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Afood mill (also calledpassatutto,purée sieve,moulinette,mouli légumes,passe-vite, ortriturator) is afood preparation utensil formashing andsieving softfoods invented in Brussels in 1928 byVictor Simon.[1] Typically, a food mill consists of three parts: a bowl, a bottom plate with holes like those in acolander, and acrank 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 ofstainless steel oraluminum. The bowl may beplastic, particularly for smaller sizes marketed for preparing baby food. Older "heirloom" utensils were usually made fromtinplate.
This piece of kitchen equipment, of long-proven efficiency, bridges the gap between asieve (ortamis,china cap, orchinoise) and the electricblender orfood processor. Its function is similar to that of apotato ricer or "hob" type ofspätzle 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 orspätzle. A metal sieve used with a wooden spoon or pestle may be found more effective for puréeing fibrous foodstuffs such asmarmalade oranges.
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