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Francisco Migoya

Strainers

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

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An 18/10 stainless steel reinforced fine-mesh strainer or bouillon strainer with a fine mesh will produce the best results. The strained liquid will have no undesired large solids left in it, making it an evenly smooth (or clear, depending on what is being strained) product. A conical strainer (see photo) will be more efficient than round fine-mesh strainers, since gravity forces the liquid to the base of the cone, which makes it easier for it to pass through the fine mesh.

Medium-mesh or perforated strainers will not give the same results, since they will let larger solids through. These strainers are better suited for sifting dry ingredients, such as flour.

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