Food Mill - Page 2

Barbee · August 31, 2009

My oxo mill is being put to the test this year. It does a great job removing seeds and skins from my oven roasted tomatoes with the medium screen. I have made 3 ginormous roaster pans full so far. Easy to use, easy to clean up, and priced very reasonable.

TomNJ · August 31, 2009

After a lot of research I got the Victorio Model 250:

http://www.amazon.com/exec/obidos/tg...RJYYF&v=glance

This is very similar to the BTB model except I believe it has a larger hopper. There are several screens available having different size holes. The screen that comes with the strainer is small holed and makes a fairly smooth puree. I prefer the salsa screen (available separately) which has larger holes and delivers a chunkier sauce with some seeds. The food strainer is also good for berries, apples, grapes, pumpkins, etc.

I just started using my strainer this season and it really speeds up large batches of sauce!

TomNJ

Farmette · August 31, 2009

Thanks for all the input. As it turns out, my mother had a Foley food mill that she wasn't using anymnore. I have tried several times to make sauce with it...without success. Directions on the blade say to rotate wheel, changing directions and to push down. It takes alot of time and what I get is more juice like...what is left is still pulpy and wet.

Structure · September 1, 2009

One of the advantages to the BTB as Container Ted pointed out, is that it REALLY takes the juice and pulp out and leaves just seeds and skin behind. I run mine through two or three times and when I'm done I've reduced 30 lbs of tomatoes to maybe 1/4 lb of skin and seed. It's amazing. The residue doesn't even drip...

I'd assume the other upright cranked food mills do likewise. They will also do large quantities fast and IMO are about the same to clean up after. I don't want to make this into a criticism of the bowl based strainers like the Foley. Hey, whatever works, but if you're thinking of plunking down $50 for something like the OXO then may as well plunk down an extra $10 and get some POWER!

newatthiskat · September 4, 2009

I love my BTB Strainer! My granddaughter (3) has helped me make aplesauce, tomato sauce, and pear sauce. I am very happy I bought it!
Kat

August 31, 2009	#16
Barbee Tomatovillian™ Join Date: Mar 2008 Location: SW Ohio Posts: 1,818	My oxo mill is being put to the test this year. It does a great job removing seeds and skins from my oven roasted tomatoes with the medium screen. I have made 3 ginormous roaster pans full so far. Easy to use, easy to clean up, and priced very reasonable. __________________ *Barbee*

September 4, 2009	#20
newatthiskat Tomatovillian™ Join Date: Mar 2008 Location: texas Posts: 1,451	reply I love my BTB Strainer! My granddaughter (3) has helped me make aplesauce, tomato sauce, and pear sauce. I am very happy I bought it! Kat

August 31, 2009	#17
TomNJ Tomatovillian™ Join Date: May 2009 Location: Floyd VA Posts: 771	After a lot of research I got the Victorio Model 250: http://www.amazon.com/exec/obidos/tg...RJYYF&v=glance This is very similar to the BTB model except I believe it has a larger hopper. There are several screens available having different size holes. The screen that comes with the strainer is small holed and makes a fairly smooth puree. I prefer the salsa screen (available separately) which has larger holes and delivers a chunkier sauce with some seeds. The food strainer is also good for berries, apples, grapes, pumpkins, etc. I just started using my strainer this season and it really speeds up large batches of sauce! TomNJ

August 31, 2009	#18
Farmette Tomatovillian™ Join Date: May 2009 Location: Wisconsin Posts: 985	Thanks for all the input. As it turns out, my mother had a Foley food mill that she wasn't using anymnore. I have tried several times to make sauce with it...without success. Directions on the blade say to rotate wheel, changing directions and to push down. It takes alot of time and what I get is more juice like...what is left is still pulpy and wet.

September 1, 2009	#19
Structure Tomatovillian™ Join Date: Apr 2009 Location: SLO, CA Posts: 99	One of the advantages to the BTB as Container Ted pointed out, is that it REALLY takes the juice and pulp out and leaves just seeds and skin behind. I run mine through two or three times and when I'm done I've reduced 30 lbs of tomatoes to maybe 1/4 lb of skin and seed. It's amazing. The residue doesn't even drip... I'd assume the other upright cranked food mills do likewise. They will also do large quantities fast and IMO are about the same to clean up after. I don't want to make this into a criticism of the bowl based strainers like the Foley. Hey, whatever works, but if you're thinking of plunking down $50 for something like the OXO then may as well plunk down an extra $10 and get some POWER!