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A tea strainer with a bamboo handle A tea strainer on a teacup. A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves.. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water.
A colander (or cullender) is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through while retaining the solids inside. It is sometimes called a pasta strainer. A sieve, with much finer mesh, is also used for straining.
A French-made chinois from a commercial kitchen . A chinois (UK: / ˈ ʃ ɪ n w ɑː, ˈ ʃ iː n w ɑː / SHIN-wah, SHEE-nwah, US: / ʃ iː ˈ n w ɑː / shee-NWAH, French: ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh.
Metal tamises Man using a large commercial tamis, pushing the ingredients through the mesh with a scraper. A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking [1]) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.
Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
In Turkish markets, labne is also a popular dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like mascarpone. [18] Yogurt being strained through a cheesecloth. In Armenia, strained yogurt is called kamats matzoon. Traditionally, it was produced for long-term preservation by ...
Check out the (not so secret) color codes: Monday – blue. Tuesday – green. Thursday – red. Friday– white. Saturday – yellow. There’s an easy way to remember this at the grocery store ...
Cheesecloth on sauerkraut (fermented cabbage) Cheesecloth under a microscope. Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. [1] The fabric has holes large enough to quickly allow liquids (like whey) to percolate through the fabric, but small enough to retain solids like cheese curds. [2]