Planning on buying a food mill. Looking through reviews the only one I can really find negative comments about is the oxo. Comments say stuff crawls up the side increasing the time it takes using it. High end models like a Rosle sound great, but are they worth the cost? Just trying to get informed before I purchase.
Best Food Mill?
- Thread starter Gomojoe
- Start date
The issue with stuff going up the sides seems related to how much of an angled area they put outside the blade to increase the capacity. Whether that helps can depend on how much *material* you "need" to dump in at once.
I've used an antique Foley food mill for years and while it has a much smaller ramp outside the blade, it still helps to stop toward the end and push a bit down lower with a spatula. Mine's sort of like the following (not my picture):
IMO the Rosles are WAY overpriced. The main thing is to make sure whatever you get has tiny holes. Larger holes don't serve much of a purpose for peppers. Here's the modern equivalent of what I use, $24-28:
http://www.amazon.com/Norpro-Quart-Stainless-Steel-Multipurpose/dp/B0002IBOB4
http://www.amazon.com/Mirro-Stainless-Cookware-2-Quart-Silver/dp/B000LNUM8Q
Since I don't see a good pic of the bottom I am only assuming the Mirro 50024 still has small enough holes to be useful.
There's a 3.5 qt version for $35 but it has a larger slanted area at the bottom so food would ride up outside of the blade area more. I don't really think the extra capacity would be useful to me because by the time I've milled 2 qts, that still had seeds in it, it is time to dump the pulp out for reprocessing and pour a new volume in. Then again when I make sauce with it, there's roughly 200 or more cooked down peppers in 2 qts. volume. Thinner sauces obviously have less pulp.
I've used an antique Foley food mill for years and while it has a much smaller ramp outside the blade, it still helps to stop toward the end and push a bit down lower with a spatula. Mine's sort of like the following (not my picture):
IMO the Rosles are WAY overpriced. The main thing is to make sure whatever you get has tiny holes. Larger holes don't serve much of a purpose for peppers. Here's the modern equivalent of what I use, $24-28:
http://www.amazon.com/Norpro-Quart-Stainless-Steel-Multipurpose/dp/B0002IBOB4
http://www.amazon.com/Mirro-Stainless-Cookware-2-Quart-Silver/dp/B000LNUM8Q
Since I don't see a good pic of the bottom I am only assuming the Mirro 50024 still has small enough holes to be useful.
There's a 3.5 qt version for $35 but it has a larger slanted area at the bottom so food would ride up outside of the blade area more. I don't really think the extra capacity would be useful to me because by the time I've milled 2 qts, that still had seeds in it, it is time to dump the pulp out for reprocessing and pour a new volume in. Then again when I make sauce with it, there's roughly 200 or more cooked down peppers in 2 qts. volume. Thinner sauces obviously have less pulp.
the victorio vkp250 looks pretty legit, but it looks like the cost doubles to get the assorted accessories incl the tiniest holes ... but at least for triple-cost you can motorize it 
