I sliced some fennel and radishes using a mandolin. They came out paperthin and beautiful, but the salad was sort of watery. I dressed it with some salt and pepper and lemon and olive oil. Should I have salted or drained the vegetables first?
Most home bartenders strain their drinks using only a Hawthorne strainer (the kind with the metal spring), which lets a lot of extra ice into their drinks. Jennifer Colliau, bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, shows how adding a tea strainer to the equation will keep ice chips out of your drink, ensuring a properly diluted, tasty cocktail.