"Wayne Boatwright" > wrote in message
...
> On Mon 05 Dec 2005 08:48:13a, Vox Humana wrote in rec.food.equipment:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >
> >> I don't own an immersion blender and have never used one. I don't know
> >> how much I'd use it. I do know that when I truly want to puree
> >> something, the only thing that produces the results I want is a good
> >> food mill. Blades just don't "cut" it, no pun intended. I have a stand
> >> mixer and two food processors and would find it hard to part with any
> >> of them. My blender was one of the first appliances I bought. I don't
> >> use it often, but don't think there's a close substitute for its
> >> purpose.
> >
> > I got a food mill a few years ago and I love it. Someone gave me a
> > ricer, and I use that for potatoes. I could use the FP or the food mill
> > for soups, but the immersion blender is much easier, faster, and creates
> > less mess.
>
> Does the immersion blender make as smooth a puree as a food mill?

The puree is smooth but it doesn't strain out fibrous substances. I don't
find that to be a problem, but it might be a consideration for a particular
application.