Hand Tools for Sifting, Straining, and Puréeing

Sieves and strainers are used to sift and aerate dry ingredients, as well as to remove any large impurities from them. They are also used to drain or purée cooked or raw foods. Sieves and strainers are produced in a range of sizes to accommodate a variety of tasks. Some are small enough to dust a napoleon with confectioners’ sugar, while others are large enough to strain several quarts of ice cream base. Strainers should be made of a heat-resistant material so that hot liquids can be strained immediately upon removal from the stovetop.