I took 32 pounds of fresh tomatoes from the crate to the stovetop in 3 hours without working up a sweat or making a mess. I'm really amazed at how well this thing works. All I did was wash my tomatoes and cut them into wedges; the mixer processed them as fast as I was able to feed them into the hopper, with no heavy pushing or stopping to adjust anything. Reading some reviewers' bad experiences with cones breaking after running the waste material back through a second time, I didn't try that; even so, I got 12 quarts pulp/juice, which reduced to 6 quarts finished pasta sauce. Very, very happy with my sauce-making routine now. Life is too short to spend it blanching and peeling tomatoes.
Couple tips:
1. As others have mentioned, get your bowls, jugs, whatever, right up under where your product and your waste are ejected; if you do this, you shouldn't have a splatter or mess problem. I put down a layer of plastic to keep everything clean, but at the end, it was still dry. It can be a very neat process if you set everything up closely.
2. If you're doing a large amount of processing, place the mixer where it's an optimal height for you to be repetitively putting things into the hopper. The countertop may be fine, but if you're short, or if like me you want to sit on a barstool or kitchen chair instead of standing there for hours, position it lower. I found that setting it up on a piano bench, with a padded table mat in between to protect the bench, was perfect for me to be able to sit on a barstool, continuously reach for more materials from the countertop, and easily drop tomato wedges into the hopper. Getting your setup right makes the process a breeze.
3. For berries or small items, you don't have to worry about this, but for tomatoes, apples, or anything larger than the fairly small hopper hole, don't skimp on cutting your pieces small enough. You may think that going from quarters to eighths in your wedge sizes is more trouble than it's worth, but if you're having to use that stomper to push food down, the pieces are too big, and it will really slow you down as well as become physically taxing. Any extra time you spend cutting a bit smaller will be more than made up once your pieces start flying down the hopper without needing to be really pushed. The spiral worm will grab the food and pull it down if it's small enough.
4. A lot of people who otherwise loved this gizmo have commented that the strainer cone is a pain to clean. But the reason for this is that the remaining pulp is stuck in the tiny strainer holes, half on the inside and half on the outside. If you take a reasonably stiff scrubbing brush (plastic is fine, no need to go for heavy steel bristles) and just scrub the OUTSIDE of the cone, rinsing both inside and out as you go, you'll find that in a minute or two, you've torn the pulp in two enough that it falls off on the outside and rinses cleanly away on the inside. Like so:
1. Start by clearing off as much as you can of the outermost, squishy part of the pulp by squeezing the cone through your clean hands (this can go into the pot with the rest of your pulp/juice).
2. If the hole in the cone tip is plugged with food, poke that out with a chopstick or skewer, or blow into the large end of the cone and it will pop out.
3. Holding the cone with the small tip upwards, give the entire outside a good 30-second scrubscrubscrub under running water. Rinse, turn the cone upside down and rinse out the inside. You won't get it clean in one go but it will be a good start.
4. Repeat step 3 until the outside is clean (maybe 3 or 4 times total), and you should find that the inside rinses free of debris! if not, scrub the outside in the same spot where the inside still needs it, and like magic, it should come out without your having to resort to digging blindly with a bottle brush.
5. Once the debris is cleared, the cone can go in the dishwasher top rack, or just easily washed in hot soapy water.
The one tip to make sure this works without elbow grease is to NOT WAIT. As soon as you finish processing your food, disassemble the attachment and clean the cone immediately. Leave it to sit, and you're looking at long hot soaking and a bit more nuisance.
Compared to peeling/seeding/straining foods by hand, using this attachment is practically recreational, and the amount of time saved would be worth it even if that weren't so. I haven't used the grinder part yet, only the strainer part, but even so I feel that this gizmo was worth the money!
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Opinión de cliente: Works well
janice399
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Great tool for canning
I mostly use this product for canning--for making tomato sauce and raspberry jelly. Any time I'm canning tomatoes in any form, I save the peels and run them through this strainer to create juice, which I cook down to can as sauce. It's fantastic. It adds usually another day to salsa making or tomato canning, but the final product (I call it peel sauce) is worth it. I use the sauce in homemade marinara for pasta, pizza, etc. and in soups. Sometimes I drink it, too. For raspberry jelly, the key is to run through the berries through one time only. The seed paste that "poos" out the end of the strainer still has lots of pulp, but don't try to run it through the strainer again. I read somewhere online where someone did that and bent the metal strainer! To extract more juice from the pulp-seed mixture, I manually squeeze it in a paint strainer over a sieve over a large bowl. I do it in small clumps, squeezing out easily several cups of juice each time. The paint strainer is washable--I launder it in a lingerie bag. Fyi I suggest taking a photo of how this fits in the box. I have to reference it every time I get it out so I can fit it all back in the box! Those are the photos I'm attaching.
Opiniones destacadas de los Estados Unidos
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Calificado en Estados Unidos el 31 de enero de 2019
Calificado en Estados Unidos el 27 de octubre de 2020
Calificado en Estados Unidos el 2 de febrero de 2022
I mostly use this product for canning--for making tomato sauce and raspberry jelly. Any time I'm canning tomatoes in any form, I save the peels and run them through this strainer to create juice, which I cook down to can as sauce. It's fantastic. It adds usually another day to salsa making or tomato canning, but the final product (I call it peel sauce) is worth it. I use the sauce in homemade marinara for pasta, pizza, etc. and in soups. Sometimes I drink it, too. For raspberry jelly, the key is to run through the berries through one time only. The seed paste that "poos" out the end of the strainer still has lots of pulp, but don't try to run it through the strainer again. I read somewhere online where someone did that and bent the metal strainer! To extract more juice from the pulp-seed mixture, I manually squeeze it in a paint strainer over a sieve over a large bowl. I do it in small clumps, squeezing out easily several cups of juice each time. The paint strainer is washable--I launder it in a lingerie bag. Fyi I suggest taking a photo of how this fits in the box. I have to reference it every time I get it out so I can fit it all back in the box! Those are the photos I'm attaching.
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Opiniones más destacadas de otros países
Disnarda
¡Dos por el precio de menos de uno!
Calificado en México el 23 de mayo de 2018
