[Sca-cooks] P: sieves

[jenne at fiedlerfamily.net]

Ok, when a period recipe says to strain something, what sort of a strainer
do you use-- cloth, wire sieve, metal sieve with holes? Do you use
different strainers for different recipes? If so, how do you choose?
Obviously some things are meant to be strained through cloth because it
says so in the recipe. But what about sauces? I've been experimenting with
using metal and wire sieves and wondering which are closest to the period
intent.

-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
"If one by one we counted people out
For the least sin, it wouldn't take us long
To get so that we had no one left to live with.
For to be social is to be forgiving. " -- Robert Frost, "The Star-Splitter"