What tolkushkoy for mashed better: how to choose a potato masher

The secret of tender, air mashed potatoes lies not only in the way of cooking potatoes. It is important to knead the tubers after boiling, and to obtain a homogeneous mass. It should be tolkushkoy potato. This simple device having a pressure (working) surface and the handle.

Our grandparents used wooden, grandmother - an innovative version of the aluminum. We have more options.

What tolkushkoy choose

This simple device, it turns out, has its own quirks.

The form

The working surface is tolkushek:

• solid;
• in a plane (usually drive, though there are other forms) with holes (round, diamond-shaped, rectangular);
• zigzag;
• Spiral (like Halo).

Reference. Continuous, spiral, zigzag easier to clean. "Leaky" easier to soak briefly in water, than to pick out from holes jammed pieces.

A pen

Handles are made of different materials. But it is better to choose high impact (sudden drop!), Do not slide in the hand. The optimal length of at least 25 cm.

Material working surface

It is important to choose the material of the working surface is made. This takes into account both the pros and cons of each, and the individual preferences of home cooks.

Wood

it traditional option in the form of a solid wooden pestle.

Council. It is advisable to choose a juniper, almost does not absorb moisture.

Wood eco-friendly, durable, glassware surface does not deform on impact.

But there minuses:

• Often, pistil small work surface. And to cook a lot of mashed tedious and remain nepromyatye pieces of tubers.
• Kneads, but whips.
• Absorb food odors.

Important! Wooden tolkushkoy beginning to exude an undesirable flavor? On the half-hour soak it in a small amount of water with a teaspoon of baking soda. Rinse under the tap and dry thoroughly.

Metal

issued tolkushkoy aluminum (Budget option), and medical stainless SteelLabeled 18/10 (the percentages of chrome and nickel). Both options provide simultaneous kneading a few tubers, not afraid of hot.

But Aluminum is used until wear protective layerTo prevent its entry into the chemical reaction with the products. And it may be unstable (bend, break). BUT stainless dangerous for brittle glassware.

Attention! Both metals may damage the non-stick layer of pots and pans.

Plastic

plastic tolkushkoy LBW. They are made in all shapes and sizes and are "friends" with all coated cookware.

But there are certain disadvantages of plastic products:

• They are short-lived - break, crack, crumble.
• They are made of very thin plastic - bend during operation, uncomfortable crush.
• When interacting with hot potatoes may release toxic substances.

Teflon

it metal products with special coating. Mashed potatoes can be cooked in large quantities and without removing the pan from the heat. This - "Princess" among the cooking utensils.

Important! Teflon is easily damaged mechanically, it can not tolerate aggressive household chemicals.

Silicone and nylon food

it the latest developments. Such products are solid, theoretically resistant to high temperatures and acidic environments. Allow cleaning in the dishwasher.

But the service life of the silicone tolkushek limited.

Important! Masher Teflon can be used no more than 5 years. Then they come into contact with the hot, start to give off toxic bisphenol A.

The service life of the nylon tolkushek manufacturers often referred to as unlimited.

In the case of food silicone and nylon it is better not to save money and not buy products of unknown Chinese "kitchen innovators". Product information may be missing or do not correspond to reality. According to user feedback, "odorless" Nylon can clearly smell the "chemistry" and to add flavor to the sauce. It is necessary to you? Reputable manufacturers strictly control the production of such products. The unknown can produce products with serious violations of technology.

Modern alternative: press mashed

Presses for mashed potatoes are of two types:

• classic with a piston for mashing;
• a rotating handle (act on the principle of the mill).

There are models with disc changer with a different number and diameter of holes.

pros

• Do not drain water is required after boiling. She utechot through openings in the press container.
• The ease of use and time savings. Nabili container boiled potatoes 2/3, press on the lever or cranked handle. Puree ready!
• Versatility. Press can be used for other purposes. Especially it is useful to mothers of young children. He excels at preparing children pyureshek of fruits and vegetables, mousses, jellies, jams and juices.

How to choose

By purchasing the press, pay attention to several important points:

• Material. Best of all stainless steel, the second position of quality in cast iron.
• the container sides. Ideally cast without seams and slots. Otherwise, mashed decorate unwanted surface.
• Fixing disk. Do not fall out from the impact of the piston.

Important! If the press made of cast iron, check that it is "hygiene". He needs a good drying after washing. You do not want mashed with a unique taste of rust?

Choosing the "innovation" tolkushkoy and particularly press for potatoes, try to give preference to well-known brands, "the Germans» Krauff, WMF, Gefu, «Americans» Tupperware. Their favorite material - stainless steel.