[Sca-cooks] P: sieves

[johnna holloway]

I use different ones depending on what it is
that I am amking and what is handy. I own
everything from a chinois to colanders and strainers.

Johnnae

jenne at fiedlerfamily.net wrote:
> 
> 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