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Moulinex food mill

post #1 of 6
1/25/10 at 6:19am
Thread Starter 
Do they still make these?

I've been looking for one, and can't seem to find them anywhere.
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post #2 of 6
1/25/10 at 3:09pm
don't know about moulinex specifically (i've still got one with the red wooden knob, tres chic). But other companies do and every cook ought to have one. here's a good one.
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post #3 of 6
1/25/10 at 3:13pm
^^^ prettys sure thisis what we have. works fine, but wish there was one more (coarser) grind disc....
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post #4 of 6
1/13/11 at 5:14am
Thread Starter 
Quote:
Originally Posted by foodguy View Post
don't know about moulinex specifically (i've still got one with the red wooden knob, tres chic). But other companies do and every cook ought to have one. here's a good one.

Why should every cook have a food mill?

I was looking for a Moulinex because I knew it was the best bang for the buck food mill. It was a pretty good product at an affordable price at about twenty something which was important to me because I really didn't want to spend too much on a product I don't see myself using that much.

I'm sure the Oxo food mill is nice as its gotten really good feedback on Amazon, although I'd like to hear more about it from anybody here who owns one. But, I don't know if I want to spend double for a food mill when I'm not sure how much I'll use it.

I know you can use a food mill to make celery root pure, mashed potatoes(although I personally prefer more rustic mashed potatoes with more texture), soups, and tomato sauce without first peeling and seeding the tomatoes. Yet, these are all things I'll only do occasionally at most.

What else can you do with a food mill? If I can find more uses for a food mill, then I'd be willing to spend more for something I'll use more often.

And, are there times when the blender or food processor is superior to a food mill? I've heard that the food mill is better for making soups because it doesn't introduce air into the texture of the soup, but I'm curious if there are times when you want to add that air to the texture.
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post #5 of 6
1/13/11 at 3:55pm
if i had to choose between a blender and a food mill or a food processor and a food mill, i'd probably go with teh blender or the food processor, because they're more versatile. That said, a lot of things people routinely do with blenders and food processors are better done with a food mill (pasta sauces, mashed potatoes, etc.). I'd include many soups in there. A blender will give you a perfectly fine puree (or close) and it will introduce air, which will make it seem even creamier. A food mill leaves small chunks, so the puree feels somewhat more natural in the mouth. But really, they're two different effects and both are good. when i said every cook should have a food mill, it was with the assumption (not accurate, i know), that everybody already has a blender.
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post #6 of 6
1/13/11 at 11:10pm
Moulinexs are pretty ubiquitious, so give antique shops or ebay a browse. I have a Moulinex Moulli Grater set of unknown age, but I remember using it as a kid to put parmesan on plain buttered tagliatelle 25 years ago (great food memory), so it's definitely old and is like a family heirloom now, it might be 60 years old by now.
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