SC - Pass it through a sieve

[Phil & Susan Troy]

Knott, Deanna wrote:
> 
> What exactly does that mean?  Unfortunately, I left the book at home, but, I
> remember one recipe that seemed like it would be nothing more than flavored
> vinegar once you passed it through a sieve.  Is a sieve a strainer with very
> fine holes?  Or, does my definition need fixing?

Not the definition of sieve. Maybe the definition of "pass" needs some attention.

With a sieve, you can do either one of two things, basically...you can either
pour or sift a liquid or a dry mass of something like a powder through your
sieve, allowing the particles small enough to pass, to pass. Those particles
too big to get through will be held back by the sieve.

Another possibility is that either gravity or some other force, such as a
pestle or the back of a spoon, can push the items through the strainer,
effectively forcing the solids into small enough particles to pass through.
Many sauce recipes call for things like soaked bread or ground almonds to be
pushed through a strainer, but while they're too big to go through, they
become rather soft after being soaked in liquids, and frequently either will
just go through anyway as a puree, or can be pushed through in the case of
more solid items.

In some cases you are told to strain a sauce, which will leave you with some
dreggy stuff, which you can then moisten and bray again until it goes through
the strainer.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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