Vegetable mill versus using a food processor for vegetables

What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called “passaverdura” or “passaverdure”) as opposed to using an electric food processor for vegetables?

The only thing I could think of is that a mechanical vegetable mill makes it easy to separate the tomato peels when passing the tomato through it.

Here is an example of a food processor for comparison:

[![food processor][3]][3]

I’ve also found the following Wikipedia link to the utensil I describe:

[Food Mill][4]

Thank you for your insight.

Note: A vegetable food processor can also be called a vegetable mixer as this link demonstrates:

[Vegetable Mixer][5]

[3]: https ://

[4]: https ://

[5]: https :// …read more

Is it safe to eat cod that has a pink color?

I recently purchased cod from the market and it sat in my fridge for a couple days and i’m not sure if it was spoiled before i froze it.

I left it in the freezer for about two weeks. Yesterday, I started thawing the fish and it has a pink color to it.

What causes this and is it safe to eat ?

I’ve touched and it wasn’t slimy and it smelled like fish without any stink to it.

I plan on cooking it on high heat (400F) and cooking it through

I updated and stated that i wasn’t sure if it was spoiled before i froze it. …read more

Do these two types of mouli graters do the same thing?

I would like to know whether these two types of mouli graters found in the internet do the same thing, work the same way, or are actually used for different types of food.

How do they differ in terms of what they can prepare and how they work mechanically?

The biggest noticeable difference is that one is “round” and the other is “square”, but if someone could post a video of how the latter is operateed that would be great. I cannot imagine it.

…read more

Spaghetti sinks

I have two brands of spaghetti, and I’m wondering if anyone can shed insight into which one of them has better quality.

I have been cooking a certain brand X of spaghetti for some time. When cooking, the noodles sort of float and play around near the top of the pot, making it easier for me to grab a piece and test for firmness. The resulting pasta water is pale or off-white.

On the other hand, another brand Z of spaghetti seems to be denser and sticks to the bottom during cooking. At the start, upon dumping into boiling water, the pasta softens/flexes much sooner than brand X. Finally, the resulting pasta water is more yellow in color. Because brand Z spaghetti sinks at the bottom of the deep pot, it has to be stirred constantly, to avoid overcooking and fusing of noodle strands.

As cooked, the Brand X spaghetti is thicker than Brand Z – both cooked to my own standard of al dente, around 9 minutes.

Without knowing the price of the two brands, would anyone be able to tell any tell-tale factors of quality for store bought spaghetti noodles? …read more

What to do with ginger leftover from ginger ale production

so I have been experimenting in ginger ale brewing lately and I have been following a method which involves fermenting the ale as always (ginger, water, sugar) and then discard the ginger before bottling.

But as a good ginger lover, I found it to be a pity to discard that much ginger for every batch I make. So, is there any usage for those leftovers? Maybe some kind of candy?

Thanks …read more

Forgot to put fresh pork chops away

I forgot to put pork chops away when got home from grocery store. They were out for about 2 hours. I checked the internal temperature with a meat thermometer. It read 60 degrees. Is it safe to use them? …read more

Can lamb chops be light friedsauteed to fully done and how long does it take?

I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat. As such it isnt suited for lamb chops.

I’ve been watching some videos on youtube they sautee the chops but dont mention how lonng they cooked it for or if the meat is fully cooked or not. However in some videos I notice they mention it’s medium rare but I need it to be fully cooked.

Since frying with a little oil is simple I’d like to do that rather than grill, bake, stew etc, but I need the meat to be fully cooked. Can this be done with sauteeinglight frying(1-2 tablespoons oil) and if so, how long do I need to cook each side. Also if you can fry them for a short time like minutes why does broilinggrilling etc take so much longer? As far as I can see the chops do fry in a thin layer of their own fat when broiling. …read more

What went wrong with my bread?

I made challah earlier today and the texture is a bit off- it’s slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, not baking soda. Any idea what I should do differently next time?

The recipe I used was this, but without the apple filling

I let it rise for 2 hours (punching it down at the halfway mark). I baked it at 350° for 20 minutes, turned it 180, baked another 20, covered with foil, then baked it at 10 minute intervals for another 30 minutes until it sounded more hollow and the internal temp was about 190°.

After shaping I let it rest for about 40 minutes.

It tastes good but the texture seems slightly off, so I’m hoping to get some insight for my next attempt

…read more