An important kitchen attribute. Which puree masher is better?

The secret to tender, airy mashed potatoes lies not only in the method of preparing the potatoes. It is important to mash the tubers well after boiling and obtain a homogeneous mass. In this case, you need a potato masher. This is a simple device that has a pressure (working) surface and a handle.

Our great-grandmothers used wooden ones, our grandmothers used an innovative aluminum version. We have more options.

Which crusher to choose

Such a simple device, it turns out, has its own subtleties.

Form

The working surface of the crushers is:

• solid;
• in the form of a plane (usually a disk, although other shapes are found) with holes (round, rhombic, rectangular);
• zigzag;
• spiral (like a corolla).

Reference. Solid, spiral, zigzag are easier to clean. It’s easier to soak a “leaky” one in water for a while than to pick out stuck pieces from the holes.

Pen

Handles are made from various materials. But it’s better to choose something that’s shock-resistant (in case you drop it!) and doesn’t slip in your hand. The optimal length is at least 25 cm.

Work surface material

It is important to choose the right material from which the work surface is made. This takes into account both the pros and cons of each, as well as the individual preferences of home cooks.

Tree

This traditional version in the form of a solid wooden pestle.

Advice. It is advisable to choose juniper, which almost does not absorb moisture.

Wood is environmentally friendly, durable, the surface of the dishes does not deform from impact.

But there is also minuses:

• Often at the pistil small work surface. And preparing a lot of puree is tedious, and uncut pieces of tubers remain.
• Kneads, but does not whip.
• Absorbs food odors.

Important! Is your wooden masher starting to emit an unwanted odor? Soak it for half an hour in a small amount of water with a teaspoon of soda. Rinse well under running water and dry thoroughly.

Metal

Pushes are being produced aluminum (budget option) and medical stainless steel, marked 18/10 (these are the percentages of chromium and nickel). Both options will ensure simultaneous kneading of several tubers and are not afraid of hot temperatures.

But aluminum lasts until the protective layer wears off, preventing it from entering into chemical reactions with products. And it can be fragile (bend, break). A Stainless steel is dangerous for fragile glassware.

Attention! Both metals can damage the non-stick coating of pots and pans.

Plastic

Plastic crushers underweight. They are produced in all possible shapes and sizes and work well with all cookware coatings.

But all plastic products have known disadvantages:

• They short-lived - break, crack, crumble.
• They are made of too thin plastic - bend during operation, inconvenient to wrinkle.
• When interacting with hot potatoes, they can release toxic substances.

Teflon

This metal products with special coating. The puree can be prepared in large quantities without removing the pan from the stove. This is the “princess” among kitchen utensils.

Important! Teflon is easy to damage mechanically; it does not tolerate aggressive household chemicals.

Silicone and food grade nylon

This latest developments. Such products are durable, theoretically resistant to high temperatures and acidic environments. Dishwasher safe.

But The service life of silicone masher is limited.

Important! Teflon potato grinders can be used for no more than 5 years. Then, when they come into contact with hot water, they begin to release toxic bisphenol A.

Manufacturers often describe the service life of nylon crushers as unlimited.

In the case of silicone and food grade nylon It’s better not to save money and not to purchase products from unknown Chinese “kitchen innovators”. Product information may be missing or incorrect. According to user reviews, “odorless” nylon can smell distinctly “chemical” and add this aroma to the puree. Do you need it? Reputable manufacturers strictly control the production of such products. Unknown companies can produce products with serious violations of technology.

Modern alternative: puree press

There are two types of puree presses:

• classic with a piston for kneading;
• with a rotating handle (action similar to a mill).

There are models with the ability to change discs with different numbers and diameters of holes.

pros

• No draining required after boiling. It will leak out on its own through the holes in the press container.
• Easy to use and time saving. Fill the container 2/3 full with boiled potatoes, press the lever or turn the handle. The puree is ready!
• Versatility. The press can be used for other purposes. It will be especially useful for mothers of small children.It does an excellent job of preparing children's purees from vegetables and fruits, mousses, jellies, jams, and juices.

How to choose

When purchasing a press, pay attention to several important points:

• Material of manufacture. Stainless steel is best, cast iron is second in quality.
• Sides of the container. Ideally cast, without seams or slits. Otherwise, the puree will decorate unwanted surfaces.
• Fixing disks. Do they fall out from the impact of the piston?

Important! If the press is made of cast iron, pay attention to its “hygiene”. It needs good drying after washing. You don’t want puree with the unique taste of rust, do you?

When choosing an “innovative” potato masher and especially a potato press, try to give preference to well-known brands: “Germans” Krauff, WMF, Gefu, “Americans” Tupperware. Their favorite material is stainless steel.