22 replies to this topic

[splinky]

am just getting around to replacing some kitchen tools that were lost in a move. trying to decide between an oxo good grips potato ricer and the oxo good grips food mill. storage space is not an issue, so which is more useful?

[Really Nice!]

am just getting around to replacing some kitchen tools that were lost in a move. trying to decide between an oxo good grips potato ricer and the oxo good grips food mill. storage space is not an issue, so which is more useful?

Depends as they serve different functions. With the ricer you get a fluffy textured potato, carrot, cauliflower, etc. With the food mill you'll get three plates so you can get different textures. Use the big hole for stringy vegetables (like butternut squash); medium hole for tomatoes and pureed soups, and the small hole for straining the seeds out of raspberries, for example. I use my food mill more in the summer time for canning jams and tomato sauces, and I use my ricer more in the winter when I use the oven to cook the vegetables before running them through the ricer.

What are the hole sizes of the plates? Are they going to serve your purpose? You might want to go somewhere and inspect it before buying it online.

While you can use a food mill to mash potatoes, I can't imagine running tomatoes through a ricer. So I guess the food mill is more useful.

[splinky]

am just getting around to replacing some kitchen tools that were lost in a move. trying to decide between an oxo good grips potato ricer and the oxo good grips food mill. storage space is not an issue, so which is more useful?

Depends as they serve different functions. With the ricer you get a fluffy textured potato, carrot, cauliflower, etc. With the food mill you'll get three plates so you can get different textures. Use the big hole for stringy vegetables (like butternut squash); medium hole for tomatoes and pureed soups, and the small hole for straining the seeds out of raspberries, for example. I use my food mill more in the summer time for canning jams and tomato sauces, and I use my ricer more in the winter when I use the oven to cook the vegetables before running them through the ricer.

What are the hole sizes of the plates? Are they going to serve your purpose? You might want to go somewhere and inspect it before buying it online.

While you can use a food mill to mash potatoes, I can't imagine running tomatoes through a ricer. So I guess the food mill is more useful.

thanks, i'll be looking at them in person tomorrow. since gnocchi is the thing most on my mind ui think i may get the ricer first.

i'll look at this oxo adjustable ricer too

[splinky]

am just getting around to replacing some kitchen tools that were lost in a move. trying to decide between an oxo good grips potato ricer and the oxo good grips food mill. storage space is not an issue, so which is more useful?

Depends as they serve different functions. With the ricer you get a fluffy textured potato, carrot, cauliflower, etc. With the food mill you'll get three plates so you can get different textures. Use the big hole for stringy vegetables (like butternut squash); medium hole for tomatoes and pureed soups, and the small hole for straining the seeds out of raspberries, for example. I use my food mill more in the summer time for canning jams and tomato sauces, and I use my ricer more in the winter when I use the oven to cook the vegetables before running them through the ricer.

What are the hole sizes of the plates? Are they going to serve your purpose? You might want to go somewhere and inspect it before buying it online.

While you can use a food mill to mash potatoes, I can't imagine running tomatoes through a ricer. So I guess the food mill is more useful.

thanks, i'll be looking at them in person tomorrow. since gnocchi is the thing most on my mind ui think i may get the ricer first.

i'll look at this oxo adjustable ricer too

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

[Behemoth]

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

oh, oh oh. I had one from crate and barrel that did that. finally was happy to toss it when the handles also bent, and got one from wmf. It's all one piece -- i really never understood the point of different size disks -- and very well built, works great. (What do Germans know about food, if not potatoes?)

here it is. I think. Hard to tell online if the bit with the holes is attached.

[splinky]

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

oh, oh oh. I had one from crate and barrel that did that. finally was happy to toss it when the handles also bent, and got one from wmf. It's all one piece -- i really never understood the point of different size disks -- and very well built, works great. (What do Germans know about food, if not potatoes?)

here it is. I think. Hard to tell online if the bit with the holes is attached.

i was thinking of this as a replacement but will look at the wmf, as well

[Orik]

I have a german made one (not sure which brand, but it says rostfrei so I assume it's german) and it's been working for years. OXO products have become terrible a few years ago, like they moved production from China to even crappier China.

[splinky]

I have a german made one (not sure which brand, but it says rostfrei so I assume it's german) and it's been working for years. OXO products have become terrible a few years ago, like they moved production from China to even crappier China.

i love german made tools, i almost married one. the oxo is going back to the nice people at williams sonoma and i'll keep looking.

[Stone]

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

I had this problem with every garlic press I ever owned.
Then I realized that this was because God didn't want people to use garlic presses.

[splinky]

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

I had this problem with every garlic press I ever owned.
Then I realized that this was because God didn't want people to use garlic presses.

stone, i think maybe you just saved my soul. bless you young man

[ghostrider]

i bought the oxo adjustable ricer and used it for the first time yesterday. in theory it's great, not too heavy, the ability to change position of the dies and dishwasher safe. the only trouble is that when pushing the food through the ricer the cap that holds the die on separates from the body of the machine. will give it one more try, but i think it's getting returned. :-(

I had this problem with every garlic press I ever owned.
Then I realized that this was because God didn't want people to use garlic presses.

stone, i think maybe you just saved my soul. bless you young man

I got a garlic press in Italy 15 years ago that still works like a charm. Surely if God didn't want Italians to use garlic presses it would have come apart by now.

[Suzanne F]

I like my AllClad food mill. I never use my potato ricer, in fact I didn't even remember that I had one until reading this just now. The food mill has a much larger capacity, and I like having three different plates. I actually use it a lot. Might have even tried using it once for spatzle, but the dough was too loose and I got a potful of teeny tiny dumplings, not the strands I expected.

[Really Nice!]

I like my AllClad food mill. I never use my potato ricer, in fact I didn't even remember that I had one until reading this just now. The food mill has a much larger capacity, and I like having three different plates. I actually use it a lot. Might have even tried using it once for spatzle, but the dough was too loose and I got a potful of teeny tiny dumplings, not the strands I expected.

I have to admit that I use my potato ricer about 10 times more often than my food mill. I really enjoy making potato gnocchi and I keep trying to perfect them, but always end up denser and gummier than I want. I'm searching for that fluffy texture. I also enjoy making potato puree: for every 1 pound potatoes add 1/4 pound of butter and a 1/4 pound of cream, a little salt, pepper, and nutmeg. Yummo!

[Suzanne F]

Good point about texture. Yeah, potatoes alone in the food mill can get gummy from being worked too much, which won't happen with the ricer. I tend to make purees that include other vegs with the potatoes (celery root, turnip, etc.). Not sure if that just covers over the possible gumminess.

[joethefoodie]

Good point about texture. Yeah, potatoes alone in the food mill can get gummy from being worked too much, which won't happen with the ricer. I tend to make purees that include other vegs with the potatoes (celery root, turnip, etc.). Not sure if that just covers over the possible gumminess.

I think there's no question that the ricer is best for potatoes, especially for gnocchi. I find for the lightest gnocchi, baking russets works the best - also, the less flour, the better.