It depends on a Potato Ricer. A device most people might not have, It’s very specialized. used to ‘rice’ boiled potatoes. For super fluffy mashed potatoes (I like my mashed potatoes non-fluffy tho).
But this is another use for the tool. Other uses for the potato ricer (It’s basically a very large garlic press device with really big holes) is making Cole slaw. Salt your cabbage and squeeze out the water after it sits with the rice and rinse in the ricer. That saves on towels.
Or Squeezing out moisture from thin sliced salted cumbers without using lots of towels. Great for Sunomo Japaneese salads, or the one I use the most. Squeezing out water from frozen spinach that’s lightly microwaved…or even boiled fresh spinach; for use in Japaneese dishes, or white pizza.
Basically any application where a ‘press’ with large holes would be used for salted and rinsed veggies. Or for it’s original purpose “ricing potatoes”.
Humm…I can see that being used to squeeze out your fermented veggies…(to get rid of moisture) and then turned into crab cake type things with flour/egg etc. Maybe even higher protein cakes with sardines, trout, or other fish. Or Well…I’m going on too much here.
