Vegetable Mill

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Stainless Steel Food/Tomato/Vegetable Mill



Mashed potato will never taste the same again!
Professional French Moulin à Légumes


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If you wish to create restaurant quality foot at home, you will need to need to use the similar techniques, and this also usually means using similar equipment. Many people who look closely at a professional kitchen for the first time are surprised that the equipment used in them is often so much better than equipment generally on sale to members of the public. The stainless steel vegetable mill shown here is perfect for making purees, and will turn your boiled potatoes into the best mashed potato you have ever tasted. Also great for making tomato sauces.
OUR PRICE
ONLY £39.95




24cm Stainless Steel Vegetable Mill   


enlarge image   


Use the fine disc for homemade jellies, creamy sauces and baby food, the medium disc for vegetable soups, apple sauce, mashed potato, and the coarse disc for tomato pizza toppings and chunkier sauces. Our food mill has a convenient release mechanism that makes it easy to exchange discs and disassemble for storage. Three legs hold the Food Mill securely over bowls and saucepans, keeping it out of your food.

How do I make the best mashed potato?
Although our vegetable mill has many uses, here is an example of how it can make an immediate difference to your cooking. To make the perfect mashed potato, peel your potatoes and put in the saucepan. Cover with water and add some salt. Bring to the boil and simmer gently until cooked (if you insert an office knife, a cooked potato twill fall off the knife under its own weight). Drain the potatoes and let them stand so that they can dry off a bit. Fit the medium disc into the vegetable mill, and place it over a saucepan. Half-fill the mill with potatoes and turn the handle, forcing the potato through the disc into the saucepan below. Use a wooden spoon to bring potato down towards the disc if necessary. Keep on adding potatoes until thay have all been pureed. Remove the mill from the top of the saucepan. Add a teaspon on mustard, a knob of butter, a drop of butter and a tablespoon of crème fraîche. Season with salt and pepper if necessary. In the kitchen, white pepper is generally used, as this does not affect the colour of the food. You will find that the consistency of the potato processed with this mill is just so perfect, you will not want to make mashed potato any other way again!

Pan Features:
  • Top Quality Professional Vegetable Mill
  • Stainless Steel
  • Professional standard 24cm diameter.
  • Satisfaction
    guaranteed!





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