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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/Spätzle ) 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. -- -JamesThere's stuff above here
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