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Colanders and skimmers
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| These everyday utensils are used to separate solids from liquids - whether meat or vegetables boiled for stock, boiled pasta (on its own or filled) and all fried food. |
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This extremely versatile utensil can now be found in every kitchen. It is a hollow hemisphere that comes with feet and a stand and has been relatively unchanged by the passage of time. The old enamelled metal type has been joined and replaced by stainless steel and heat-resistant plastic versions. In order to perform its function properly, the colander used for draining pasta must have equally distributed holes almost up to the rim, which are no larger than a pea. The best solution is a steel colander plus saucepan that allows the pasta to be drained and stock to be prepared without having to pour the boiling liquid.
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A skimmer is used to remove foam, scum or grease from the surface of a liquid. It is a type of flat ladle pierced with holes and can also be used to take ravioli or gnocchi from boiling water. Metal wire strainer ladles are close cousins of skimmers. Their more concave shape allows small fried objects or, if larger, ravioli to be taken from boiling oil.
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Finally, we come to sieves and strainers, which are not only used to filter small quantities but also to sieve powder foods (flower, sugar, cocoa etc.); nylon is the preferred material if acidic liquids such as lemon juice are to be filtered. A chinois (also called Chinese cornet) because of its characteristic cone shape will remedy anything from a disastrously lumpy béchamel sauce to a sauce with the consistency of velvet.
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These utensils are easily cleaned, since they have few components, or in the case of the colander just one. The stainless steel models must always be dried to avoid oxidisation and unsightly lime deposits. If there are any stubborn stains, utensils can be left to soak.
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