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Deanne 1 year ago
For mashed potatoes we use a 'passe-vitte' (French) or in Dutch 'draaizeef'. Don't know the English name, if there is one. Even better than doing it by hand (well, the thing works by hand and it takes a lot of time, but boy, it's way better).
I'm Belgian. We are part of the French kitchen.
       
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Nap 1 year ago
Quote: Deanne
draaizeef

called a "Food Mill" in United States
       
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Mc 1 year ago
#16 or cut the onions under your kitchen fan
       
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Prue 1 year ago
Mc,

Or sharpen your knives.
       
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Birdie 1 year ago
#17 depends on what you are going to do with the meat. I don't like to let a steak rest because I want it on my plate, hot and leaking into my mashed potatoes. No juice is lost, it's just redistributed.
       
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