Jelly Strainer
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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.
Strainer: A large plastic or stainless steel strainer is needed to strain the whey from the cheese. The strainer is lined with cheesecloth to catch the curds.
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.
10: Strainer
Even if the extent of your home cooking is making out-of-the-box macaroni and cheese, a strainer is essential. Strainers are simply bowls with holes in them that allow liquids to drain out, leaving solid foods inside.
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 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.
Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer.
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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 ...
A typical procedure for dilution is to pour the absinthe over a sugar cube in a strainer and then drip water into the sugar strained solution, which turns the color from green to cloudy white.
Abura age (Jap.): thin deep-fried tofu.
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.
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.
SIFT ...
You can also swirl the rice in a wire collinadar/strainer to help speed the process. This will make the rice less starchy. Some people like to soak the rice for an hour before cooking, but I don't bother.
Parboil the green beans: To parboil the green beans, you'll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two.
Tammy An extremely fine woollen strainer.
Tenderize The breaking down of meat fibbers prier to cooking, so making it less chewy and more digestible.
Place a strong muslin strainer over a large deep vessel or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of hands, extracting the liquid into vessel.
Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
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.
Sieves, fine or coarse wire-mesh strainer baskets, are used for sieving sauces, straining stocks, draining boiled vegetables or beans, rinsing rice, and removing solids from stock.
you'll want a deep pot and a colander (a large plastic strainer being the best). Fill the pot half way with water and bring to a rolling boil. Be sure to place the noodles in the pot only when the water is extremely hot.
colander - for draining pastas, vegetables and anything else that has been cooked in hot liquid
strainer - a wire mesh strainer will come in handy for washing rice.
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.
Chinois A conical strainer.
Chipolata A small pork or beef sausage with special flavorings.
Chutney A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
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.
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.
Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot.
A very fine conical wire mesh strainer. Using a chinoise removes the small impurities from the liquid that is strained. It is a must in any professional kitchen.
Chop ...
chinois: A conical strainer
chlorophyll: The chemical that gives plants their green colour
civet: A brown stew of game; usually hare ...
To sift by passing dry ingredients through a fine-mesh strainer so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.
aftertaste
aftertaste [af-ter-teyst] ...
chinois: A French fine-mesh strainer that has a conical shape; often used to strain stock.
chive: An herb that has a delicate mild onion flavor.
Chinoise or China Cap - A very fine-meshed conical strainer used for straining refined sauces and coulis.
Chop - To cut into irregular pieces. Foods can be chopped from very fine (minced) to coarse.
Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.
Strudel - a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.
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Strain - To pour liquid through strainer or colander to remove solid particles.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
Sift - To put one or more dry ingredients through a fine strainer or a sieve once or several times.
Simmer - To cook in water or a liquid below the boiling point, very gently.
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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.
Food mill: A type of strainer with a crank-operated, curved blade. It is used to puree soft foods.
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 ...
sieve - to press a food through a strainer to break it up
sift - to remove lumps from certain foods while aerating it ...
Gradually add the boiled milk through a strainer and discard the bay leaf and onion. Bring the contents towards boiling point and continue to stir as the sauce thickens. Season with salt and pepper if necessary.
What is a Chinois? In the culinary arts, a chinois is a cone-shaped metal strainer with a very fine mesh. A chinois is used for ... Read the definition of chinois.
Chives ...
Aerate - The term means the same as "to sift". Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It also incorporates air into ingredients making them lighter.
Drain is defined as to pour off the liquid. It's easiest pouring the contents into a strainer but there are other cooking utensils that work well for this.
Moist heat ...
Puree the blackberries in a blender or a food processor or put them through a food mill. Press them through a strainer to remove the seeds.
Meanwhile, bring the sugar and water to boil in a small saucepan for five minutes. Cool.
"Absolutely great treats, these, & so easy to make, too! I did put the cranberry sauce in a strainer so there was less liquid in the sauce, but other than..." more
Super Bowls from Bellalimento
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If you don't have a sifter (a kitchen tool made specifically for this purpose) simply drop your dry ingredients into a fine sieve or strainer and gently shake over a mixing bowl until it all drops through).
Sieve To remove lumps from flour or icing sugar by pushing through a sieve or strainer.
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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The grounds are placed into the bottom of a vessel and hot water is poured onto them. The mixture sits for a few minutes (A), then a mesh strainer is pushed down onto the mass (B) and the coffee (C) is poured off to drink.
For these paper-thin pretties, you need batter that's as smooth as silk. Get rid of any lingering lumps by passing your batter through a mesh strainer.
Select Your Skillet ...
mostly in Middle Eastern markets and, to a much lesser extent, natural food stores. To clean the farīk before using spread the grains on a baking sheet and pick out any stones or chaff . Place in a strainer and give it a rinse under running ...
Sift: To lighten or remove lumps from dry ingredients, such as flour or powdered sugar, by passing them through a fine strainer or sifter.
Sil batta: A pair of grinding stones: Sil, large stone, batta, or a small pounder.
This liqueur has a green color that becomes a cloudy white when diluted as it is prepared for consumption. A typical procedure for dilution is to pour the absinthe over a sugar cube in a strainer and then drip water into the sugar strained solution, ...
The powder is then kneaded with water over a strainer, through which the starch passes, leaving the woody fibre behind.
However, if your recipes states " 1 cup of all purpose flour, sifted" this means you measure the flour first, then sift it. Sifting can be accomplished using a finely woven meshed strainer, sieve, sifter or even a wire whisk can be used.
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.
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 ...
a food wrap for appetizers and small sandwiches or to make turnovers, croissants and napoleons.
Pulled Sugar: A technique in which boiled sugar is manipulated and pulled to produce flowers and bows.
Puree: To press or rub through a strainer ...
 See also: Strain, Cooking, Water, Kitchen, Sauce
  
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