What is a sieve used for cooking

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The sieve is a very very fine sieve, which allows you to carefully filter a preparation (a blackcurrant coulis for example), but also to pass something solid to make it smoother (a mashed potato for example).

Which sieve to use?

The most common sieve is the juice sieve, which has small holes that only let through the juice and a little fine pulp. The size of these holes depends on each extractor: the finer the holes, the smoother and more pulp-free the juice will be.

What is the difference between a sieve and a strainer?

The kitchen sieve is a conical strainer with small holes that allows you to filter sauces and tea. The stainless steel sieve is different from the kitchen sieve, which is made of a fine mesh, ideal for making the flour fluid and fine and making all your pancakes, bechamel sauces and pastries a success.

How to use a kitchen sieve?

Pass through a very fine sieve, called a “sieve”, usually with a spatula, a rather thick preparation in order to eliminate all the small remaining pieces. The goal is to get something very smooth. Example: “Pass the mashed potatoes through a sieve.”

Which sieve for the mash?

To sift flour, choose a #20 mesh (850 µm). For most vegetable purees and flowable gels, mesh #80 (180 µm) to #120 (125 µm) is ideal. For mashed potatoes, such a fine mesh would require too much work, we will rather choose a mesh #50 (300 µm).

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Which mesh to sift the earth?

Soil sieve – 6 mm mesh

This sieve for soil is essential for filtering soil, compost, sand… Thanks to its 6 mm mesh, it will easily get rid of pebbles but also of all small residues preventing cultivation.

Which sieve to sift the earth?

Which mesh to choose to sift the soil? In general, to sieve recycled soil, an 80 Mesh mesh is used. Simon Leach in the videos he offers, uses a 60 Mesh sieve.

Why is a sieve called a Chinese?

In addition to this universal colander, it is useful to have an instrument with a finer mesh, commonly called Chinese – even if the term originally only designates the conical utensil whose shape recalls the Asian hat.

Why do we call a colander a Chinese?

Why is the conical strainer with a fine sieve, allowing to filter out lumps, called a “Chinese”? Appearing in the 20th century, this concrete meaning alludes to the shape of the Chinese hat.

What is the difference between a colander and a strainer?

As we told you at the beginning of the article, the colander’s primary function is to drain and wash your fruits, vegetables, pasta… The strainer is particularly useful for making sauces. Besides Chinese and colander, you may have already heard of the sieve.

How to sift without a sieve or strainer?

To make a sieve, line your colander with a layer of white Okay paper towel. The fibers of the paper towel will retain all the impurities and the liquid obtained will be as clear as if you had passed it through a sieve or strainer. In a few seconds your homemade filter is ready!

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