Our garden has been pretty good this year and we have one of these processors that was in my parents house while we were cleaning it out to sell it. So I appreciate this video showing me how to use it and will give it a try this weekend.
I first saw one make applesauce when I was 12 and forgot about. In my early 20's I started gardening and home canning in order to avoid commercial processed food and better flavor that went with it. I spent a couple years working in the labs of food processing plants and 30 years later still fear food poisoning. I bake pumpkin and then run it through the food mill, potaoes, and other things rather using a blender.
Though I am/was aware of what a food mill is and does, I had yet to purchase one. Well, yesterday I was stalking the cooking equipment at the local Goodwill and *boom!*, look what I see! - It was a complete Flotte Lotte Stainless Steel food mill (2 discs), in great shape and priced at $34.99 - yellow sticker, btw. While cruising around the store, a cashier came over the PA system and stated today's color was yellow. Not being _exactly_ sure what that meant, I nonetheless took note. Upon check out, I learned the color of the tag meant if your item had that colored tag, it was half off the marked price. Cool. I bought the Flotte Lotte food mill for $19.06. *_Totally cool!_* Enjoyed the video, Chef. Thank you for sharing!
Boy does that bring back memories! My aunt had one, and me being the youngest of the family I was always designated to be the one to turn it while the ladies sat around the table chit chatting with their coffee and cookies😂. It was fun making applesauce I have to admit it❤ now we had something that did the same thing at our home but it wasn't as fancy. It was like a conical sieve with wood stick that you would swirl around within that conical sieve and it would also squish the food and make it fine like applesauce. It always made me think of a mortar and pestle BUT BIG 🤭
We make fish soup with it, as the flesh goes through, you have all the bones fine or big on top that won't mix in your soup ( Mediterranean fish can have really fine bones)
I have the OXO food mill and use it primarily when making and canning plum jam. I read somewhere that pulverizing fruits in a food processor when making jams is not a good idea as it changes the structure in a way that negatively affects the final product. Why go to all that work and not end up with a superior jam? I learned the hard way to keep count of the number of plum seeds though. They are so large and hard that, if you don’t remove them manually as you mill, they’ll obstruct the milling handle and quite a lot of the fruit flesh won’t be able to be pushed through the sieve.
My mom used a food mill to prepare Concord Grapes for pie filling. It's a little tedious but worth the effort, and gets the seeds out. First, squeeze out the insides of the grapes into a bowl, keeping the skins in another bowl. Simmer the "insides" in a pot until the seeds become loose from the rest of the grape. Then run them through the food mill. TIP: Mom would reverse how the spring screw on the bottom was put on, so that there was a slightly wider space between the blade and the sieve part -- since grape seeds are larger than most of the other seeds strained with the food mill. Once the seeds are all removed, the strained grape liquid is re-combined with the skins and cooked for a bit. Then it is ready to use in a pie recipe (basically adding sugar, some form of thickener, and lemon juice to the grapes for the filling).
I have been wanting a food mill for a while. Well today I did my monthly grocery shopping, and afterwards I stopped in the thrift store. Lo and behold, there on the shelf was a foley food mill for $7. It is now sitting in my kitchen cabinet ready to be used very soon. What a great combination of memory and function. Interesting to see your video today since I just bought the food mill 3 hrs ago. I will be watching your other videos. Best Wishes.
When me and my brothers and sisters were little we cranked on one of my grandmas many days making applesuace out of windfall apples in the late summer from yellow transparent apples and red delicious apples... mom would always make 2 or three pots of apples and can who knows how many jars of applesauce she did each year for winter consumption... loved canning time
I started using one after I got into fruit winemaking and kept having issues with getting enough water into the primary fermenter, then having too much headroom after removing the solids (I now also use oversized primaries.) I find pureeing the fruit also lets me remove seeds and control how much skin makes it into fermentation
So glad to hear this, Mary! That’s exactly the point of this channel - to help enable and empower anyone to cook. Thank you for watching, and happy cooking 🙏
First time watching you today. You're quite pleasant to watch. I grew up with the Foley food mill. We used it for everything .... applesauce, pumpkin, muscadines. Plums. Etc
Well I just bought one today bc I plan on processing tomato juice and I want to can it without the seeds and don’t want to do de seed by hand! I’ve watched different videos and decided I could utilize this as I’d like to put some apple sauce and apple butter this fall. I’m hoping to save and dehydrate the tomato skins as well
I have a stainless food mill that I have used to process tomatoes for sauce. I am getting arthritis pain in my wrists and can no longer mash potatoes so am going to try using the food mill for that!
I just picked one up at a garage sale...never used. The owner received it as a birthday gift. Brand spanking new...Now it's mine for $5...woo-hoo. Now thanks to you...I know what it's for.
I just bought a food mill to make applesauce from our Apple tree. Thank you for the video it was very helpful. I am just now boiling the apples so fingers crossed!
I think an actual grain grinder would be a better call for that. But I might still try out of curiosity. I cook wheat berries for my dogs sometimes as part of their homemade food. I’ve never sprouted them, so that will be another new thing to try. Thanks for the suggestion 👍
I want to make raw sprouted wheat bread... but I need to 'crush' the wheat berries first into a 'dough' from which I form a thin wafer from the resultant 'dough'.. I think this food mill could do the crushing into a dough step... if it can, then I will buy this food mill.... @@IWantToCook the sprouted wheat berries are soft... if you do make a video please post the link as a reply to this comment, thank you
What brand do you have? It is different than the one you have the link for. I am looking for a new stainless steel one because mine was my grandma's and makes everything taste like metal, but the new one I got doesn't have the piece on the bottom to scrape it and it doesn't work.
I got mine at the thrift store and it appears vintage. I believe it is a Foley, though I can't find much in the way of markings. And yes, I also would recommend a stainless steel mill, as that won't leave any off tastes. Cheers!
I think I first heard of this from reading a book about Julia Child learning to cook in France. I had a hard time figuring out what it was because I had never seen one. I saw one once at the thrift store and wanted to buy it, but decided I probably wouldn't use it. When my grandma would make grape juice, she always squeezed the grapes through a tight cloth when it was still pretty hot, she said letting it cool before squeezing would keep the bitter seed flavor. I have a question, we have a white sink, I think porcelain, and it gets stained so easily. The only way to whiten it is to use bleach. Do you know of any way to treat it so it's kind of sealed and doesn't stain so easily? I don't like using bleach much, don't like breathing the fumes.
I have an older porcelain sink and have the same issue. While i don’t know of a way to seal it, I have found two things other than bleach that work well for cleaning and ridding marks: Barkeepers Friend powder cleaner, and one of those white magic eraser bars. Barkeepers is my go-to and makes the sink glisten. Just shake on and use a good scrubbing sponge. The magic eraser is great for quick, less-intensive cleans. Hope this helps!
@@IWantToCook I'll have to try the Barkeepers again, I forgot about that. We also have the issue with the old tub. It's hard to replace these living in an apartment for about 35 years. I'll have to try the white magic erase too, hadn't heard of that. Thank you
I have a porcelain coated cast iron sink too, and I’m seconding that Barkeeper’s Friend works well. I’ve heard others recommend Magic Erasers (or cheaper generic melamine sponges) too. Once you’ve removed the stains, I’d recommend getting a sink protector. I’ve got a stainless steel one with padded feet that keeps the sink from getting scratched & stained from everything getting in & out of it. Every so often we put it in the dishwasher for cleaning. There are also silicone ones that you can trim to size
It is usually set quite low and mostly fixed in that position. On mine it can almost brush the sieve portion when I press on the lever that turns the blade.
I don’t think so. For that I believe you need to begin with just juice, vs the pulp you get with a food mill. To just obtain pure apple juice, I recommend a juice extractor. Here’s how one of those works: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-e92sfz9kVMg.htmlsi=JSENThk7HcqmQ7nA
I thought you kept saying "coronary," as if it was hard to crank the handle. Once I turned on closed-caption I realized you were saying "culinary." Might want to emphasize the "L" a bit more.
