.jpg)
Apotato ricer (also called aricer) is akitchen implement used to process potatoes or other food by forcing it through a sheet of small holes, which are typically about the diameter of a grain ofrice.[1] This form of food processing is calledricing.
A common variety of potato ricer resembles a largegarlic press. It has two long handles, one with a perforated basket at the end, the other with a flat surface that fits into the basket. The food is placed in the basket, then the flat surface is pushed down into the basket by pressing the handles together, forcing the food through the holes.[2]
Another form, sometimes called a rotary ricer, is cone-shaped with small perforations all around the cone. It comes with a wooden pestle that is used to push the food through the holes.[3]
Afood mill can be used as a substitute for a ricer.[2]
This tool is commonly used to rice potatoes, a process that forces cooked potatoes through the ricer and turns the potatoes into fine, thin shreds. The resulting potatoes are lighter and fluffier. The process allows the fullstarch cells of high-starch potatoes to maintain their integrity and stay separate, giving the potatoes a fluffy, full texture. At this point, milk, butter, and other additives can easily be blended to maintain the starch structure, the result being consistent mashed potatoes. The process works since uniform texture is created due to the passing of potatoes through evenly sized holes, which ensures that the potatoes are smashed only once. With this method, thecell walls are much less likely to break open.[4][5]
Pressing cooked vegetables and fruits through the small holes produces apuree comparable to using adrum sieve. Many foods can now be pureed more easily in afood processor; however, a manual method such as ricing is best for potatoes, which are starchy and becomeglutinous (in the sense of being glue-like or sticky, and not in the sense of containing gluten) when over-processed.[6] Ricers are often used to puree food for babies.[7]
A ricer can be used to remove excess water from foods such as cooked greens that are to be added toquiche,[2] thawed frozenspinach, and sliced or grated potatoes to improve the quality ofpotato chips orhash browns made from them.[citation needed]
Ricers are also used to makeMont Blanc (a dessert of chestnut puree),[8]lefse (aNorwegian) flatbread,spätzle (German noodles),passatelli (a type ofItalian pasta), and processice cream when making the German dishspaghettieis.
Potters andceramicists use ricers toextrude "hair" for sculptures of humans or animals such as sheep.[citation needed]
Definitions from Wiktionary
Media from Commons
Recipes from Wikibooks
