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Food mill
Food mill
Food mill
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Moulin Legumes No.2

A food mill (also called passatutto, purée sieve, moulinette, mouli légumes, passe-vite, or triturator) is a food preparation utensil for mashing and sieving soft foods invented in Brussels in 1928 by Victor Simon.[1] Typically, a food mill consists of three parts: a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade that crushes the food and forces it through the holes in the plate. The bottom plate may be a permanent part of the device, or interchangeable plates with different hole sizes may be supplied. Three corrugated feet on the base, or two ears on the rim plus the handle, fit on the rim of a cooking pot and hold the mill in position over it.

Food mills are usually made of stainless steel or aluminum. The bowl may be plastic, particularly for smaller sizes marketed for preparing baby food. Older "heirloom" utensils were usually made from tinplate.

This piece of kitchen equipment, of long-proven efficiency, bridges the gap between a sieve (or tamis, china cap, or chinoise) and the electric blender or food processor. Its function is similar to that of a potato ricer or "hob" type of spätzle maker.

Uses of a food mill include removing the seeds from cooked tomatoes, removing pulp or larger pieces from foods (creating apple jelly or any type of purée),[2] and making mashed potatoes or spätzle. A metal sieve used with a wooden spoon or pestle may be found more effective for puréeing fibrous foodstuffs such as marmalade oranges.

See also

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References

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Food mill

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from Grokipedia
A food mill is a manual used for pureeing and straining soft foods, such as cooked fruits, , or tubers, by cranking them through interchangeable perforated discs that separate seeds, skins, fibers, and other solids to yield smooth, consistent textures. Originating in the early , the food mill gained widespread popularity through the Foley Food Mill, introduced in 1934 by the Foley Manufacturing Company, founded in 1926 in , by Walter M. Ringer. This design, featuring a durable metal construction, became an immediate success for home cooks, enabling efficient preparation of baby foods and purees during . Composed of a wide-mouthed hopper bowl, a hand-operated crank mechanism, and sieving discs with hole sizes ranging from fine (1/32 inch) to coarser (5/32 inch) for mashed textures, food mills excel in applications like producing seedless applesauce, lump-free mashed potatoes, velvety tomato sauces, and strained soups or baby foods. Their key advantage lies in simultaneously mashing and straining ingredients—unlike blenders or food processors, which may require separate sieving steps—minimizing waste by eliminating the need to pre-peel or deseed produce, and preserving natural flavors without over-processing. Today, both manual and electric variants are used in home and commercial kitchens for high-volume tasks, such as jam production or institutional meal prep.

History

Invention

The food mill, known initially as the passe-vite, was invented in , , in 1928 by Victor Simon, a local engineer and inventor focused on simplifying household tasks. Simon designed the device specifically for mashing and sieving soft foods such as cooked fruits, , tomatoes, apples, and potatoes, allowing users to produce smooth purees without the need for manual pressing through traditional sieves. This innovation addressed the time-consuming and labor-intensive process of pureeing foods by hand, which was prevalent in pre-electric kitchens where was not yet common in many European households. The early prototype featured a straightforward hand-cranked mechanism with a basic hopper to hold the food and a perforated plate—typically made of metal—for straining and mashing. Users would load cooked ingredients into the hopper, turn the crank to rotate a blade or paddle against the plate, and collect the puree from below while skins, seeds, and fibrous bits remained above. Simon patented the design shortly after its creation, securing Belgian patent rights for this "passoire à action rapide" (quick-action strainer) intended for kitchen use on vegetables and similar products. This invention emerged during the (1918–1939), a time when home cooking tools in were gradually evolving to enhance efficiency amid rising and the slow adoption of modern appliances. In and surrounding regions, where many households still relied on manual labor for food preparation, the food mill represented a practical advancement that saved time without requiring , aligning with broader trends in labor-saving kitchen innovations. Simon's creation laid the groundwork for later commercial adaptations, though its initial focus remained on manual, non-electric operation.

Commercialization

The Foley Manufacturing Company introduced the food mill to the market in 1934, acquiring the rights to produce a model based on early European designs, which quickly gained popularity among American households for tasks like and preserving fruits and vegetables during the era. This model was based on the Moulin-Légumes design patented in 1932 by French inventor Jean Mantelet. In 1947, Frenchman Louis Tellier invented the first professional-grade food mill, featuring robust construction designed for higher-volume processing in commercial kitchens, marking a shift toward durable tools suited for larger-scale food preparation. The food mill saw rapid market adoption throughout the 1940s and 1950s, driven by post-World War II trends in that emphasized self-sufficiency and preservation amid economic recovery, alongside the burgeoning demand for processed foods such as commercial purees and sauces, which required efficient sieving and mashing techniques. Key commercialization milestones included expansion into international markets in during this period, with French brands like the Moulin Légumes No. 3 emerging in the 1950s as a specialized model for sieving and fruits, reflecting growing global interest in versatile kitchen tools for both domestic and professional use.

Design and Components

Basic Structure

A food mill consists of several core physical components designed for manual pureeing and straining of soft foods. The primary parts include a hopper, which serves as a bowl-like where ingredients are loaded; a perforated disc that acts as a straining screen with evenly spaced holes; a hand crank equipped with a bent metal for rotation; and support elements such as legs, a clamp, or a bail handle for stability and positioning. In assembly, the perforated disc fits securely into the base of the hopper, often locking via a notch or rim mechanism to ensure a tight seal. The hand crank's rod is then inserted through the center of the disc, connecting to the that rotates within the hopper, while the crank handle is latched or secured to the sides of the hopper for operation. This configuration allows the device to be positioned over a receiving pot or , with the support legs providing a flat base or the clamp affixing it to a surface. Home models typically feature a capacity of 2 to 3 quarts, with dimensions ranging from 8 to 12 inches in height (including the crank) and 8 to 10 inches in diameter, making them compact for or pot-edge use. Many are constructed from durable for longevity and ease of cleaning. Ergonomic features, such as a bail handle that hooks over the rim of pots for hands-free stability during cranking, enhance usability by preventing tipping and allowing direct output into cookware.

Materials and Variations

Food mills are primarily constructed from metals chosen for their durability, ease of cleaning, and resistance to from acidic foods. Mid-20th-century models, such as those from the , often utilized aluminum for its lightweight properties and affordability. Tinned was also common in mid-century designs, providing a protective layer against while maintaining structural integrity. By the late , emerged as the standard material, valued for its superior , longevity, and non-reactivity, particularly in professional settings where hygiene is paramount. Variations in food mill design reflect their intended use and scale of operation. The traditional manual crank model remains dominant, featuring a hand-operated mechanism for precise control in and small-scale kitchens. Electric adaptations, introduced in the late , offer automated processing for higher volumes but are less common due to the preference for manual finesse in pureeing tasks. Size variations range from compact 2-quart models suitable for small batches like purees to larger 8-quart commercial units capable of handling bulk preparations such as sauces or soups. Brand-specific differences highlight adaptations for particular culinary needs. Foley food mills, originating in the 1930s, emphasized heavy-duty construction—initially in aluminum but later in —for tasks like tomatoes and apples, ensuring robustness during extended use. In contrast, Tellier models, invented in 1947, prioritize fine sieving capabilities with bodies and interchangeable discs, tailored for French culinary techniques requiring smooth purees free of and skins.

Operation

Mechanism

A food mill functions through a manual mechanical process designed to puree soft, cooked ingredients while separating unwanted solids. The device consists of a hopper or bowl where the food is loaded, a hand crank connected to an internal or , and a perforated disc positioned at the base. When the crank is turned, it rotates the blade, which sweeps the food downward and applies consistent pressure against the disc, forcing the softened material through its holes. This action breaks down the food into a smooth consistency suitable for purees or mashes. The separation principle relies on the disc's perforations, which allow the liquid or semi-liquid puree to pass through into a receiving placed below the mill, while larger solids such as seeds, skins, or fibrous remnants are retained on the disc's upper surface. These solids can then be easily scraped away or removed by briefly reversing the crank direction to lift them back into the hopper for disposal. The size of the disc's holes influences the resulting texture, with finer perforations yielding smoother outputs. This method ensures efficient straining without the need for additional filtering. Manual cranking provides even, controlled pressure throughout the process, typically requiring only a few minutes to process a standard batch of , such as enough for a , depending on the ingredient's texture and initial softness. The effort involved is moderate and user-dependent, making it accessible for home use without specialized strength. As a non-electric tool, the food mill operates reliably in off-grid or power-limited environments, requiring no external energy source. For maintenance, the mill disassembles easily into its key components—the hopper, crank, blade, and disc—for thorough cleaning to remove pulp buildup. Components are washed with warm soapy water and a brush, then air-dried; many models are dishwasher-safe for added convenience. Regular cleaning after each use prevents residue accumulation and ensures longevity.

Disc Selection and Use

Food mills are equipped with interchangeable discs that determine the texture of the output by varying the size of perforations through which the food is forced. The fine disc typically features holes measuring 1 to 2 in diameter, making it ideal for producing smooth purees such as or silky tomato sauces, as it effectively strains out fine particles like seeds and skins. The medium disc, with holes around 3 , suits applications like or soups, offering a moderately refined consistency without excessive straining. Coarse discs, perforated with 5 to 7 holes, are best for items like mashed potatoes, preserving some texture and chunks for a rustic result. Disc selection is guided by the desired end consistency and the characteristics of the ingredients. For seedy fruits like berries or tomatoes, a finer disc is chosen to remove pits, seeds, and tough skins while maximizing yield. In contrast, coarser discs are preferred for fibrous vegetables such as potatoes or carrots, as they allow more of the natural pulp and nutrients to pass through without over-processing. This matching ensures optimal results, with finer options providing uniformity at the cost of potentially longer processing time due to the resistance of smaller holes. During operation, discs can be interchanged mid-process via a simple release mechanism on most models, allowing adjustments if the initial texture proves unsuitable. Finer discs demand greater cranking effort to propel through the restricted openings but deliver exceptionally smooth outcomes. Most contemporary food mills include 2 to 3 discs as standard accessories.

Applications

In Home Cooking

In home cooking, the food mill is a versatile tool for preparing smooth purees from cooked and without the need for extensive pre-processing like peeling or seeding. For instance, it excels at making by processing boiled, unpeeled apples through a medium disc, which separates the pulp from skins and cores while retaining natural flavor and color. Similarly, cooks use it to puree fresh tomatoes directly into or passata, efficiently removing skins and to yield a silky texture suitable for or soups. During food preservation tasks, the food mill aids in straining berries such as raspberries or blackberries for seedless or fruit butters, ensuring a smooth consistency ideal for . It also produces fine vegetable purees for soups or homemade , filtering out fibrous parts to create nutrient-dense results from steamed produce like carrots or peas. The tool gains popularity during canning season for its ability to deliver clean, pest-free purees free of skins and seeds, minimizing contamination risks in home-preserved goods. Chefs like favor it in modern recipes for achieving rustic yet refined textures, such as in her roasted basil soup or sour cream mashed potatoes, where the mill's fine control preserves subtle flavors. Its manual design makes it particularly time-saving for small household batches to streamline meal prep without .

In Professional Settings

In professional kitchens and facilities, food mills are employed to puree large volumes of cooked fruits and , producing smooth textures for sauces, soups, and purees without incorporating excess air that could alter flavor or consistency. Heavy-duty models facilitate high-volume sieving, enabling efficient preparation of ingredients like tomatoes for sauces or bulk purees in plants. These tools have been integral to commercial operations, supporting the creation of consistent, seed- and skin-free products on a scale beyond home use. Adaptations for industrial settings include robust stainless steel constructions designed for durability and hygiene, such as the models pioneered by Louis Tellier in 1947, which were the first professional-grade food mills tailored for commercial kitchens and factories. These heavy-duty variants, like the Tellier X5 series, handle capacities up to 8 quarts and can be integrated into assembly lines for automated sieving, ensuring uniform texture in mass-produced items while minimizing labor. In food factories, such mills are often mounted on stands or conveyor systems to process batches continuously, outperforming basic sieves in speed and output for operations requiring precise particle control. The has had notable impact across industries, including European production where it is used to achieve the silky smoothness essential for pates by forcing cooked liver mixtures through fine discs, removing fibrous elements without over-emulsification. , it supports the preparation of purees for shelf-stable products with retained natural flavors. mills are used in manufacturing, allowing gentle pureeing of vegetables and fruits to create nutrient-dense, lump-free formulas suitable for infants. Today, despite advancements in electric machinery, manual food mills remain preferred in artisanal and small-batch professional production for their ability to avoid over-processing, which preserves delicate flavors and textures in premium sauces, pates, and purees. This preference stems from the mill's mechanical simplicity, which yields superior results compared to high-speed that can generate heat and degrade quality. In boutique food operations, such as craft or specialty , the tool's versatility continues to support high-impact, flavor-focused outcomes.

Comparisons and Alternatives

Versus Electric Appliances

The manual food mill differs from electric appliances like blenders and food processors primarily in its mechanical design and operation, relying on a hand-cranked perforated disc to mash and strain foods without the need for or high-speed blades. This avoids the friction-generated that can occur in blenders during prolonged blending, potentially affecting the temperature-sensitive qualities of ingredients. Additionally, unlike electric tools that pulverize everything into a uniform mixture, the food mill effectively separates solids such as seeds, skins, and fibrous bits, producing a smoother puree without dilution from added liquids often required in blenders. In terms of performance, the food mill is slower, requiring manual effort to crank the handle compared to the rapid processing speeds of electric and food processors, which can handle larger volumes quickly via motorized blades. However, this deliberate process yields a superior texture for sieved purees, as the interchangeable discs allow precise control over , resulting in finer, more consistent results than the sometimes gritty or uneven outputs from electric pureeing. Historically, the food mill, invented in and commercialized in , served as an early specialized tool for pureeing and straining before the widespread adoption of electric food processors in the 1970s, such as the model introduced in 1973. It remains valuable in scenarios without electricity access, like , or for tasks demanding exact straining, where electric alternatives fall short. For instance, when preparing puree, a food mill excels at removing small through its fine mesh disc, yielding a seedless, silky texture in a single pass, whereas blenders tend to incorporate and pulverize the , adding unwanted grit and bitterness.

Advantages and Limitations

The food mill excels in producing smooth, seed- and skin-free purées, such as those for sauces, , or mashed potatoes, by mechanically extruding soft foods through interchangeable perforated discs without the need to add liquid, which helps maintain a thick, concentrated consistency. This method separates unwanted solids like from berries or cores effectively, resulting in a refined texture that avoids the stringiness often encountered with other tools. Unlike high-speed blenders or food processors, which incorporate air and generate heat during operation, the food mill's low-shear straining process better preserves the natural flavors and nutrients in cooked fruits and , yielding fresher-tasting results with minimal oxidation. Constructed primarily from , food mills offer notable durability, resisting rust and staining even with frequent use on acidic ingredients like tomatoes, and they disassemble easily for cleaning, with many models being dishwasher-safe to simplify maintenance. Basic models are affordable, typically costing under $50, making them accessible for home cooks, though they require stable counter space for operation and are somewhat bulky for storage. Despite these strengths, the food mill's manual cranking mechanism demands physical effort, particularly for large volumes, which can make it labor-intensive and time-consuming compared to electric alternatives. It is unsuitable for raw or hard foods, as it performs best on pre-cooked, soft items like steamed or ripe fruits, limiting its versatility in uncooked preparations. While ideal for niche applications such as off-grid cooking where electricity is unavailable or for achieving artisanal, hand-processed results in small-batch preserves, the food mill proves less efficient for daily multitasking due to its specialized function and setup requirements.

References

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  10. https://retailhistory.wordpress.com/2022/04/12/kitchens/
  11. https://vintageunscripted.com/researching-vintage-and-antiques/
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