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KitchenAid FVSFGA Fruit & Vegetable Strainer Set with Food Grinder Attachment
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- Powered by your KitchenAid Stand Mixer. Fits all Household KitchenAid Stand Mixers.
- Food Grinder with fine plate for meats & coarse plate for firm vegetables & cheeses.
- Fruit & Vegetable Strainer for Food Grinder to strain or puree (Requires FGA, included).
- Includes a strainer and a grinder
- Prepare fruit and vegetable sauces, chutneys, and jams
- Grind meats, dried fruits, vegetables, cheese, and bread crumbs
- Strainer and grinder assemble easily
- 4-Inches long and attach to all KitchenAid household stand mixers
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Strain and puree fruits and vegetables quickly and easily. The fruit and vegetable strainer uses the help of the food grinder (Model FGA, sold separately) to break down ingredients, while the strainer cone removes any peels, leaving you with finely pureed fruits or vegetables. For everything you want to make. KitchenAid.
These two accessories, which may be used with all KitchenAid household stand mixers, turn many tough kitchen chores into walks in the park. The strainer, for example, converts cooked apples and pears into sauces for preserving or immediate consumption. Freezer jams are a snap; so is fresh tomato sauce. Baby foods can be made in quantity and frozen. The grinder is equally versatile--think chuck or turkey for fresh hamburgers; Parmesan for pasta or cheddar for quesadillas; peppers, onions, and tomatoes for salsa; apples for chunky sauce. The grinder has two plates, coarse and fine, the latter of which converts stale bread into crumbs in a jiffy. Both strainer and grinder assemble and disassemble quickly and easily without tools, and most parts are dishwasher-safe. --Fred Brack
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The only thing that I didn't expect was that with my 6qt raised bowl mixer, this attachment ends up being quite high off of the counter and you can end up with quite a bit of juice slash from the "good" end. As I kept adjusting my setup I found that an enormous mixing bowl to catch the "good" juice and pulp was best for me. High walls and large diameter of the catching bowl stopped most of the splashes, although I did need an apron and to wipe down both the machine and the wall afterward.
This hilarious looking setup I created with 2 bowls a cutting board and a plastic freezer container (shown in my picture) was well worth the hours I saved blanching and peeling by hand.
For those who have mentioned the consistency is too runny, just remember that a tomato is mostly made of water and the sauce needs to be reduced by cooking it for hours. I had 2 pots of sauce going and had best results using an enamel coated cast iron Dutch oven compared to a standard stainless steel stock pot. The sauce cooked down and looks & tastes fantastic.
Last point - I did run the waste though the strainer a second time. The first time through definitely left a lot of good stuff in the waste, but the waste on the second round was almost as thick as ground beef and was made up of just seeds and skin. *The 3rd pic shows the waste after it has been passed though the strainer a second time.
If I had any complaints about it I would say that the plunger is odd. Sometimes we would get "vapor locked" and it was hard to get the fruit moving again and the tray is quite small, but you adjust and get used to it and your rhythm starts and it's all good.