|
Sieves and
strainers are mainly used to sift, aerate and help to remove any large
impurities from dry ingredients. They are also used to drain or puree
cooked or raw foods.
Food
Mill
This is a
type of strainer used to puree soft foods. A flat, curving blade is
rotated over a disk by a hand-operated crank. Most professional models
have inter-changeable disks with holes of varying fineness. Some even have
a mesh disk that is fixed in place.
Drum
Sieve (Tamis)
This sieve
consists of a tinned-steel, nylon or stainless-steel screen stretched in
an aluminum or wood frame. A drum sieve is used for sifting or pureeing.
Normally a rigid plastic scraper is used to push the food through the
screen.
Chinois
This conical
sieve is used for straining and/or pureeing food. The openings in the cone
can be of varying sizes, from very large to a fine mesh. A fine chinois is
a valuable piece of equipment and should be treated with great respect. It
should be cleaned immediately after each use and stored properly; never
drop it into a pot sink where it could be crushed or torn.
Colander
This is a
stainless-steel sieve, with or without a base. It is used for straining
foods. Colanders are available in a variety of different sizes.
Ricer
This is a
device in which cooked food, often potatoes, is placed in a hopper, which
is pierced with holes. A place on the end of a lever pushes the food
through the hopper walls. Garlic presses and french-fry cutters operate on
the same principle.
Cheesecloth
This light,
fine mesh gauze is frequently used in place of a fine chinois and is
essential for straining some sauces. It is also used for making sachets.
Before use, cheesecloth should be rinsed thoroughly in hot water and then
cold water to remove any lose fibers. Cheesecloth also clings better to
the sides of bowls, chinois, and so forth when it is wet.
|
