When I make horchata or aqua frescas, I often have a large volume (quarts) of liquid that could benefit from straining. Usually only the small fine mesh strain
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go
When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stoc
Usually, I strain small batches of yogurt through a cheesecloth, but cleaning the cloth afterward is cumbersome. I'm thinking to buy an industrial stainless str
The thing I hate most about making homemade milk is having to squeeze that little bag for eons just to strain all the milk out. I got the idea to do it in a Fre
Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking
I want to make French fries, but I don't have a proper deep fryer, but just a dutch oven and a strainer from IKEA, Idealisk. Is it OK to leave the potatoes in t
I've made my sloe gin and like the taste, now I want to strain off the berries and residue to leave a clear product that wont keep getting a stronger flavour. T