create the smoothest puree you'll ever eat. but durability wise, idk. i see different ones with a metal "V" shaped piece to hold it in place and this may help the durability factor.

 

2nd Choice: China Cap (Cheap Chinois)

Why?: I found that this is more durable, cheaper and while not really mesh, its more of a metal so hard pieced veggies like potatoes could easily be pushed against the sides without any give creating efficient production of pureed mashed potatoes. only thing is, would the metal holes be small or fine enough to produce the right consistency?

 

heres the links to the items i found and would like to purchase in order from best to worst:

 

1st Choice: http://www.foodservicewarehouse.com/update-international/cc-8f/p6215.aspx - china cap

2nd Choice: http://www.foodservicewarehouse.com/update-international/ccb-08/p6218.aspx - boullion strainer

3rd Choice: http://www.foodservicewarehouse.com/update-international/ccb-08r/p6220.aspx - extra fine boullion strainer w reinforced frame

4th Choice: http://www.foodservicewarehouse.com/royal-industries/roy-cbs-10/p6780.aspx - extra fine boullion strainer w reinforced frame (steel bar)

 

I'm looking it over now and I may go with choice #3 or #4 but just wanted to see if anyone else has experience using these tools or other ones to make an ultra smooth potato puree.

 

thanks in advance guys.

post #2 of 7
Thread Starter 

ended up going with #4 http://www.foodservicewarehouse.com/royal-industries/roy-cbs-10/p6780.aspx. well see how it goes

post #3 of 7

It's too fine a mesh really. It will take a lot of work to force the potato through.  You don't want to take potato too fine. Puree by power equipment or hand, you rupture the cells and release too much starch. It turns gummy and unpleasant. Puree is really a misnomer when it comes to potatoes.

 

There are better ways to control the fat and still offer flavor. Use milk instead of cream, even a skim milk. If you want a creamier impact, use a non fat evaporated milk. This is still caloric as the protiens and such get concentrated, but the mouth feel is fairly creamy. And you didn't add fat.  Punch up the butter flavor with butter solids minus the fat. Butter Buds is a pretty good brand you can find in most grocery stores. http://www.butterbuds.com/faq/ and is not particularly artificial like some other brands based in diacetyl. If you clarify your own butter, you have your own source of butter solids minus a lot of the fat as well. 

 

Just as an idea---I've not tried this-- it might be that using a mostly hand mashed potato with a little truly pureed potato will give you some of the cohesion and "rich" texture instead of using cream or milk. You'll have to experiment with different ratios and see what works best if it works well at all.  And let us know if you try it. 

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post #4 of 7

Use a tamis (drum sieve) and work it through with a pastry scraper.

 

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post #5 of 7

for lack of a tamis I have learned to use just a sieve with a pastry scraper (or the back of a spoon would also work for me).

that's a normal sieve, medium/ fine.

makes for MUCH easier cleanup than a chinois or a bouillon strainer, too.

post #6 of 7

Whatever happened to the reputation of the most efficient foodmill, maybe better known as the "passe-vite" in french, which means "pass quickly". It does what the french name says.

I have two small ones for home use, one all metal and one with a plastic holder but metal disks of course. Both come with a variety of disks for making coarser to very fine purées. You're done in less than a minute, rince all parts of the mill quickly under running water and it will be easy to clean afterward.

Does a tamis or sieve make a better purée? I dought it, it does make a little smoother one.

 

 

Quote:
 ...i'm trying to make pomme puree with as little cream and butter as possible and i know if i get it to a finer texture it will puree much easier with very little liquid involved instead of needing more like usual...

Have you ever tried to make a purée with ... olive oil? It's stunning! No butter, no cream, no milk, simply add as much olive oil a you wish. Beware, you ALWAYS have to work with still very hot purée to add the other ingredients, especially butter or oil. In fact you totally cannot work with cooled potatoes to make a good purée!!

 

Alternatively you could make a purée with nothing else than a little chicken stock added!

 

This is how I make my purée; turn the hot potatoes through a foodmill, add 1 or 2 eggyolks and some milk, stir immediately and vividly, (optional) add a small chunk of butter, s&p and a lot of nutmeg. 

post #7 of 7

For me, nothing better than the French "PASSE-VITE". It's perfect for mashing potatoes.

 

I am now in Sydney, Australia, looking for one ad I cannot find it. 

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