Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Equipment & Gear: OXO Good Grips Food Mill

Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
Cooking For Engineers

Joined: 10 May 2005
Posts: 16776765

PostPosted: Mon May 02, 2016 5:20 am    Post subject: Equipment & Gear: OXO Good Grips Food Mill Reply with quote

It's been a while since I've written an article on Cooking For Engineers. There are lots of reasons for this including lack of time (or perhaps poor time management) and raising Emma (who is now nearly 3 years old), but I haven't stopped cooking and trying stuff in the kitchen. Many readers have encouraged me to return to writing and not worry so much about preparing an exhaustive article. A few have also suggested that to get back into writing, I could just write about stuff that I use or cook regularly. With that in mind, I've decided to start writing shorter equipment reviews to get back into the rhythm of writing. Then I was faced with the daunting task of picking what to write about first. After some more paralysis, I decided to write about a tool that I don't use that much anymore, but I'm happy to have on hand when I need it: OXO Good Grips Food Mill.

I bought an OXO Good Grips Food Mill several years ago, but never opened the box until after Emma was born. We decided that we'd try to make some of Emma's baby food and running the food through a food processor or blender just didn't give us the soft, fine results that we were looking for. I opened up the food mill and gave it a try and after some experimenting was able to achieve wonderful roasted carrot and pea purrees, fine sweet potato mash, and flavorful applesauce.

The legs of the food mill spread out to about eleven inches which is wide enough to fit a variety of bowls. Better yet, in many cases, I found myself setting the mill over a pot and pressing cooked vegetables through the mill directly into a pot where I would augment with some broth, milk, or cream to continue cooking into a soup or to add some additional flavors to the puree.

The food mill come with three different discs which produce a very fine texture (but takes a lot more effort to press through) or a medium or coarse texture (which I use now for mashed potatoes). Picking the right disc works well for filtering out seeds (coarse worked well for apples - seeds and pieces of skin that I missed when peeling stayed in the food mill and pureed flesh came out into the pot) in addition to controlling the texture. ( is currently selling this food mill for just under $37.50. For me, that price is decent for a tool that produces food textures that can't be easily attained through other techniques. If you plan on making any baby food, then I would upgrade this recommended product to a must have.

Back to top
View user's profile Send private message
John The Hat

Joined: 12 May 2016
Posts: 1
Location: Cambridge UK

PostPosted: Thu May 12, 2016 10:08 am    Post subject: OXO food mill Reply with quote

I have a Moulinex Mouli Mill which is pretty much the same thing. And no baby :-)

As you say it produces very well textured purées - and is also good for soups & sauces. A kitchen essential. And often found being sold for next to nothing at garage sales &c.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2005 phpBB Group