Sieve

Culinary definition of sieve:  To strain through a sieve to remove particulate and unify density. See Sift and Strain.

C@H FOOD FOR THOUGHT
A sieve is an action and also a kitchen tool.  Sieves (the tools) can be used to sieve or strain liquids; to sift together ingredients like flour and icing sugar; and to garnish baked goods with cocoa and confectioners sugar (shown right).  Always buy 100% stainless steel sieves so you can place them in the dishwasher without worry of rusting.

✭ ✭ ✭ Sieves for Every Occasion.   It is a good idea to have three sieves on hand in the kitchen.

• One very small single-handled sieve, no bigger than a tea strainer (we leave ours in the icing sugar jar), for use garnishing sweets with icing sugar and cocoa - twirl the wrong end of a fork or spoon gently around the basket to create an even, controlled dusting.
• One medium-size single-handled sieve about six or eight inches wide, for quickly straining canned beans and reduction sauces.
• One larger free-standing sieve about 10 inches wide, for big sifting jobs and for washing/drip-drying produce, salting/draining eggplant, and air-drying lettuce.  No matter how beautiful, collanders just don't breathe properly or adequately and uniformly let go of moisture.

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