kitchenware Food Mill for Sauce?

[mcbob]

I'm looking for opinions on using a food mill for sauce preparation.
Currently I have been using a sieve to separate the remaining skins and seeds from my fermented sauces. This method works well but is very tedious.
The sieve does seem to remove more fiber that I prefer which leaves the sauce a bit thin. I usually end up adding some pulp back to the mix to correct it.
I have been looking at some manual food mills as a possible replacement to the sieve method.
Can anyone offer up an opinion on how effective a mill might be for consistency and to speed the processing time up?

 

[salsalady]

I didn't notice the 'no feet'. It could work with a pitcher or other narrow bowl.

 

[The Hot Pepper]

There's a back handle and the front handle has a cutaway making it level when resting on a standard 6/8/10/12 qt. pot.

 

[mcbob]

There's a back handle and the front handle has a cutaway making it level when resting on a standard 6/8/10/12 qt. pot.

The one thing I noticed was the through rivets for the handles. The cheapy ones just have spot welds. This one was cheap and looks like better engineering. I'm hopeful! I think I have several bowls I can make it work with.

 

[The Hot Pepper]

I noticed that too like the expensive pan handles.

 

[mcbob]

Thought I would provide an after-purchase update.
Its built well and price was a bargain. There were some issues that i will resolve later.
I decided to run some chunky salsa that was made and canned last fall for a test. The mill really didn't push this soft processed material through the screens as expected. I determined it was an issue with the clearance between the rotating blade and the screen at the bottom that the material is ground against. The factory had a rubber grommet to provide the spacing for that clearance. The blade really needed to be adjusted closer to the screen to make this work well.
I will be replacing the rubber spacer with some food grade washers in a stack to get the clearance to make this work correctly.
I do think with the changes it will save me some time getting sauce to a consistency minus the seeds and skins that I'm looking for.
I didn't have any issues with the lack of feet, it seems to work ok if you choose the proper sized bowl to use with it.
This harvest this fall is when I will actually put it to use as intended though.

 

[The Hot Pepper]

Thanks for the update!

 

[salsalady]

I have an Oxo Good Grips food mill and used it for the first time yesterday. Just putzing around with a grilled sauce.

OOPS on the pineapple rings...they got pitched.

Ran everything thru the BlendTec and cooked for a bit. The sauce had a lot of rough skin pieces from the tomatillos and chiles so thru the food mill it went. It left a good amount of tailings that could of been dried for seasoning. This sauce was kind of a Meh so I sent the tailings to the same place as the pineapple.

The last 2 pics are Before and After the food mill. It doesn't really show a huge difference, but the mouth feel was significantly better.

Verdict- I think it is a good item for the price. 3 different plates, decent performance. I wish it had a 'sweeper' on the underside, and the crossbar got a little mucky. All in all a solid 4/5 for the Oxo food mill.

 

[CaneDog]

Nice to hear the generally positive review on the Oxo Good Grips. I've had this one for a while, but still haven't gotten around to using it. With luck, this fall I'll have so many peppers to process I'll have to use it