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this is what you get out of the box unopened
and it has an easy pull tab in the back this supposed to help get out easily but
you're still going to have to use wire snaps or something to cut the cable tie
around a
the base or a good pair of scissors are
its opened and now we use wire snips to cut the cable tie
now the instructions that comes a is this
little card that you see here in this is actually enough for this
I mean really just tells you how to rotate the
third device to get the three settings fine medium and coarse
it says line up with these icons I'm bored by the way I thought I was looking
for icons and I realize he raised here see the big
the big box I'm the Aeros has to how you get an offer cleaning so you see the
line
rehear I on the right here at the line is what you're lining up
and that's what makes the core setting then there's some other settings there's
a smaller box
and that is the smallest box so basically what is telling you to do
is you can start rooting this side like this until the next seven
so this is the medium setting that we see here
then the finest of your a7 has worked with the last position
that's that something so I had just rotated the line around to the small
stuff
irritates really easily as we see here
and when you want to take off for cleaning that's where you wind up with
this a row here
why I'm one notch for so basically I mean that's the cleaning instructions
that I remove the discs for cleaning and so on
I'm fight to use it if you haven't used a ricer I'm basically says remember you
boil the vegetables first if there are firm Huxtable so like if it's a potatoes
carrots or something like that you don't just put the raw potato and then make
mashed potatoes are you cook the potatoes first
than you use this to extrude to potatoes once competence often
and the same for carrots on now with our fruits or vegetables
power fruits that as I'm sorry I'm you well definitely just be able to mash
them through
they're not really really firm and all you basically if you for
everything is kind it's small enough so that it fits in there
and and you know so you cut your potato down to size
doesn't really matter how small you if you cut it
and then this is basically a big plunger which gets pushed and our
something nice thing about this also is see the group up here
this is what sets on a park bench so you can
easily press your weather pics probably potatoes bacon mashed potatoes with
these are some like that
you can set on the edge he a little bit over a burger appear
I'm so it's it's a little bit on their but it's not gonna lock on that the pot
so
but most the time remember you're gonna be squeezing these two together
and soul pop it open but the neck but the next and
and so on here's your instruction cards really small really cell phone but
on this is easy enough to save as well faye forget and here it is with the
front desk removed for cleaning
it doesn't pop rate of you line up there was anyway good just a little bit and
will come off without you have to use a lot of force
I'm but it didn't just slide a rate of 20 lining up remember you line up with
the Aero
but I still had a regular back and forth and a little bit of a Paul
and then I can write off so basically it on you remove this
I'll from here so that you can do cleaning
this desk stays your be taken that one of
take some potatoes and peel them like some
and I wanna cut off any in the dark spots
or the eyes there are still remain now rents them well under water
now cut them into fairly even about 1-inch cubes we want them to cook
quickly and evenly once we put them in boiling water
then put them in a pot filled with water
right now we're going to boil them for about seven to 10 minutes but it's
cooking time will vary so when star testing them with a fork at about five
minutes
you can cover it if you want but I only cover it up it all starts boiling just
to keep the
temperature and then I don't recommend keeping a covered after that I N also
I'd recommend a low boil
I'm so once it starts boiling turn it down so that it's not a full boil
anymore
okay took about six minutes to come to a boil and then I turned it down so we're
gonna let it boil for a few more minutes before we start testing with a fork
sort about nine minutes after three minutes of actual boiling you can stick
the fork and
and with a little bit of pressure it does not go in so not ready yet
so we're waiting for when therefore goes easily into the center of wine
and then try a few more to make sure it's consistent okay F fifteen minutes
the fork easily goes through the center of the largest ones
and now we're going to strain them stranger than checking out the excess
water
set the race around the park with the groove on the ranch open it up
and plan to start feeding these and through an extra reading them by
pressing down on the lever
Phil XO
and it takes some pressure future one-handed but once you start going
farm gonna hold the camera should be easy enough to do with
a with two hands even more easily than that repeat what I got it all mashed
through the the great are
and we're done with the rest the potatoes for the men here with the spoon
it's actually the squeeze is pretty well its
little bit of pressure for something starts text read pretty easily
I'm EOS creators of the for you done and these are the two potatoes that I had
one thing they would know is maybe you want a slightly deeper part and I have
here because
you know as much as the handle has I obviously if you're
if the part is in deep in office just gonna rest on it but I was even that
wasn't a problem it's nice to still send it down but I don't mind sending it like
that as well
right now we're going to start seasoning at and flavoring at
but of course the amount we use will complete the very based on how much
potatoes your
about 2 tablespoons butter for our potatoes at about 2 tablespoons of cream
cheese
at about a quarter to half cup of milk to make a creamy
then mix had a little some paper just to shake
huh we needed add more salsa salsa to taste and there we have it
creamy mashed potatoes well I'm really happy with its a good flavor
I had it even a little bit more butter at the end I V seasons relative to how
much potatoes you have
but I love this it makes creamy mashed potatoes and you get a little bit after
in there when use the
fall large hole size and the ricer
I but nowhere near as much as you do when you
with a hand masher in there we haven't played in for a full meal
with our mashed potato compliment along with steak biscuit
in Brackley and a dinner for two
even also and blue cheese butter that makes take awesome
and the alternative is to use a wire masher
like you see here to just yeah I'm have to strain them polymer directly in the
pot set up running into car racer and this time he just mash around inside the
PAP
and you get a different consistency because you see the kind I'm
holes that you have here you'll get larger and smaller pieces in there and
it all depends on how much mashing you do
you can get a heartier consistency with some larger pieces and
some really interesting texture 0 and you can leave the
skins on if you want to if you're going to use the
power wire masher by the if you're going to use the ricer you're going to want to
take the skins of like I did when I peeled
now another tip I would have is if you are going to use one of these
that gives you a different consistency I strongly recommend me why you're masher
like the KitchenAid one that I have here that is absolutely excellent record it's
really really strong
I and can make quick work of things Amanda and they're not gonna stick
around on top as opposed to this terrible one that we used for too long
the stick in the hole to get a cast I scrape it off
and gets bent you see it's bent upwards at some time in really not getting to
the bottom of the pot
I'm this is so much better than that so now between the ricer in the wire masher
it's simply different consistency both of them are good options
I V said the ricer gives you other applications as well that's not just for
this kind of mashing