For the Sides

A food mill purees and strains in one step: as you turn the crank, the blade presses food through a perforated grid and leaves skins and seeds behind. That is what makes it the tool for smooth tomato sauce, applesauce without peeling, and mashed potatoes that stay light rather than gluey, as they would in a processor.This 9 1/2-inch mill is made by Louis Tellier for Matfer Bourgeat, entirely of stainless steel, with three interchangeable grids for fine, medium and coarse textures. A tripod stand lets it sit over a bowl or pot. For an even finer puree, pass the result through a tamis. Learn More