No Kitchen is Complete Without a Food Mill
Kitchens today are loaded with modern conveniences, but sometimes you need to go back to basics and use things like a food mill to make a better meal. Walk into any professional chef’s kitchen and you are going to see one tucked away in the corner somewhere and the person who probably uses it the most is going to be the chef himself.
There is no doubt that some of the dishes that you see hit the tables today would not be possible without a lot of the modern equipment. Well, maybe they have just been made a lot easier to make because of these new toys that we see floating around in these kitchens. However, sometimes certain things need to be made the old fashioned way.
You can go into a lot of restaurants and when you order mashed potatoes, they almost look like soup on your plate. Did grandmom ever make them that way? Well neither should you! Mashed potatoes are supposed to have some character to them and the way to do that is to make them with a food mill.
If you really want them to be good, make sure you use a hand operated food mill instead of one of the electric food mills. You can choose how quickly they are blended and more likely to keep your eyes on them instead of walking away and mashing them too much.
There is a time and a place for modern conveniences, but at times you are just better off to go back to old fashioned cooking tools and mashed potatoes with a food mill is a perfect example. If you want to add some real flair to your dinners, get rid of the Cuisinart and get back to basics. That smile on your families face will let you know that you made the right decision.
A food mill is a very good way to add a home cooking touch to any meal. By taking the food processor out of the equation you are preparing food like they have for years and allowing the true flavors to come out. At myfoodmill.com, you will find helpful information which will help you in saving money by preparing food with a Stainless Steel Food Mill.
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on Oct 1 2009. Filed under Recipes - A Mix!.
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