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On Thu, Jul 05, 2007 at 08:30:25AM +0100,
the following was promulgated by Simon Wistow:
> I'm a big proponent of a minimal set of kitchen equipment. I truly
> believe that most people actually need very few things - a couple of
> good knives, a slice (It's NOT called a spatula!), some tongs, a couple
> of good saucepans, a good frying pan (and maybe a griddle pan), a
> casserole, a colander and a grater. Maybe a couple of other things but
> not much.
An actual spatula is still very useful though, one thing you haven't
got listed is a blender of any description, essential for smooth soups
and de-lumping sauces ;-)
> I have however, over the years, aquired a few bits of occasional use
> items. A really nice pestle and mortar (I think Mum would probably ocunt
> this as essential actually), a nice saucier (which also makes realls
> great scrambled eggs and hot chocolate), a mandloin (handy for Pommes
> Dauphinois), a rice cooker (once you use one you'll not go back to the
> absorbtion method).
>
> Recently I've been pondering buying a potato ricer.
>
> In general I'm a big fan of crushed potatoes instead of mashed (usually
> crushed new potatoes) - not just because they're quicker and easier but
> also because of the texture. However occasionally I want a smooth,
> creamy mash that needs a more traditional approach. You can do this with
> a masher, I know some people who then whisk. You *could* do it with
> blender but I find that gives me very gluey mash.
>
> I was told that a lot of restaurants use a potato ricer which makes
> things really easy and tends to get a very smooth, non gluey mash. I've
> also been told that it removes the need to peel the potato first which
> will be really handy for my beloved newly found method of baking the
> potatoes instead of boiling them which is great but means you end up
> with burnt fingers trying to peel them whilst they're scorching hot.
>
> Thoughts? Comments?
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. 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.
--
Tony Kennick
Web: http://www.pint.org.uk/
Photos: http://picture-desk.press-office.org.uk/
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