The Ricer: Beyond Spuds

Food editor Anna Kovel swears by a potato ricer for more than just the fluffiest mashed potatoes. Here are three novel uses for this simple, transformative tool.

Making Cranberry Sauce

After simmering cranberries in a sugar-and-water mixture, use the ricer to extract the liquid from the pectin-rich berries, leaving the skins behind and creating a quick and easy sauce.

Squeezing Water from Greens

When a recipe calls for cooked spinach or other greens, a ricer is effective at pressing out all the water.

Removing Tomato Skins

Press roasted or simmered tomatoes through a ricer to easily separate the pulp from the skins.

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