Is it ok to substitute a food mill with a food processor to prepare a (zucchini) vichyssoise?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sure, but run it through a chinois afterwords, to get the naughty bits out.
I'd use a blender instead, if you have access to one.
Vichyssoise needs to be very smooth, and a food mill leaves too many bits, even if you run it through a chinois. I would use a blender and then strain, if you don't have access to a food processor.
How can somebody say to not use a food mill and a chinois when this would be the industry standard? Phyllis, are sure you know what a chinois is? Because it's about the finest mesh strainer/sieve in the professional kitchen. If you run a puree through a chinois you are not going to get any bits. The idea here is to be helpful not mis-inform. She asked if you could use a food processor. What can we tell he about using a food processor? Yes, you can use a food processor as long as you make sure that you run and pulse and maybe do a few small batches and run for a long peroid of time. Yes, strain through your finest mesh strainer or chinois and push through with a wood spoon. And yes, the idea is that you want it to be as smooth as possible. Don't let the mis-informer(s) deter you because you might not have the right equipment. And, If it's not perfectly smooth just make sure it taste good. Remember, your not competing for the James Beard award. Have fun!
Thank you for coming to my defense. I am showing my age by saying we did not have food processors when I worked in restaurants. I remember my first chef, who would NEVER allow anything but a creamy vichyssoise, produced through the chinois only. . . and believe me, it was every day I had to make it. This is EXACTLY my biggest pet peeve with so many "cooks". . . they never learn the basics, spend so much money on the latest & greatest kitchen toys and have kitchens that are over the top and a waste of money. Learn the basics with basic tools and you will be a better cook.
I make Deborah Madison's cold zucchini soup with a blender and it is delicious and not completely smooth, but smoother than a food processor. So I think the recipe is okay a bit rough. This is a delicious soup and I confess I make it with chicken stock.
usubi dashi-I couldn't have had said it better!
re the recipe link I posted: the adapted recipe uses one serrano pepper. The original uses one roasted poblano. Tha will give more chile flavor but be milder.
I'm a home cook and not a chef. I do own a chinois that I use frequently. I gave my opinion. I'm sorry I wasn't helpful.
I don't see where anyone misinformed anybody, anyone. Clearly, anyone could use one of these: http://www.food52.com/contests...
Please enter a valid email address.
Well played. You deserve a cookie.
Where counter meets stove, and other danger zones.
Clean Your Nooks & Crannies
An Easy, Rustic Flatbread
The Greatest Hits
Welcome Spring Produce with 12 Bright, Fresh Dishes
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.