Prep & Assembly
Strain
Pour through mesh to separate solids from liquid for a smooth result
Straining pours a mixture through a sieve to separate solids from liquid, giving silky stocks, lump-free sauces, and clear custards. It's the difference between rustic and refined. Push gently with a ladle for body, or let it drip undisturbed for the clearest result.
Straining pours a mixture through a sieve to hold back solids and let liquid through, turning rustic into refined. It's how you get silky stocks, lump-free gravies, and seed-free coulis. How hard you press decides between clear and full-bodied.
- Difficulty
- Easy
Types & varieties
Push solids with a ladle to extract body and yield.
Let it fall undisturbed for the clearest liquid.
How to do it
- 1
Set the sieve over a clean bowl or pot.
- 2
Pour the mixture through in a steady stream.
- 3
Press gently for body, or leave it to drip for clarity.
- 4
Discard or repurpose the solids left behind.
Common uses
Tips & pitfalls
- A chinois (fine cone sieve) gives the smoothest sauces.
- Strain custards right after cooking to catch any curdled bits.
- Line the sieve with cloth when the mesh isn't fine enough.
Good to know
- Tool
- Mesh sieve or chinois, optional ladle
- Best for
- Stocks, sauces, custards, infusions
- Cue
- Liquid runs clear; solids stay behind
Also called
sieve · pass
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface
Zest
Shave the fragrant colored peel of citrus, sparing the bitter pith