"Andy" ...
Quoted message said:I ordered a "garlic press-type" potato ricer. It comes with several
plates with different sized holes.
My question, aside from ricing potatoes, what results would it have if
used to press a chunck of pasta dough through it?
Aside from actually ricing potatoes, it's been mentioned for squeezing
moisture out of frozen spinach and grated potatoes for making hash
browns.
Just curious about the pasta angle?
I've got a foley mill I've used for mashed potatoes but this kind of
potato ricer looks like it has other possibilities.
Can't help you with the pasta, but I can tell you a lovely feature using a
ricer. We have a favorite recipe (follows) that requires the potatoes be
boiled whole and unpeeled. Well, yippy, skippy, the ricer essentially
peeled the potato. Now, isn't that nice?
Pam
CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 -
Cherrington's in Cincinnati)
6 servings
6 medium baking potatoes, washed, unpeeled, and whole---NOT cut in chunks
2 1/2 c. grated sharp cheddar cheese (I use white for appearance)
1/4 c. (1/2 stick) butter
1 c. sour cream, room temperature
1/3 c. minced onion
Salt and freshly ground pepper to taste
Paprika
Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.
Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c.
cheese and butter in heavy sauce pan over low heat until almost melted,
stirring constantly, about 1 minute. Remove from heat. Stir in sour cream
and onion. Season with salt and pepper. Fold into potatoes. Pour into
prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake
until bubbly, about 30 minutes.
Can be prepared ahead; increase baking time to about 45 minutes.
