Food Mill / Mouli

A food mill is a hand-operated kitchen tool used to purée cooked foods while separating out skins, seeds and other coarse material. It usually consists of a bowl, a perforated interchangeable plate, a rotating blade or crank and a scraper that presses food through the plate. In French, it is commonly called a moulin à légumes; “Mouli” and similar names are also used commercially for particular products.

How a food mill works

Cooked food is placed in the bowl and pressed through the perforated plate by turning the handle. The plate controls the texture, while skins and seeds remain above or are separated from the purée. Different plates may be used for a finer or coarser result.

Common uses

• Tomato sauce: pass cooked tomatoes through the mill to remove skins and seeds.
• Potato purée: process cooked potatoes through a suitable plate for a fine texture.
• Vegetable soups: purée cooked vegetables while separating fibrous material.
• Fruit purées: process cooked fruit for sauces, coulis or fillings.

Food mill versus blender

A food mill mechanically presses food through a plate and can separate skins and seeds. A blender breaks down the entire mixture at high speed. For potatoes, a food mill or ricer can produce a fine texture with less risk of overworking the starch than prolonged high-speed blending.

Chef’s tip: Choose the plate to suit the product and process food while it is warm when the recipe allows. Clean the plate and blade carefully after use, especially when processing starchy or fibrous ingredients.