Author Topic: Yes - it's tbat time again! (Read 4864 times)

valmarg · « **Reply #1 on:** August 10, 2006, 01:16:37 »

Tim you've got the same make of tomato squisher as us. We saw it in one of the Hugh Fearslessly-Eatitall River Cottage programmes, and when Lakeland had it at a reduced price, decided to give it a go. It has been one of our 'best buys' in kitchen equipment. It might be a smidge fidly to clean, but the end product of using it is fantastic. It uses up all those mis-shaped, very small, etc tomatoes, ie ensures no waste.

valmarg

katynewbie · « **Reply #2 on:** August 10, 2006, 02:02:38 »

???

Which make is it please? Looking to buy one for next year and have been looking at passata machines etc. All info useful!

;)

supersprout · « **Reply #3 on:** August 10, 2006, 06:00:49 »

Nice to see squidging tim :D
I'm very pleased with my Franchi squidger.
http://www.seedsofitaly.com/product/444

It fixes with a supersucky to the worktop. We put the chopped toms through four times :o to get maximum juice out, surprising how much is left in the pulp. It's very easy to clean too and hasn't jammed once. No.1 son begs to turn the handle whilst I throw the toms into the hopper ;D

The only criticism I have is that the waste chute isn't as slick as the rest of the machine, it's a little too close to the juice collector for my liking.

Lakeland have a new rotary squidger this season in their catalogue - couldn't find it on their website ???

It's easy to be relaxed about BER with a squidger!

tim · « **Reply #4 on:** August 10, 2006, 06:39:05 »

Katy - got mine from the States - wish I had had it cheap from Lakeland!

It has different sieves for different fruits.

Sprouty - never thought to put the bits through again, since it's the pulp rather than juice that I'm after. I then reduce it in the oven.

Maybe I can get a free drink out of it your way?

supersprout · « **Reply #5 on:** August 10, 2006, 06:41:06 »

'Juicier' juice seems to come out first time, thicker and more 'pulpy' juice seems to squidge out in subsequent pressings tim - nearer the skin? Say more about reducing in the oven pleeeease!

tim · « **Reply #6 on:** August 10, 2006, 06:44:33 »

Oooh! Wish I had known that before!!

supersprout · « **Reply #7 on:** August 10, 2006, 06:56:06 »

Hmm, whilst you were probably playing with train sets and meccano and practising to be a world leader, I was rubbing various fruit and veg through a nylon seive with a wooden spoon in the kitchen. The first load of juice came out easily, but I had to rub for ages to get the rest of the thick squidgy pulp into the bowl through the seive, with only the pips left at the end. Mother's watchful eye made sure the job was done properly :-[ ;D Same principle?
Now what about the oven-drying bit? :P

sweet-pea · « **Reply #8 on:** August 10, 2006, 11:15:11 »

I've never tried this with tomatoes. How do you store them after squidging, and how long do the keep?

thanks

sweet-pea

grawrc · « **Reply #9 on:** August 10, 2006, 11:45:38 »

Would it be possible to do this with a food processor?

tin can · « **Reply #10 on:** August 10, 2006, 12:13:56 »

Not got the luxury of a machine (yet!) but I cut my toms into pieces and cook in the microwave until soft, then ,once cooled, the skins slide off the pulp. I then squeeze the skins to get the last drips of juice and then stick into the freezer for later on in the year. It certainly doesn't seperate the seeds out, which I would sometimes prefer!
Would love to know other peoples methods!! :)

supersprout · « **Reply #11 on:** August 10, 2006, 12:28:55 »

That's a clever idea with the microwave tin can ::)
A food processor would whiz the seeds and skin into the slop - fine if you don't mind them. I got a passata machine cos I have a picky household >:(
You can boil the squidge down a bit in the jam pan to make thickish passata, put it into Kilner type jars, tighten the lid then unscrew a fraction, into hot water to cover (on a trivet) and simmer for 20 mins, then screw up tight. In theory, they should keep forever, but I can't seem to bottle the passata fast enough :-[
I've also frozen passata flat in self-seal bags, to maximise space in the freezer.
Bet some people take it to the next level and make tomato puree in their food driers?

tim · « **Reply #12 on:** August 10, 2006, 13:08:41 »

Sprouty, Darling! Long before that, I was rubbing stuff through a hair sieve under my Grandmother's eye. Reducing? Just to get it more like a passata than a thick drink.

Anne - no. Well, not really the same?

Sweet-pea - we just freeze. Nicest to bottle.

Tin Can - all good stuff so long as it's not for drinking?

PS Wrote this before Sprouty's last.

tim · « **Reply #13 on:** August 10, 2006, 17:14:31 »

Just to add that, having reduced the pulp in the AGA's bottom oven, I'm half way toward this sort of thing.

http://www.deliaonline.com/recipes/classic-fresh-tomato-sauce,1161,RC.html

valmarg · « **Reply #14 on:** August 13, 2006, 22:41:31 »

Do you have the other two screens, Tim? My machine from Lakeland came only with the tomato squisher.

I understand from other sites, that if you go over to france regularly, you will be able to buy electric, stainless steel models fo about £25.

I am more than happy with the model I have, has anyone bought one of the continental models?

valmarg

tim · « **Reply #15 on:** August 14, 2006, 07:18:22 »

No.

Oh!

Me too!

valmarg · « **Reply #16 on:** August 14, 2006, 19:56:39 »

Like us, you obviously store the machine away in the back of the cupboard from end of crop to start of new one. Just as a matter of interest, have you ever managed to get the ruddy thing back in the box, as it was bought???

valmarg

supersprout · « **Reply #17 on:** August 15, 2006, 18:31:07 »

No!
ROFL! ;D
Today's output - two blue fruit boxes full of toms, squidged four times and reduced = just under 8 litres :o

plum crumble = cook's reward ;)

tim · « **Reply #18 on:** August 15, 2006, 18:40:46 »

That is just beautiful, Sarah.

But where are the Kilners?

supersprout · « **Reply #19 on:** August 15, 2006, 18:50:15 »

Standing by! ;D

Speaking of squidging, great discover today :D No.1 son has girlfriend staying - today they went foraging on the plot and returned with a bucket of blackberries, four times through the squidger made delicious pulp! I hear them clattering about in the kitchen as we speak, making the custard base for Blackberry ICE CREAM ;D ;D ;D

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Author Topic: Yes - it's tbat time again! (Read 4864 times)