I always use a Mouli to remove seeds and skins, in sauce and jams. Plum sauce I count the plums then remove every stone before putting it through the Mouli, a little time retrieving the stones pays off
elliehen,
Mar 4, 8:07pm
I'm always up for a new word - I like 'mauli'.It's onomatopoeia :)
dezzie,
Mar 4, 8:18pm
I leave the seeds in but don't damage them like in a whizz, to get the skins out I use an old hand egg beater, the skins wrap nicely around the beater bits, then I swish them off into half a sink full of water, it doesn't take long.my sauce is more "homestyle"
elliehen,
Mar 4, 8:19pm
That is a truly original hint!
marob2,
Mar 4, 9:24pm
I use my mouli as the skinbits get caught in my throat.Never noticed a change in flavour from any other method.
niffer13,
Mar 5, 12:29am
I want to make sauce but no longer have a mauli. Been told kitchen whiz is fine but I am concerned the "mushed up" skins & seeds may change sauce flavour.
susieq9,
Mar 5, 12:52am
I use the kitchen whizz and then strain it through a colander. Haven't noticed a change in flavour.
makespacenow,
Mar 5, 1:10am
I just use a sieve.cook till mushy then use a cheap warehouse sieve.press gently with a spoon and all the skins/seeds stay in.
korbo,
Mar 5, 1:10am
Try using your stick blender. Made tom sauce, soup and relish then stuck the stick blender in. My relish is nice and spreadable. sauce and soup not as smooth. I also use the hand egg beater.
accroul,
Mar 5, 1:32am
I do the same. I don't know if it's my imagination (or not) but I find leaving the seeds in, developes a sort of bitterness.
lythande1,
Mar 5, 3:48am
Mouli, not mauli.
jns,
Mar 5, 7:36am
I put mine in the food processor, I wasn't sure about just whizzing it all up so did a tiny bit and tasted, was fine, so in it all went.
cookessentials,
Mar 8, 1:36am
I use a saucemaster which deseeds and skins the tomatoes.
nauru,
Mar 8, 1:57am
I use my stick blender for sauces and some soups, then put through a sieve using my soup ladle as it's quicker than using a spoon.
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