Strain:
to separate liquid from solid food by pouring through a strainer or fine sieve.
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Jelly Strainer
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yogurt strainer Notes: This fine-meshed strainer is used to drain off the whey from yogurt in order to make yogurt cheese. Substitutes: Line a colander with several folds of cheesecloth or fine cloth.
A bar strainer is a gadget which is used to keep pulp, crushed ice, fruit pits, and other debris out of mixed drinks. It is specifically designed for making cocktails and similar beverages, and does not have many uses beyond the bar.
Straining
Need to strain that sauce so that it's perfectly smooth and the flavorful chunks are discarded?
Straining the Stock
When the stock has simmered away gently for 3 hours, remove it from the heat. Using a fine sieve, strain the liquid into a bowl then leave to settle. Discard the rest of the ingredients.
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.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
Strain
To separate solid from liquid (as in clarifying butter)
Top T Thicken
Make a liquid dense by adding an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; also to bind.
Strain - To pour liquid through strainer or colander to remove solid particles.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
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.
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.
strain: To separate to liquid from the solids
studded onion: Peeled onion studded with cloves and bay leaf
succotash: An American dish made from green corn and lima beans ...
Strain - To separate liquids from solids by passing them through a metal or cloth sieve (such as cheesecloth).
Strasbourgeoise - Served with goose livers and truffles.
Strain - To separate liquids or dry ingredients from undesired particles by passing through fine mesh (i.e. a sieve, chinois, etc.) ...
Strainer:
A kitchen utensil with a perforated or mesh bottom used to strain liquids or semi-liquids, or to sift dry ingredients such as flour or confectioners' sugar.
3. Use the strained liquid to make risotto, as a substitute for stock in soup, or to make a sauce for pasta.
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Strain the cooked apples through a sieve and pour the strained liquid into a measuring jug. For every 500ml/18fl oz of liquid you will need two leaves of gelatine.
Strain the whey through a cheesecloth made with very, very fine material. If you do not have a fine cheesecloth (also called muslin), use a pillow case or another piece of clean cotton material.
Strain the raisins, reserving the cider, and add the raisins to the saucepan. Stir in the bread cubes, season with the salt and pepper, and add reserved cider. Bring to a boil, lower the heat and simmer, covered for 15 minutes.
Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil ...
Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat.
Strain broth; set aside. Chop and reserve giblets, if desired.
Total roasting time for the turkey should be 4 to 5 hours. Turkey is done when internal temperature reaches 180 degrees Fahrenheit and legs move easily in socket.
strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
Vichyssoise
a rich, creamy potato and leek soup garnished with chives and served cold.
Strain - is a variant of a species of bacteria.
Streptococcus faecalis - is now known as Enterococcus faecalis. See Enterococcus.
A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
bouquet
Refers to the fragrance of wine.
A strain of yeast that is finely granulated and works exceptionally well in bread machines.
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To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into a strainer to remove as much liquid and flavor as possible.
Sift ...
stock - A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
T
T. - In a recipe T. is the abbreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ ...
A conical strainer with a handle, used for soups and sauces.
Chipolata
A small pork sausage of Italian origin, often served as an hors d'oeuvre.
Drain To strain away unwanted liquid using a collider.
Drizzle To dribble drops of icing, chocolate or other liquidy ingredient over food in a random pattern.
Sieve - to strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
There are many strains of yeasts (even in the air we breathe). In order to get the results needed for making beer, a specially cultured beer yeast is required. The yeast will also impart taste and mouthfeel qualities to the beer.
Escurrir To strain.
Espaghetti Spaghetti
Espelón A small, black bean from the Yucatan.
A smooth pureed and strained liquid pulp usually slightly thick.
Ramekin
A small oven proof dish used for individual servings.
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A conical strainer with a handle, used for soups and sauces. Chinook Salmon
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Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "king salmon." Chip wagon ...
consomme (Fr.) Clear broth; meat, chicken, game, or fish stock flavored with vegetables, strained, reduced, and usually clarified.
copeaux en chocolat (Fr.) Chocolate shavings.
Rinse: Just prior to cooking, rinse whole grains thoroughly in cold water until the water runs clear then strain them to remove any dirt or debris.
Also refers to a "China Cap", a very fine mesh, conical strainer.
Chipotle - A dried and smoked jalapeño which can be found dried or reconstituted and sold in tomato sauce.
^ Sprains and strains: Self-care - MayoClinic.com. Retrieved on 2007-08-15.
8. ^ Ivins D (2006). "Acute ankle sprain: an update". American family physician 74 (10): 1714-20. PMID 17137000.
9.
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 ...
Most often used to strain sauces.
Choucroute A sauerkraut popular in the Alsace region of France.
Cimier A saddle of venison, usually of stag.
Ciseler To score both sides of a small fish to allow heat to penetrate quicker.
billi-bi: soup made with mussels steamed in white wine, strained, enriched with cream and egg yolks; originally served without the mussels, but more commonly garnished with the unshelled mussels today
biscotin d'Aix: cookie
blanc: white; (e.g.
In some strains the coloured portion extends in front of the fore legs, leaving only a ring of white round the neck. The more accurately the coloured portion is defined, the higher is the animal esteemed.
Stock, the basis of a great many soups, is made by placing lean meat, bones, fowl, fish, or vegetables in cold water, simmering in a covered pot, skimming, straining, and removing the fat. Bones supply marrow and gelatin.
Strain the chicken stock obtained by boiling the chicken and water.
Shred the chicken meat into strands and discard the bones.
Peel and chop the onion spring onions and the celery. Beat the eggs.
Break the egg and use your fingers to strain out the yolk, while the whites run into the bowl below. This is very quick but messy.
through a fine-meshed strainer or sifter to blend ingredients thoroughly and remove larger pieces thereby lightening the texture of the mixture.
Simmer
To cook in liquid just below the boiling point..
Soy Sauce ...
coconut milk - It is not the liquid inside a coconut, but the liquid produced when freshly grated coconut is soaked in hot or scaled water or milk for a designated length of time and then strained.
A bag made from finely woven material that is suspended over a bowl and used to strain fruit that has been cooked in water before it is boiled with sugar and made into jelly.
A Chinoise is a conical strainer used for making perfectly smooth soups and sauces.
A lame is a small tool with a razor-sharp blade at one end, used for slashing cuts into risen bread dough just before it goes into the oven.
After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled.
Allow the mixture to stand for a few minutes and then strain through a fine strainer (the objective here is to remove all air bubbles and lumps from the egg mixture).
There are two different cultivated strains of southernwood, both of which have a strong fragrance, which many people find disagreeable even in mediocre amounts.
The extracted pulp is boiled or soaked in hot water, strained to discard any seeds and fibers, to obtain a juice, commonly called Tamarind Water. It is sour in taste, but with subtle hints of sweetness like dates or dried apricots.
Tomato paste
Tomatoes that have been cooked several hours and strained, then reduced to a thick concentrate. Used for thickening and flavoring.
Tomato puree
Tomatoes that have been briefly cooked and strained. Used as a thickener.
Cottage cheese is traditionally made from milk strained through muslin, which leaves a soft, moist cheese with masses of pea-sized curds. It's great in dips, spreads, sandwiches, cheesecakes and pasta dishes such as cannelloni and lasagne.
Caviar is processed by straining and sorting the eggs by size and color. A mild salt (Malossol) is added to the eggs to prevent freezing. The eggs are then packed in 4 pound tins containers and exported.
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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 See also: Cooking, Water, Flavor, Sauce, Vegetable
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