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Old 10-19-2008, 04:06 PM   #31
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Quote:
Originally Posted by sweetcake View Post
what outher uses does it have

Some other possible uses are mentioned in the earlier portion of this thread.
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Old 10-19-2008, 05:11 PM   #32
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Quote:
Originally Posted by sweetcake View Post
what outher uses does it have
I prefer riced potatoes because the potatoes are broken up smoothly, no lumps but still retain texture. I mix with a fork, add warm milk, cream and butter. Then if I decide to go further, I grate Chedder cheese, blue cheese, or blend horseradish or Philadelphia cream cheese into the mashed potatoes.

What I really like to use the ricer for is to remove all liquid from spinach. It does a great job.
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Old 10-22-2008, 06:42 PM   #33
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Boy am I glad I found this thread. I was in Bed, Bath & Beyond trying to spend a gift card I got for my birthday, when I came across a potato ricer. I stood there looking at it and could only think it would make lefse authentic, but not necessary. Glad I chose a new traditional potato masher and a 14" x 15" cooking stone instead (my Italian bread was hanging off the old round stone). So many toys, so little time...
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Old 10-29-2008, 10:28 PM   #34
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I don't know about other people but when I use the ricer I boil the spuds in the skins and just throw half spuds in the ricer cut side down. No peeling! It alos makes the spuds smoother than a masher but not creamy like the mixer.

It also works great on roasted garlic.

In a pinch I have used mine to pound meat too. (Just put a piece of plastic wrap on the meat and bang away.)

You know when you have something that needs to be strained but not strained through cloth. The ricer will get out a lot of things like seeds, lumps or too large clumps of brown sugar.

How about mashing bananas for banana bread?
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Old 11-13-2008, 08:41 PM   #35
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I heard that you can use a ricer to mash/puree pumpkin for a pumpkin pie, pumpkin muffins, and a variety of other pumpkin dishes.
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Old 11-13-2008, 08:45 PM   #36
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I also use my potato ricer to squeeze the juice out of crushed pineapple for recipes that call for well-drained pineapple. Think...cake mix cookies for one.
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Old 01-20-2009, 03:15 PM   #37
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I only use my ricer for mashed taters.
They are much better than hand mashed, but need to be peeled and have skins added back later (I like skins).
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Old 01-20-2009, 03:23 PM   #38
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Use mine to squeeze the moisture out of shredded zucchini when making zucchini bread.
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Old 11-28-2013, 03:13 AM   #39
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Uses for a ricer

I use mine to make jellied cranberry sauce. After boiling the cranberries, put them through the ricer to separate the pulp from the skins. I use my Mixmaster to mash potatoes, but that would not separate cranberry skins.
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Old 05-08-2016, 01:48 PM   #40
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Quote:
Originally Posted by Andy M. View Post
I was going to list some other uses for a potato ricer, such as pressing the water out of cooked spinach, then I thought, "What's wrong with having a specialized tool?!". We are surrounded by specialized tools.

Would your wife feel better about shaving her legs with her razor after you used it to peel some potatoes?

Would she feel better about brushing her teeth after you used her toothbrush to clean the bathroom floor?

Tell her you're waiting for the day you come across a very big clove of garlic. Then you will use it as a garlic press.

Elephant Garlic, which is actually a member of the leek family, should suffice!
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