Re: [london.food] Odd Bits Of Kitchen Equipment

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From: James O'Brien
Subject: Re: [london.food] Odd Bits Of Kitchen Equipment
Date: 09:33 on 05 Jul 2007
On 5 Jul 2007, at 08:52, Tony Kennick wrote:

> I use a ricer, and it does make mash with a really nice texture. It is
> also exceptional for making mash from other vegetables, including a
> tendency to catch any overly fibrous parts and keep them out of the
> finished mash.

Oddly enough I used my ricer last night to make a mix of white and  
sweet potato mash which turned out wonderfully creamy. Carrots,  
swedes and the like also benefit from being riced rather than mashed.

> The other thing my ricer gets used for is garlic, slice
> the top off, drizzle in some oil, wrap in foil, roast and then when  
> soft
> and aromatic, use the ricer to squeeze.

I use mine to make Spaetzle ( http://en.wikipedia.org/wiki/Spštzle )  
instead of messing about encouraging the dough through a colander.  
The "sparrows" turn out smaller than usual, but that just means you  
sieve them out of the water sooner.
--
-James


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