Totally agree. I, too have many strainers of various sizes. Also, I believe funnels are very important too. Finding funnels with varying sizes of holes is a whole other problem though. Enjoy your write ups!
Read your strainer piece with great hope you'd give us some little-known tidbit about how to clean the accursed things. Love my chinois, but have yet to figure out how to get the fine particulate residue of a thousand stocks and jellies off the mesh. Toothbrushes, nail brushes, two-sided pressure washing, Barkeepers Friend, clorox soak? Pah! That annoying film just hangs on (and on,) and laughs at me. Any reader suggestions would be greatly appreciated.
I've been having the thought "Ugh, I wish I had a better sieve" about once a week for the last YEAR and this piece has convinced me. I am buying some TODAY.
Old classic recipes, especially French ones, seem to call for *everything* to be rubbed through a sieve, from a puree of peas to a pound of fresh mushrooms (how do you even). This always struck me as a miserable amount of work, and I always thought it was simply because they didn't have blenders, but now I wonder: did all that rubbing-through-sieves give their dishes a fabulous texture unimaginable to modern, impatient me? Probably.
Totally agree. I, too have many strainers of various sizes. Also, I believe funnels are very important too. Finding funnels with varying sizes of holes is a whole other problem though. Enjoy your write ups!
Read your strainer piece with great hope you'd give us some little-known tidbit about how to clean the accursed things. Love my chinois, but have yet to figure out how to get the fine particulate residue of a thousand stocks and jellies off the mesh. Toothbrushes, nail brushes, two-sided pressure washing, Barkeepers Friend, clorox soak? Pah! That annoying film just hangs on (and on,) and laughs at me. Any reader suggestions would be greatly appreciated.
I've been having the thought "Ugh, I wish I had a better sieve" about once a week for the last YEAR and this piece has convinced me. I am buying some TODAY.
Old classic recipes, especially French ones, seem to call for *everything* to be rubbed through a sieve, from a puree of peas to a pound of fresh mushrooms (how do you even). This always struck me as a miserable amount of work, and I always thought it was simply because they didn't have blenders, but now I wonder: did all that rubbing-through-sieves give their dishes a fabulous texture unimaginable to modern, impatient me? Probably.
Good thoughts, and it has started a warm discussion this morning. My wife wants to know why you're straining out the good stuff when you make salsa.
We looked at your salsa recipes and couldn't find a strained recipe. Which ones did you strain?