Ann Cashion of Johnny’s Half Shell and Cashion’s Eat Place is a fan of her hand-cranked food mill ($50 at Williams-Sonoma), which she relies on for soups and vegetable purees: "It purees and removes skins and seeds, and it's especially good for foods that are stringy, like yucca,” says Cashion. Because the chef can choose the size of the grinder’s holes, she can control the texture of the puree. “You get a different result than a regular blender."
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