I used the Kitchenaid Food Strainer and was very happy with it. The strainer works great but my mixer starts leaking oil (into the sauce!) after a half hour or so of hard steady use.
I usally pass the tomatoes through three times. It is not necessary. Multiple passes gets everything but the seeds. Even the skins become unrecognizable in the sauce.
I recently upgraded to a more substantial machine. It has a slightly larger screen. Multiple passes don't get more out of the tomatoes. No matter how many times I pass them the skins still remain. The KitchenAid gets a plus for getting the max out of the tomatoes but a minus for not being heavy duty enough.
I have noticed some minor cracking in the white plastic of some of the attachments. They still function.
I won't go back to the KitchenAid for straining tomatoes because of the oil problem. I need to save the machine for mixing pumpkin custard.
Zeuspaul
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