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Straining Stocks & Soups

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
A conical sieve and a small ladle should be used to strain liquid, so that it flows in a stream from the point of the cone. A bowl strainer can be used, but the liquid tends to splash.
Hold the sieve over a large bowl or saucepan. Ladle in the liquid and solid ingredients. Tap the handle of the ladle on the edge of the strainer to speed the flow of the liquid. Press the solid ingredients with the back of the ladle to extract all the liquid, but do not attempt to purée them through the strainer.

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