Sieve
A semi-circular bowl-shaped mesh with small holes and a handle.
Sieve:
to strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
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Sieves are great ways to run dry ingredients through and make them even finer in texture. For example, sugar or flour that is run through a drum sieve will absorb much easier in recipes for gravies or sauces.
Sieve - A mesh or perforated utensil, usually made of metal. Food is pressed or passed through a sieve to remove lumps or strain liquid.
Sieve To remove lumps from flour or icing sugar by pushing through a sieve or strainer.
SIEVE
To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into the strainer to remove as much liquid and flavor as possible.
Sieve - A fine, mesh strainer.
Sift - To pass flour or sugar through a sieve to remove lumps and add air.
Silver dragées - Tiny, ball-shaped, silver-colored candies.
Sieve - A kitchen utensil used for sifting dry ingredients or straining liquids.
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Sieve the flour and salt into a bowl. If you are using plain flour and baking powder, sieve them together at this stage.
Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
Sieved, liquidised or finely mashed raw or cooked food.
Provençale
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sieve: A utensil that has many small meshed or perforated openings; used to strain solids from liquids.
sift: To shake dry ingredients, such as flour or confectioners' sugar, through a fine mesh sifter to incorporate air and make them lighter.
Sieve: A container made of a perforated material, such as wire mesh, used to drain, rice, or puree foods.
Silverskin: The tough, connective tissue that surrounds certain muscles.
Sieve analysis - is a determination of the proportions of particles within certain size ranges in a granular material by separation on sieves of different size openings. Also known as Screen analysis.
1. Sieved raw or cooked food. 2. Thick vegetable soup which is passed through a sieve or an electric liquidiser
Puy lentils
Small slatey-blue lentils grown in France and Italy that keep their shape during cooking.
Surudzo: sieves.
Suya: cut up meats marinated in peanut oil then skewered and cooked.
A fine, metal sieve, used to puree or strain food.
chirinabe
A family-style Japanese dish of fish and vegetables, cooked in a central pot of broth at the table.
Row 1: Sieve, Apple Cutter, Butter Curler
and Paddles, Hand Grater. Row 2: Scissors,
Parchment Cone, Skewers and Toothpicks,
Knives. Row 3: Vegetable Peeler, Decorating
Tips.Row 4: Brushes, Small Cookie
Cutters, Grapefruit Knife, Melon Baller, ...
A tamis (pronounced "tammy", also known as a drum sieve) is a round kitchen utensil, shaped somewhat like a snare drum that acts as a strainer or grater.
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[Spanish] strained; sieved.
Colander:
Used for draining liquid from solids, the colander is a perforated, bowl-shaped container. It can be metal, plastic or ceramic.
Sieve. Chilgoze or Nioze. Small long creamy nuts with brown shells used in cooking or eaten raw. Chilli. There are a great man species of chillies, which are the fleshy pods of shrub-like bushes of he capsicum family.
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.
Bolt To filter an ingredient, especially flour, through a sieve or muslin cloth. Also known by the French term buleter.
Bombay Duck Canned, smoked and especially dried bummaloe fish, usually dried, salted and then grilled.
The whole should be passed through a quarter inch sieve and thoroughly mixed. The coarse leaf-mould, &c., from the sieve should be spread thinly over the drainage, and the boxes or pots filled almost to the rims with the compost, and 1 The Gr.
tamis: sieve
tapenade: Provençal condiment made from anchovies, black olives, capers, lemon juice and olive oil pounded into a paste
tarte: pie (e.g., tarte tatin, an upside-down tart of caramelized apples or pears)
tartine: buttered bread ...
sifted through a fine sieve) flour of wheat, which forms the largest proportion of all flour milled in the United States, Canada, and W Europe. Millet is ground in India, Russia, and China.
foods usually fruits or vegetables reduced to a smooth, thick consistency using either a blender, food processor or a sieve.
Reduce ...
The couscous is then sieved in three stages through sieves with progressively smaller holes called the ghirbal qamih, ghirbal kusksi, and ghirbal tala' in Morocco and Tunisia, and the kharaj, rafad and tanay in Algeria.
Put the cut tomatoes in a sieve above a bowl, and salt liberally. Leave in a cool place for an hour or more. The salt will draw liquid out of the tomatoes, which will collect in the bowl.
Sushi Rice Filling: In a fine-mesh sieve wash 1/2 cup short grain rice under cold running water, rubbing grains together with your fingers.
Strain the wine through a sieve and return it back to the pan. Heat until simmering. Break an egg into a teacup, and then slide it gently into the hot wine. You can poach up to 4 eggs at 1 time.
Now pour sauce through a sieve, removing any solids that do not pass through the holes in the sieve. Return remaining liquid sauce to skillet. Mixing constantly, cook sauce over medium heat until thickened.
Pour the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquids; discard the solids. Spoon off as much of the fat from the liquids as possible.
Place the miso into a small hand held sieve, dip it into the dashi in order to moisten, and then with a spoon, stir and push the miso through the sieve. Continue dipping and stirring until all the miso is dissolved into the dashi.
sifter = flour sifter Substitutes: fine sieve
spatula
springform pan Notes: These pans are great for baking delicate desserts that are prone to falling apart when removed from the pan.
SIFT : To shake through a fine sieve.
STRAIN: To separate liquids from solids by passing through a sieve or cheesecloth.
BREAD : To coat the surface of a food with flour, egg wash, and breadcrumbs before cooking or frying.
It uses black mustard, which is finely ground and sieved, together with small amounts of white mustard and wheat flour, which improves the texture.
Food Mill - A kitchen utensil best described as a mechanical sieve. It has a hand-turned paddle that forces food through a strainer plate at the bottom, thereby removing skin, seeds and fiber.
Purée: To mash or sieve food into a thick liquid.
Parboil: To partially cook food in boiling water for just a few minutes.
Quiche: A pastry shell that is filled with eggs, cheese, cream, meats, and vegetables.
Puree
To mash, process or sieve cooked fruit or vegetables to form a thick smooth liquid. Purees may be used to substitute for 1/4 to 1/3 of the oil or fat in some baked products.
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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.
To separate liquids from solids, usually using a sieve.
Sift
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings.
Purée
To put food through a sieve, blender or food processor in order to produce a thick pulp.
Reduce
To boil down the volume of a liquid in order to concentrate the flavor.
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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Sieve
A fine, mesh strainer.
Smoke point
Temperature at which heated oil smokes. Varies with the content of free fatty acids and other volatile compounds the in oil. A high smoke point is desirable, especially when using oil for frying.
Soba ...
112 pts tomato (passata sieved tomatoes)
3 cups chicken (cooked, shredded takeaway barbecue, ideal)
312 ozs feta cheese (diced) ...
pass: To cause to go through a sieve or chinoise
paté: Paste (Fr), generally used to describe a passed meat dish served as an appetiser
pathogens: Food poisoning bacteria ...
Puree - To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.
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Place a small amount of powdered sugar in a small sieve or sifter; and tap to dust over desserts or plates. For a more dramatic look, place a doily, stencil or simple shape on the cake before dusting; remove the pattern carefully.
Puree Cooking Terms
To mash or sieve food into a thick liquid.
Reduce
To cook liquids down so that some of the water evaporates.
To cook using just the steam created from boiling water. I do this by putting a collander or metal sieve over a pan, then putting a plate over the top. (cheaper than buying a steamer)
Tofu
Soy bean curd (see how to make your own) ...
Puree: To mash food by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until
perfectly smooth.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
REDUCE:
To boil down to reduce the volume.
Strain- To separate solid from liquids through a strainer or fine sieve.
Toss- To mix ingredients lightly by lifting and dropping them with a spoon or a spoon and fork.
To put dry ingredients like flour through a sifter or sieve
Simmer
To cook in liquid over low heat so bubbles form slowly ...
Couscous originated in North Africa (it’s made by pressing pasta dough through a fine sieve) and can be prepared in a number of ways: in a couscoussière, in a simple pan of hot water, or simmered in broth.
Process of putting dry ingredients through a sieve or sifter to separate fine from coarse particles.
Meaning: is a paste-like and batter-like poultry product produced by forcing bones with attached edible tissue through a sieve or similar device under high pressure to separate bone from the edible tissue.
 See also: Sauce, Cooking, Water, Vegetable, Sugar
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