To Strain a Sauce or other Liquid

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

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The best method for straining a thick liquid, a fruit puree, or anything with a large amount of fiber or seeds is to force the contents through a strainer or chinois with the aid of a ladle. Not only does using a ladle make the job go considerably faster, but the yield of strained product is much higher.
  1. Place the item to be strained in a strainer or chinois set or held over a bowl or other container (see Note).
  2. Choose an appropriate-sized ladle; if using a chinois, you need a ladle small enough to reach close to the bottom of the cone. Press the outside of the ladle against the mesh of the strainer and move it either in a circular motion, if using a round strainer, or an up-and-down motion with a quick twist as you come down, if using a chinois (Figure 1-10), to force the contents through the strainer. From time to time, use a rubber spatula to scrape the product from the outside of the strainer into the bowl and, if needed, use a scraper or a small soupspoon to scrape the inside of the strainer if it becomes clogged.
  3. Once nothing but solids remains in the strainer, discard them and add more of the liquid to be strained. It is more efficient to strain several small batches consecutively than to work with a large portion of liquid or to puree all at once.