Food Press?
Can anyone recommend a non-plastic food press? The idea seems great but all the ones I've seen have been plastic and kinda cheap looking. I'm talking about the one where there is a part that you screw in that presses the food - for making ferments.
ETA:
something like this:
http://www.houserice.com/jappictsukpr.html
ETA:
something like this:
http://www.houserice.com/jappictsukpr.html
1 - 6 of 6 Posts
These aren't exactly what you are looking for but one of them might work
Stainless steel food mill
You might also look for a chinois sleeve and pestle. I can't find a link to buy one. We got ours at our local hardware store but there is a picture of one being used in this recipe for apple butter. http://www.elise.com/recipes/archive...ple_butter.php
Stainless steel food mill
You might also look for a chinois sleeve and pestle. I can't find a link to buy one. We got ours at our local hardware store but there is a picture of one being used in this recipe for apple butter. http://www.elise.com/recipes/archive...ple_butter.php
I was just looking around the web looking for a simple press for basic cheeses. I found a reasonable looking one at http://www.hoeggergoatsupply.com/xca...productid=3279 and I'm thinking about putting it on my long-term wishlist. Would this kind of thing work for your plans? What kinds of ferments are you planning that need a press? If it's something good, I might have to move it to my short-term wishlist...
I've researched more and apparently they're referred to as 'pickle press' or 'vegetable press'. A food press brings results that are like a food mill, which is not what I'm looking for.
I went back to the macrobiotic catalogs and books were I'd first seen this and found the one I linked too previously. But all the ones I find are plastic, and I'm personally not comfortable using plastic for that.
A cheese press seems perfect actually, I'll have to look into that. Thanks MamaLeslie.
The reason I"m looking for this: we often eat cabbage salads where the cabbage is shredded and salted and squeezed by hand. A press would be more efficient at this and I could leave the cabbage in there overnight to ferment some.
I went back to the macrobiotic catalogs and books were I'd first seen this and found the one I linked too previously. But all the ones I find are plastic, and I'm personally not comfortable using plastic for that.
A cheese press seems perfect actually, I'll have to look into that. Thanks MamaLeslie.
The reason I"m looking for this: we often eat cabbage salads where the cabbage is shredded and salted and squeezed by hand. A press would be more efficient at this and I could leave the cabbage in there overnight to ferment some.
1 - 6 of 6 Posts
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