THE ART OF STRAINING

Nelson Evening Mail, Volume LVI, 14 July 1925, Page 5

THE ART OF STRAINING

Straining is an operation that enters into many cooking instructions. It- is employed either to free liquid of soliu matter or to free a dish from certain ingredients which have been used for flavouring purposes only, and therefore have no further part in the recipe. The correct sieves and strainers are part of the equipment of the ideal kitchen, but even without these items it is possible to improvise a very good substitute. A piece of clean muslin or cotton fabric held over a basin strains very well if the material is securely fastened, but it must have a dip in the middle or the liquid will run off instead ; of running through. Maybe a proper sieve' is in use for straining a large quantity’ of soup. Use the sieve upside down and place on a howl. The capacity is much larger and the operation more quickly done than if the sieve is used; rightway up. No matter what the hurry, never try to expedite matters bv nibbing through the sieve, unless definite instructions on that point are given, or the solids that should be retained will find their way through.., Soup is too frequently served up with a film of grease on the top, and generally tasting of grease. This often happens after most careful straining, but the fault lies in straining while the soup is hot instead of when it is quite cold. Straining is impossible in those conditions, for the hot fat will pass the finest mesh.

Sauces are mostly rubbed through the sieve, as. a good deal of the flavour is contained in the solid ingredients. Fruit jellies are strained by. means of a flannel jelly bag. It may he. made by shaping like a cone (taking particular care that the seams are strongly sewn) and with strong loops of tape at the top so that tile hag may he suspended above the howl into which the juice is being strained. Before using, dip the flannel bag into hot water. After use it must he soaked in boiling water, squeezed in'cooler water till clean, and dried in the air. Needless to soap must never he used on any fa uric intended for straining purposes! Stands are sold for fixing up strainers. hut a handy makeshift may he contrived from an unturned flat-seated kitchen chair. The straining cloth is fixed by tying a corner to each of the four legs, allowing it to sag in the middle, beneath which the bowl is placed.