I have just come across a manual / hand operated food mill in Kitchen Krafts. I have been using the standard electric to make primarily humus but now see the potential in the manual stainless steel type. My questions are; where is a good place to shop for such products? Are their many variations to the manual food mills w/ interchangeable parts?
Google it you will get the best place not only one but there are thousands of places and you can get these as per your target price and needs, I also search it Google for anything to buy. Hope you will like.
Last edited by ADINO; 10-01-2011 at 07:09 AM.
Wholesale Food Suppliers available online and provide the best foods and beverages at reasonable cost..
Hope you will like:
Wholesale Food Distributors
Your link is broken， where have the operated food mill ？
Originally Posted by goodfoodwarehouse
Last edited by unarw; 01-12-2012 at 01:36 AM.
maybe you can show us the product of machine you like ,or you can go through the site of sherocn.com to have an look.
hope you will find that soon.
Pan-Grilled Salmon With Maple-Pomegranate Sauce
The sweetness of the maple syrup in the sauce is balanced by the tartness of the pomegranate molasses, making a warm, fragrant sauce for light, fresh pan-grilled salmon.
Note: If you don't have a grill pan, use a heavy (preferably cast-iron) skillet to sear the fish. Cooking time will be the same.
1/2 tbsp unsalted butter
1 tbsp finely chopped shallot
3 tbsp maple syrup
1 tbsp pomegranate molasses
1 tsp Dijon mustard
freshly ground black pepper
olive oil, for brushing
2 4- to 5-oz salmon steaks (about 1-inch thick) with skin on 1 side
Heat a small skillet or saucepan over medium-low heat. Add the butter and swirl to coat. Add the shallot and cook 3 minutes, stirring frequently.
Add the maple syrup, pomegranate molasses, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cover. Cook gently 10 minutes. Remove from the heat.
Meanwhile, heat a grill pan over medium-high heat and brush with oil. Season the salmon steaks with salt and pepper and place in the pan skin-side up. Grill 3 minutes.
Turn skin-side down and grill until the salmon is just cooked through but still pink in the center, 2-3 minutes longer. Lift the fish off its skin (the skin should stick to the pan) and place 1 salmon steak on each of 2 plates.
To serve, divide the maple-pomegranate sauce and spoon on top of and around the salmon. Serve right away.