SC - food mills

[Charles McCN]

Would these be the same as the technique of putting stuff through a 
strainer with the back of a spoon?

Which would presumably have a similar effect to squeezing it through 
cheesecloth (though I guess a little less of teh solids would come 
through. Certainly I would not expect anything as fibrous as garlic skin)

I'm just trying to relate this back to medieval cooking technology and 
techniques - I don't know of them using the wire strainers that we have 
in our kitchens.

Charles
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