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Just got a food mill

I have about a hundred questions on using my new toy. For best performance , does a fermented sauce need to be cooked first before running it through the food mill? How does a food mill compare to a blender for puréeing raw ingredients?
Are there any good food mill tutorials out there?


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Karoo, thanks for the advice. [emoji16] I’ve used it once for salsa. The tomatoes I used were cooked just halved and not skinned. I used the coarse plate, after cooking it removed the skins awesomely.


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Hi,
You'll find yourself loving it! Mine has 3 plates with it, from coarse to very fine. When making my red sauce, I like to use the coarse plate. For your hot sauce, I would imagine you would want it to be as smooth as it could be. You may end up wanting to hit it with a blender after milling it, depending on the consistency you are looking for.
 
nmlarson said:
Hi,
You'll find yourself loving it! Mine has 3 plates with it, from coarse to very fine. When making my red sauce, I like to use the coarse plate. For your hot sauce, I would imagine you would want it to be as smooth as it could be. You may end up wanting to hit it with a blender after milling it, depending on the consistency you are looking for.
Thanks. My food mill has the 3 plates also. I’m going to first run all my sauce ingredients through the blender to purée and mix it up good. My blender ( actually my wife’s blender, Haha) does a decent job with pureeing but leaves the seeds untouched.


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PtMD989 said:
Thanks. My food mill has the 3 plates also. I’m going to first run all my sauce ingredients through the blender to purée and mix it up good. My blender ( actually my wife’s blender, Haha) does a decent job with pureeing but leaves the seeds untouched.


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That's how I usually proceed.  Blender then mill.  Blendering gets more of the good pulp broke down so it can work through the mill.  If there is a good amount of skin left and it's not just all seeds, the tailings can be dried, ground and used as a powder, or mixed with salt and seasonings. 
 
Have Fun!
SL
 
 
salsalady said:
 
That's how I usually proceed.  Blender then mill.  Blendering gets more of the good pulp broke down so it can work through the mill.  If there is a good amount of skin left and it's not just all seeds, the tailings can be dried, ground and used as a powder, or mixed with salt and seasonings. 
 
Have Fun!
SL
 
 
 
Love this!
 
IMG_0787.JPG

Here is a team photo [emoji16] with a young sauce on deck. Sauce still has probably a couple more months to go. Got it a couple of weeks ago at Wallyworld for about $25.


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salsalady said:
 
That's how I usually proceed.  Blender then mill.  Blendering gets more of the good pulp broke down so it can work through the mill.  If there is a good amount of skin left and it's not just all seeds, the tailings can be dried, ground and used as a powder, or mixed with salt and seasonings. 
 
Have Fun!
SL
 
Thanks! I’m glad you chimed in[emoji16] Ok question # 3 of 1000. How’s this scenario, I first blender my ingredients, ferment the sauce, then would I food mill the sauce raw or cook the sauce then food mill?


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PtMD989 said:
Thanks! I’m glad you chimed in[emoji16] Ok question # 3 of 1000. How’s this scenario, I first blender my ingredients, ferment the sauce, then would I food mill the sauce raw or cook the sauce then food mill?


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I always cook then mill - even after fermentation.  The heat helps to soften up your ingredients a bit more and you'll get more pulp through the screens this way.  Also remember to scrape the underside of your food mill after running the mash through - there's gold under there!
 
Thanks SmokenFire[emoji16]
My first attempt at using it was on salsa, I started with the fine screen and I started to get salsa juice , not good haha. Went with the coarse screen and it went great. Took off the mater skins but left the seeds. I scraped the build up on the bottom side of the screen. That went back into the salsa pot while the skins stayed up top. [emoji16]
Any more tips or tricks?

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