Published 2009
Stainless steel fine-mesh strainers are indispensable for a wide range of baking-related activities. You will need a small fine-mesh one for clarifying butter and a medium-size one for Lacquer Glaze, sifting cocoa and flour, and evenly dusting powdered sugar or cocoa onto cakes (simply tap the side with a spoon or use the spoon to press the powdered sugar or cocoa through the fine openings). A strainer is also needed for straining preserves, lemon curd, cream, and crème anglaise.
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