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, 2:07pm
I'm always up for a new word - I like 'mauli'.It's onomatopoeia :)
dezzie,
Mar 4, 2:18pm
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, 2:19pm
That is a truly original hint!
marob2,
Mar 4, 3:24pm
I use my mouli as the skinbits get caught in my throat.Never noticed a change in flavour from any other method.
niffer13,
Mar 4, 6:29pm
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 4, 6:52pm
I use the kitchen whizz and then strain it through a colander. Haven't noticed a change in flavour.
makespacenow,
Mar 4, 7:10pm
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 4, 7:10pm
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 4, 7:32pm
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 4, 9:48pm
Mouli, not mauli.
jns,
Mar 5, 1:36am
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 7, 7:36pm
I use a saucemaster which deseeds and skins the tomatoes.
nauru,
Mar 7, 7:57pm
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.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.