Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

andiesenji

andiesenji

Regarding ricers.  During the past 5 or 6 years I have used it most often on  KIWI FRUIT!  

I can easily peel them, if i want slices, by blanching them in boiling water, just like a peach or nectarine or tomato.

 

But most often, I want to puree them. I wash them cut them into chunks, toss the chunks SKIN AND ALL into the ricer. 

squish the pulp through, LEAVING THE SKINS BEHIND.  What used to take me twenty minutes at best, takes 5 minutes with the ricer!

 

I got the idea years ago when I was ricing red potatoes with the skins on.  I rinsed the skins out of the ricer and started to hang it up and I saw several kiwi on the counter, which I was going to puree for layered parfaits  for some Italian visitors.  (Kiwi puree/sweetened sour cream, strawberry puree.  Colors of the Italian flag. )

One attempt that worked perfectly was all it took.

andiesenji

andiesenji

Regarding ricers.  During the past 5 or 6 years I have used it most often on  KIWI FRUIT!  

I can easily peel them, if i want slices, by blanching them in boiling water, just like a peach or nectarine or tomato.

 

But most often, I want to puree them. I wash them cut them into chunks, toss the chunks SKIN AND ALL into the ricer. 

squish the pulp through, LEAVING THE SKINS BEHIND.  What used to take me twenty minutes at best, takes 5 minutes with the ricer!

 

I got the idea years ago when I was ricing red potatoes with the skins on.  I rinsed the skins out of the rice and started to hang it up and I saw several kiwi on the counter, which I was going to puree for layered parfaits  for some Italian visitors.  (Kiwi puree/sweetened sour cream, strawberry puree.  Colors of the Italian flag. )

One attempt that worked perfectly was all it took.

andiesenji

andiesenji

Regarding ricers.  During the past 5 or 6 years I have used it most often on  KIWI FRUIT!  

I can easily peel them, if i want slices, by blanching them in boiling water, just like a peach or nectarine or tomato.

 

But most often, I want to puree them. I wash them cut them into chunks, toss the chunks SKIN AND ALL into the ricer. 

squish the pulp through, LEAVING THE SKINS BEHIND.  What used to take me twenty minutes at best, takes 5 minutes with the ricer!

×
×
  • Create New...