Please Teach Me How To Strain Stuff

[alwang]

I'm finding that a fairly glaring gap in my home-schooled culinary knowledge is the utterly prosaic knowledge of how to best strain liquids (so prosaic, the generally comprehensive Jacques Pepin's The Complete Techniques fails to dignify it with a mention). After years of not really caring, I've now seen the light on how proper straining can really brighten flavors: I'm just not sure how to go about it efficiently and effectively. I'm hoping this thread can be a general-purpose clearinghouse for questions and answers on the topic, such as:

- when do I use what strainer? When do I use a china cap? When do I use a chinois? When do I use a china cap, followed by a chinois? What about a tamis? What about an ordinary double-mesh strainer?

- What do I look for when shopping for strainers? How much do I really have to pay for a serviceable complement of strainers that will let me do most tasks? What are some decent brands?

- When do i let the liquid slowly work its way through, when do i tap the strainer, and when do I scrape the liquid through with a spatula or spoon? What's the proper technique in any case?

- How do the techniques vary depending on what I'm straining, be it a thick puree, a sauce, a thick soup, or a clear stock?

There have been a few scattered answers to some of these questions on the forum, but I find myself still pretty confused. I guess what I'd really love is a general overview, eGCI-style. Any advice or additional questions would be most welcome, though.

-al

[project]

There could be a lot to <i>straining</i>.

<br><br>

I recall college chemistry lab where we would strain by

putting a cone of filter paper in a funnel, stick the bottom

tube of the funnel through a rubber stopper, put the stopper

into a flask, and use a flow of water through a venturi to

create a mild vacuum in the flask under the stopper.

Such things would work in home kitchens, that is, once they

get past, say, 1800!

<br><br>

One of the main points in straining is to do it in stages,

coarse, medium, fine, etc.

<br><br>

So, given some <i>stuff</i> to be strained, can do some

initial straining just by using a slotted spoon to lift out

the larger solid pieces -- meat, bones, vegetables, fruits,

whatever.

Since these will still be wet and may want the liquid, can

place the solid pieces in a colander set in a bowl.

<br><br>

Next, can pour the liquid and smaller pieces through a

colander set in a bowl.

<br><br>

Next, get a wire mesh strainer.

Preferably, these will be all stainless steel and plastic so

that can soak them to aid in cleaning and won't have to worry

about corrosion.

I bought a collection at Wal-Mart.

I believe that they were made in China, which seems to be

eager to rush to be a leader in stainless steel.

They must be working hard to get the required nickel and

chromium.

<br><br>

Next, I have a collection of cotton and/or cotton and

polyester handkerchiefs that I use for straining filters.

So, to use one of these, I line one of the strainers, set the

strainer over a bowl, and pour.

When the cloth gets clogged, I pick it up by the four corners,

twist to put the solids in an enclosed ball, and twist some

more to get some liquid from the ball.

Then I put the twisted handkerchief in a collection on the way

to the washing machine.

With the <i>stuff</i> I have strained, the cloth washes clean

and white very easily:

I wash first in cold water with chlorine bleach, in hot water

with detergent, and then once more with just water for

thorough rinsing.

<br><br>

After three such passes through cloth, usually the liquid is

ready for a paper coffee filter.

So, I have a Melita coffee maker <i>funnel</i> with their

filters.

A pass or two through a coffee filter does more.

<br><br>

Still more is possible:

<br><br>

One approach good for stocks that will gel is to let the

liquid stand at room temperature for a few hours (if you are

willing to accept the risk of bacteria growth) to let the fine

solids settle to the bottom, chill the whole thing until it

gels, and then remove the solids as sediment just by cutting

or spooning them from the bottom of the gelled mass.

<br><br>

Another approach, common for stocks, is to use egg whites,

etc. to <i>clarify</i> the liquid.

See the eGCI lessons on stock making.

<br><br>

Or, for a simple explanation, starting with a few quarts of

stock at room temperature, get a few egg whites, whip them to

make them more liquid, whisk them thoroughly into the liquid,

heat the liquid slowly and gently to a gentle simmer, and let

the egg whites form a <i>raft</i> on the surface.

Then strain, in steps, as above, through a colander, wire

mesh strainer, cloth, and coffee filter paper.

The result can be sparkling aspic!

<br><br>

That's about all I know about straining!