Potato ricer

File:potato-ricer.jpg

A common variety of potato ricer resembles a large garlic 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.Potato Ricer. CooksInfo.com. Published 02/18/2007. Updated 05/27/2009. Web. Retrieved 11/29/2012 from http://www.cooksinfo.com/potato-ricer

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.{{cite book|editor-last=Gerras|editor-first=Charles |title=Rodale's Basic Natural Foods Cookbook|year=1989|publisher=Simon & Schuster|location=New York|isbn=0671673386|edition=1st Fireside|page=24}}

A food mill can be used as a substitute for a ricer.

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 full starch 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, the cell walls are much less likely to break open.{{cite web|url=https://www.cs.cmu.edu/~roseh/recipes/Other/cooks/docID=778.html |first=Eric |last=Wolff |date=November 1993 |accessdate= |title=Mashed Potatoes |website=www.cs.cmu.edu}}{{cite web|url=https://www.cs.cmu.edu/~roseh/recipes/starches.html|title=Starches: Grains, Pasta, Potatoes and Bread-Based Dishes|website=www.cs.cmu.edu}}

Pressing cooked vegetables and fruits through the small holes produces a puree comparable to using a drum sieve. Many foods can now be pureed more easily in a food processor; however, a manual method such as ricing is best for potatoes, which are starchy and become glutinous (in the sense of being glue-like or sticky, and not in the sense of containing gluten) when over-processed.{{cite book|last=Peterson|first=James|title=Essentials of Cooking|year=2003|publisher=Artisan|location=New York|isbn=1579652360|pages=94, 279|edition=1st pbk.}} Ricers are often used to puree food for babies.{{cite book|last=Sears|first=Robert W.|title=HappyBaby: the Organic Guide to Baby's First 24 Months|year=2009|publisher=Harper|location=New York|isbn=9780061711367|edition=1st|author2=Marlow, Amy|page=[https://archive.org/details/happybabyorganic0000sear/page/179 179]|url=https://archive.org/details/happybabyorganic0000sear/page/179}}

A ricer can be used to remove excess water from foods such as cooked greens that are to be added to quiche, thawed frozen spinach, and sliced or grated potatoes to improve the quality of potato chips or hash browns made from them.{{citation needed|date=November 2012}}

Ricers are also used to make Mont Blanc (a dessert of chestnut puree),{{cite book|last=Simmons|first=Marie|title=Things Cooks Love: Implements, Ingredients, Recipes|year=2008|publisher=Andrews McMeel Pub|location=Kansas City|isbn=978-0740769764|page=[https://archive.org/details/isbn_9780740769764/page/133 133]|url=https://archive.org/details/isbn_9780740769764/page/133}} lefse (a Norwegian) flatbread, spätzle (German noodles), passatelli (a type of Italian pasta), and process ice cream when making the German dish spaghettieis.

Potters and ceramicists use ricers to extrude "hair" for sculptures of humans or animals such as sheep.{{Citation needed|date=May 2024}}

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Category:Food preparation utensils

Category:Potatoes