[Sca-cooks] P: sieves

[Patrick Levesque]

>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.



There is a sieve mentionned in the cookbook I'm working on; doesn<t say
much about size or material, however.

Petru