Colander
A plastic or metal bowl-shaped piece of equipment with evenly spaced small holes for water to pass through.
A colander is a bowl-shaped sieve used in cooking to drain liquids from foods such as pasta. The colander was traditionally made of aluminum with a pattern of holes punched throughout the bowl.
Comments: Why would you not put measuring lines on a colander? Rocket science, right? In this case, the draining holes double as the measuring lines.
colander Notes: Cooks use these to wash foods or to drain noodles or vegetables after boiling. Large metal ones are best. Substitutes: use tongs to lift food out (works especially well with noodles) OR strainer ...
Colander - A perforated bowl made of metal or plastic that is used to strain foods.
Compote - A dish of fruit cooked in syrup flavored with spices or liqueur.
Colander - A spherical, perforated, bowl-shaped container used to separate solids from liquids.
Composed Salad - A salad of artful arrangement as opposed to tossing all the ingredients together.
Colander
Indispensable for draining everything from pasta to salad greens, it is also perfect for collecting vegetable peels.
Compote ...
Colander - Cooking utensil comprised of perforated metal or plastic and shaped as a basket. Primarily used for draining away spent or reserved liquids.
Colander:
Used for draining liquid from solids, the colander is a perforated, bowl-shaped container. It can be metal, plastic or ceramic.
Colander: ...
Colander
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colander: Usually bowl-shaped perforated pan for draining off liquids, such as when washing vegetables.
compote: Sweetened stewed fruit.
Colander
Perforated metal or plastic basket used for draining away liquids.
Collagen ...
Colander: A perforated bowl, with or without a base or legs, used to strain foods.
Combination method: A cooking method that involves the application of both moist and dry heat to the main item (for example, braising or stewing).
A colander is a type of sieve used in cooking for separating liquids and solids. It is conventionally made of a light metal, such as aluminium or thinly rolled stainless steel, although it is not uncommon for it to be made of plastic.
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Line a colander with a piece of damp cheesecloth. Pour the curd into the colander. Tie the cheesecloth together and hang the bundle, letting the whey drain.
Coladera Colander, sieve or strainer
Colonche An alcoholic beverage found in northern Mexico, made by fermenting tunas from the nopal cactus.
Colorín Edible, red flowers from the tree of the same name.
Ricer - a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.
Rice Vinegar - a mild white vinegar good for salads and used in Chinese cuisine.
Place beans in colander; rinse well. To prepare beans, snap off stem end from each bean, pulling strings down to remove if present. (Young tender beans may have no strings.)
Snap the ends off each bean,
and remove any strings.
Strain-To use a colander or strainer to drain liquid off cooked food.
Cooking Terms Glossary T-Z
Thicken-To stir together cornstarch and cold water and then adding to food to thicken.
Thin- To add more liquid to food.
Parboiled ingredients are poured with the water into a colander, rinsed or soaked in cold water until thoroughly cooled, and used as the recipe directs, or in salads. Parboiled vegetables are often used in banquet dishes where time may be limited.
passoire: colander (e.g., une passoire conique, china cap or chinoise)
pastèque: watermelon
pâte: paste, dough used for baking, or the interior of cheese (e.g.
Drain: To remove liquid from a food by placing it in a colander or sieve or by using a lid.
Dredge: To sift a light coating over food with flour or sugar.
When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm.
Wash the rice clean and put in a colander to drain out the water.
Remove the black threads running at the back of the fishs and wash these fish pieces with water.
Smear with a little salt and lemon juice.
Keep aside for 1/2 an hour.
Bring a pot of well-salted water to a boil over high heat and add the soba noodles; cook them for 4 minutes, or until they are just al dente; drain and shock them for just a few seconds in cold water, then move them to a colander (this will keep the ...
Wash the hijiki in a colander and then place in a bowl with one cup of water to reconstitute (20 minutes), when the hijiki is soft, place back in the colander to drain.
Slice cucumbers crosswise into 1/4 pieces, place them into a colander fitted over a bowl, and toss with kosher salt. Weight cucumbers down with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1-2 hours.
To salt Eggplant, cut the Eggplant into round slices or lenghtwise into strips that are cut into cubed pieces and place the pieces into a colander.
To pour off fat or liquid from food, often using a colander.
Dredge
To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface.
Tip into a colander and shake well to remove excess water before pouring into a food processor or blender and adding the olive oil, lemon juice, garlic and cumin.
Clean the barberries by removing their stems and placing the berries in a colander. Place colander in a large container full of cold water and allow barberries to soak for 20 minutes. The sand will settle to the bottom.
Run cool water over frozen cauliflower in colander to separate pieces.
Spray large casserole dish with vegetable oil spray and layer half cauliflower on bottom. Season with salt and pepper, then layer with half onions and thinly sliced pats of butter.
In Mexico, the pulp may be mashed, beaten or passed through a colander and mixed with orange juice or brandy, and then served with or without whipped cream. Also, they sometimes mix the pulp with wine, cinnamon and sugar and serve as dessert.
Drain and rinse canned chickepeas, using a colander.
Measure and stir together soy sauce, brown sugar, and cornstarch in a small bowl.
If using, stir 2 teaspoons of peeled and minced fresh ginger into the soy sauce.
Purée - To force or rub strain through a sieve or colander for a thick smooth sauce.
Render - To melt or free fat from tissues by heating in the top of a double boiler and covering, over hot water.
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Drawing off the liquid from a food. Either a colander (a perforated bowl made of metal or plastic) or paper towels can be used to drain food.
Dredge ...
Strain - To pour liquid through strainer or colander to remove solid particles.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
To do so: After cutting, salt lightly and place in a colander in the sink for about 20 minutes, then rinse thoroughly and pat dry.
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Stew made of squash and other vegetables. Colander
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Cooking utensil comprised of perforated metal or plastic and shaped as a basket. Primarily used for draining away spent or reserved liquids. Colby Cheese ...
When the hulls rub off easily and the corn is moist through, drain in a colander and then drop into cool water. Rub the kernels between the hands until they are free from buds and hulls.
Removing liquid from food by placing it in a strainer or colander and allowing the excess liquid to drain out.
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Thicken ...
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander, or spaetzle-maker with large holes.
A heavy Austrian noodle made by running a heavy batter through a large hole colander into boiling stock
Spit
A pointed metal rod used for roasting meats over an open fire ...
DRAIN
To pour off fat or liquid from food, often using a colander.
11. Purchase less expensive ground beef. Concerned about the fat content? Don't be. Just brown the meat, drain it with a colander, then rinse with hot water to remove the excess fat.
Blanching such foods as tomatoes or peaches can help make their skin easy to remove. In this case, put the food in a colander and pour the water over it.
Thoroughly drain the pasta in a colander, and then return the pasta to the pot. Add about 2 cups of your sauce and the reserved pasta water. Cook and stir over high heat until the sauce has reduced to its original thickness.
Spaetzle: a soft pasta made by putting a batter of flour, milk, eggs, and salt through a colander into boiling liquid; used as a noodle, but usually a dumpling with braised meats and stews. Can be placed on top of foods or as a base.
puree' - the action of mashing a food until it has a thick, smooth consistency; usually done by a blender or food processor or pushed through a colander ...
wash mussels by agitating them in a colander with running cold water
scrub mussel shells with a stiff brush
mussels may be steamed, removed from the shell, or served in the shell with or without sauce.
The soft dough is dropped into boiling water (with a Spatzle press or the base of a colander ) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat.
A makeshift couscoussière can be made by placing a colander over a like-sized pot.
Traditionally most spaghetti was about 50cm long, but now spaghetti is most commonly available in 20-35cm lengths.
Spaghetti is cooked in a large pot of salted boiling water. After 10 to 15 minutes the spaghetti is drained of water with a colander.
The flavour is mild and watery, and is best eaten cooked boiled, baked, grilled or fried. Salting aubergines is common to remove their mild bitterness (sprinkle slices with salt, and let them drain in a colander for about 30 minutes, ...
drain:to remove liquid by putting the food in a colander or strainer until the liquid has dripped off.
dredge: to coat food heavily with a dry mixture such as flour, sugar, bread crumbs and seasoning.
Drain: To remove water or any liquid from ingredients, either cooked or raw ingredients that have been washed in water by placing them in a colander.
Dredge: Coat or sprinkle lightly with flour, sugar, etc.
To cook food quickly over high heat with a small amount of oil using a skillet or wok, being sure to constantly stir ingredients
Strain
To remove solid particles from a mixture or liquid by pouring through a colander or sieve.
 See also: Water, Cooking, Drain, Vegetable, Flavor
  
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