Sieve

Any type of strainer is technically a sieve, but, for the most part, the term sieve is used for a circular freestanding wooden, metal, or plastic frame about 4 inches (10 cm) high, with a mesh screen stretched across the interior. This is also called a drum sieve and by the French term Tamis. The mesh is usually metal, but some very fine mesh sieves use a nylon mesh. Metal or wire mesh chosen for use can be very fine to very coarse, depending on the application. Sieves are used for sifting dry ingredients, such as flour or powdered sugar, for removing small pieces of skin from chopped nuts, and for removing lumps from soft food products, which can be forced through the mesh to make the product smooth. Sieves for the professional kitchen are generally 12 to 14 inches (30 to 35 cm) in diameter and can be purchased with fine, medium, or coarse mesh. The word sieve is also used as a verb meaning “to use a sieve” or “to strain.”