RSVP Potato Ricer and Baby Food Strainer - White/Green
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- Pot extension holds ricer steady over most pots
- Includes two interchangeable stainless steel blades - coarse and medium
- 13-1/2" overall length
- Dishwasher safe
- Product is sold only in a custom RSVP Color Box
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Rated number 1 in Cook's Illustrated and a customer favorite, our ricer sports a nifty green stripe and is ready to race through piles of potatoes. Made of heavy duty plastic, the contoured handles provide comfort while the pot extension holds the ricer steady over most pots. Comes with two interchangeable stainless steel plates - medium and coarse. 13-1/2in overall length, 4in wide. Dishwasher safe.
Top customer reviews
Easy to take apart and put together
Fairly easy to clean
Potatoes come out amazing
Baby food will probably be OK for older baby
Product is large so its tough to fit in the dishwasher (main unit)
Takes up a lot of storage space
Baby food doesn't come out totally smooth
I've been trying really hard to add more veggies to my diet (and simultaneously subtract out some of the bad stuff in equal quantities).
The thing is, I don't hate vegetables. There are a lot of vegetables I'm perfectly happy to eat WHEN they're cooked by someone who knows what the heck he or she doing. When I cook them, though, they generally come out annoyingly not-delicious ... and they often tend to drip a lot of watery, not-delicious juice into other things on my plate that I'd be enjoying far more without the watery "assist."
Squash (of the zucchini and yellow variety) is high on the list of veggies I hate no matter WHO cooks them because of the inevitable "slimy" factor. Spinach, on the other hand, is something I love when cooked by someone competent, but manages to be barely edible when I cook it. I really like broccoli and cauliflower, and tried for a long time to pressure-cook these and then remove all the excess water so I could use the veggies in recipes ... and I'd find myself squeezing veggies for what felt like hours through rolled up cheesecloth (that instantly became soaked), and also blotting and blotting and blotting with paper towels.
So, realizing that half my battle with veggies is that I don't like a lot of them raw, but REALLY don't like watery, slimy cooked vegetables, I searched for an easier way to get water out of cooked (or, in some cases, just CUT) vegetables. And the universal recommendation seemed to be "Get a potato ricer." Which I had never heard of. But of course, I came to Amazon to search and read reviews.
I love, love, LOVE this thing. Now I can spiralize (oh, that's a separate WONDERFUL gizmo) squash into really easy-to-chop noodles and then toss those into a food processor and essentially turn the squash into a pile of tiny chunks. I salt these and let them sit in a strainer in the sink for half an hour to draw out as much moisture as possible. Then I rinse the salt off ... and then I spoon the squash into this gizmo (which I usually line with a paper towel) and give it a few good squeezes, turning it in my hands to let the water run out both sides. Then I pull out the paper-towel-wrapped "brick," open it up, and spill the now largely water-free squash bits into a bowl. From there, they can go into the oven for a lovely roast.
No slime. No wet. I end up with a jar of lovely roasted squash "crumbles" that I can add to just about a mix of any veggies of love and never even notice I'm eating squash.
And this thing is KILLER for de-watering spinach.
Easy to clean (especially if you use a small choose-a-size bit of paper towel as a liner). Easy to use. Lightweight. Not expensive. What's not to love? I'll be buying another so that I have a spare.