[Sca-cooks] P: sieves

[Phlip]

Ene bichizh ogsen baina shuu...

> 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

Look at Cindy's page of medieval implements. a couple of the items there are
quite obviously seives, made of horsehair, as I recall. I figure that our
modern metal sieves make an adequate substitute- after all, you can get them
in assorted screen sizes. I imaging Medieval cooks had their assortment,
too.

Phlip

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....