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Strainer

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Straining stock -- to press or not to press, or, china cap vs. chinois?

fallenguru
by fallenguru 4 months ago

When straining stock, should one press down on the solids to extract every last bit of liquid or should one leave well alone and basically just let it drain? Is the answer the same for all kinds of...

Super Fine Strainer - Soup Scum

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by mobiledynamics 1 year ago

So many uncommon things that I think exist in my kitchen that maybe many use ? I have this super fine strainer - almost flat. Great for removing scum off soups. it's so fine, that it will even remo...

Fine mesh strainers - handled vs legged

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by michaeljc70 2 years ago

I currently have a hodgepodge 3 or 4 handled fine mesh strainers. I want to replace them. The problem with the handled strainers is you need to hold them to use them or put them over a bowl. I a...

2 Copper Colander questions

harrism
by harrism 2 years ago

I've got two questions about a copper colander I just picked up. First of all, does copper actually bring any benefit to a colander's work? There were three pieces on the thrift shelf. The other t...

Looking for Large Mesh Strainer

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by zackly 2 years ago

I'm looking for a large mesh strainer that I can primarily use for draining marinades away from food before I cook/grill. I've used wire cooling racks over 1/2 sheet pans but I want something with ...

Pasta Insert to Fit Stock Pot?

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by MichaelSGrant 3 years ago

I have the Anolon Nouvelle Copper Stainless Steel 8.25 quart stock pot. I was considering getting a pasta insert to assist with some delicate pastas but also for blanching vegetables. Has anyon...

Does anyone find OXO products hard to store?

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by echao 3 years ago

The handles of the OXO products I have seem bulkier than other tools I have in the kitchen. Does anyone else find a problem with storing any of their OXO products? If not, any suggestions on h...

ISO Heavy Duty Mesh Sieve

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by zackly 3 years ago

http://vollrath.com/Professional-Sieve-1515.htm I'm looking for something like this heavy duty sieve to use to pass (force) cooked food through, like potatoes to make smooth purees. I have flims...

Costly culinary tools that you own that don't get much use, or that have caused you buyers remorse.

letsindulge
by letsindulge 6 years ago

My top 3 are: http://cookware.lecreuset.com/cookware/product_Moroccan-Tagine_10151_-1_20002_10103_ http://www.cameronsproducts.com/stovetop-smoker http://www.knifemerchant.com/product.asp?...

Straining cooked dried chiles chilies chilis(??)

Freq Band
by Freq Band 9 years ago

Several recipes call for cooking (or wet reconstituting) dried chilies, then straining out the skin and seeds. A food processor prepares them....but what do I strain the mash with ?? I've tried p...

Cuisine Queen wire mesh strainers

AmyH
by AmyH 3 years ago

Does anyone know if Cuisine Queen wire mesh strainers are still made? The business part of the strainer is fine wire mesh and the rim and handle are white plastic. I have a little one, about 3-4" d...

Tamis and chinois, what size openings for general use?

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by Seitan 3 years ago

I have one tamis and three ordinary kitchen strainers that I've been using for a long time that are starting to break down. So I'm looking to upgrade. After a bit of research, it looks like I almos...

Chinois strainer

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by Cachetes 10 years ago

I'd like to get my husband a chinois strainer for his birthday, but there seems to be a pretty good range of prices and style variations (albeit small) out there. Can anyone suggest a brand/type t...

Small batch canning- food mill or large food strainer?

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by FluffyKiwiFruit08 4 years ago

For small batch canning (4-6 jars at a time) would I be better served by a food mill or one of those large tabletop food strainers like this (http://www.amazon.com/dp/B0000BYDR1/ref=wl_it_dp_o_pC_n...

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