sivev =sifter, 筛粉末物，面粉等。但也可以做菜泥果泥，
strainer；包括，colander， sieve，chinois， 主要是过滤液体。，
coalnder;粗眼，有2耳，底座， 主过滤瓜果蔬菜。Two-Handle Colanders
Chinese Colanders -；没耳没底座，mia洗米的。
chinois；锥形，但是是密网，
China Cap Strainer；；高粱米大小网眼，锥形
1; Is There a Difference Between a Sieve and a Strainer?
2；Strainer Vs Sieve – What’s The Difference?
3；Sieve vs. Strainer vs. Colander – The Main Similarities and Differences
4；Sifter (Sieve) Vs Strainer (What’s the Difference)
5；STRAINERS AND SIEVES
6；SIEVE VS STRAINER – WHAT’S THE DIFFERENCE?
7；Colander vs Strainer
1; Is There a Difference Between a Sieve and a Strainer?
The words "
sieve" and "strainer" are often used interchangeably in conversation (and sometimes even look alike) but in practice, they are intended for very different tasks. What's the difference between these two
kitchen tools and what tasks are each intended for?
A
sieve—also known as a sifter—is typically a basket made of a metal fine-mesh weave with a handle attached. Its job is to aerate and separate dry ingredients like flour,
cocoa powder, and powdered sugar, which will lead to a lighter and more tender crumb in baked goods. It is particularly useful in delicate cakes like a
sponge cake, which uses clump-prone
cake flour.
CREDIT: ANNICK VANDERSCHELDEN PHOTOGRAPHY / GETTY IMAGES
Related: Our Guide to Bundt PansA strainer separates any particles that are present in a liquid, catching them in the basket to create a smooth sauce,
juice, or purée from the mixture. The most obvious way to tell whether you are technically sifting or straining is to look at the mesh basket at the end of the task: If there are any bits of food left hanging around, like in the picture above, then you've just strained something!
While these two tools were created for different tasks, reality begs us to ask the question: Does a home cook really need both? Whether it is due to space,
budget, or you simply prefer to keep a more minimal range of kitchen tools on hand, buying both isn't a must. A strainer will be the most versatile of the two, but be sure to purchase one that is lined with a coarser mesh (not large perforated holes) so that it can function as a sieve if needed. The finer the mesh, the harder it will be to use as a strainer since larger particles will get clogged more easily.
If you are an avid baker of cakes, cookies, and
quick breads, then it would be worth it to have a dedicated fine-mesh sieve for sifting dry ingredients, and then a strainer with a coarser mesh for everything else.
2；Strainer Vs Sieve – What’s The Difference?
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When it comes to kitchen appliances, utensils, and gadgets, I definitely don’t think you need to buy a thousand different tools for a different task that get used once then take up space in your drawer forever.
I do believe that there are some foundational items that every good kitchen needs.
These include sharp knives and a sharpener, a set of mixing bowls, a couple of good cutting boards, measuring cups and spoons, a spatula, and a couple of different-sized saucepans.
Rounding out this list is a good quality strainer and sieve. Both have crucial functions in the kitchen and can save you a lot of time and mess when used properly.
They don’t take up too much space and no kitchen is fully complete without them.
So, what’s the difference between a strainer and a sieve? A strainer is a large bowl-shaped kitchen item with holes that are generally used to strain liquids from solids, such as pasta from its cooking water. Sieves are made of wire mesh within a frame and separate small particles from large particles.
You can also use a sieve to make purees or strain sauces and soups. It also works as a strainer, so long as it is big enough to hold everything that you’ve cooked.
Read on to discover more about the differences between sieves and strainers, what foods to use them with, and other handy ways to use them in the kitchen.
What Is A Strainer?
For easy cooking and straining a crucial tool in any kitchen is a strainer. While you may be tempted to refer to a sieve as a strainer or vice versa, technically there is a difference between these two kitchen gadgets.
A strainer is a bowl or pot-shaped object with relatively large holes (as compared to a sieve) that is used to separate solid things from liquids.
The most common use for a strainer is to drain the water from cooked pasta.
You might also hear a strainer referred to as a
colander. This perforated bowl is perfect for straining liquids from solids, but the large holes do not make it conducive to sieving.
Check out the section below to discover what a sieve is and how it differs from a strainer.
What Is A Sieve?
While a strainer is used to separate liquids from solids, such as straining pasta from water, a sieve is used to separate smaller particles from larger particles, like when you sift flour to break up large chunks.
Sieves can also be used to squish soft solids and turn them into purees or pulps by pressing them through the fine mesh.
Unlike a strainer, they aren’t bowls with holes in them. They consist of a wire or plastic mesh held in a frame, often with a handle so you can easily maneuver them around your kitchen.
You can have different sizes of mesh, which will separate larger or smaller particles from one another.
The smaller the mesh, the finer the sifted ingredient will be or the smoother the puree will become. I love using my sieve to make the creamiest mashed potatoes or to sift my freshly ground spice mixes.
You will want to look for a sieve that has a sturdy handle, hopefully, coated in silicon or another heat-resistant material. It should also have a little hook on the opposite side from the handle to help you later it over a bowl or a pot.
When picking out a
sieve, make sure that the handle is firmly attached by gently pulling on it a couple of times since you want it to stand up to the pressure.
If you need to, you can also use a sieve as a strainer, since it will easily let the liquid drain through the mesh.
However, you cannot typically use a strainer to replace a sieve in a recipe instruction, since the holes are generally much too large to be of use for the ingredients indicated.
What Are The Different Sizes Of Mesh Strainer?
You might see different sizes of mesh called for in your recipes and be wondering what the difference is between them.
There are a few standard sizes including ultra-fine, fine, and large. In order to figure out what size you need, figure out what you will be mostly using your sieve for.
Medium (1/16-inch): Best for straining small amounts of pasta and veggies, sifting lumps out of sauces or flour
Fine (1/32-inch): Great for sifting seeds out of sauces, separating freshly ground spices
Superfine/Tea Strainer (unbelievably small): Great for straining tea, dusting sugar or cocoa over desserts
What Foods Are Best Used With A Strainer?
When it comes to using a strainer, you are typically going to reserve it for foods that are large and which needed to be separated from a liquid.
Since it is essentially a large or small bowl with holes in it, it’s not going to be great for separating fine ingredients from one another.
I use my strainer for the following:
To drain my cooked pasta from the cooking water.
To drain beans and lentils from water once they’ve been cooked.
To drain excess water from rice or other larger grains, depending on the size of the holes in the strainer. Things such as quinoa might be too small to pour through a regular strainer.
To drain the water from boiled potatoes, beets, turnips, and other larger vegetables.
To rinse produce under the tap when I bring them home from the store. Using a strainer is a great way to rinse and clean your fruits and veggies, then let them drip dry on the drying rack.
As you can see, strainers or colanders are essential for any well-stocked kitchen.
The holes allow water to easily drain through so you’re not stuck trying to hold a lid over a pot of hot water as you drain the liquid out without letting the food slip through.
You want to look for a good quality stainless steel or ceramic coated strainer so that it will be durable and not rust.
This stainless steel model is a great basic one to start with.
If you prefer a pretty enameled strainer, I personally love
this super cute one from Amazon. They come in lots of different colors to match your kitchen decor.
What Foods Are Best Used With A Sieve?
Sieves are another essential utensil for the kitchen and I suggest having a variety of sizes and different levels of fineness in the mesh so that you can use them for all your kitchen needs.
Unlike a strainer, which has large holes so can only be used with larger items, sieves can be used to separate coarser and finer materials from one another, to puree soft solids, or to strain liquids from solids.
Just don’t press any cooked items into the mesh unless you want them pureed.
I use my sieve for the following things in my kitchen:
To sift flours before baking.
This step helps eliminate any large chunks that can impact the texture of your baked good. I use a thicker mesh for this one since a super fine mesh can be too thin to easily pass different flours through.
To sift my freshly ground spices.
One of the ways to up the flavor profile of your dishes is to grind your own spices using a coffee or spice grinder. Sometimes this can leave large pieces that you will want to sift out before using so you get a smooth texture.
To remove the seeds and skins from parboiled tomatoes.
When you want to make a silky smooth tomato sauce or soup, one of the key steps is removing the skins and seeds. Once I’ve parboiled my tomatoes I like to press them through a fine-mesh sieve to remove these bits and pieces.
To make silky smooth potato and vegetable purees.
If you want to make delicious potato or vegetable purees, but don’t want to dirty the food processor, you can press the cooked and softened vegetables through a sieve to get a smooth texture. Whip with some butter for the perfect mash.
To sprinkle powdered sugar.
If you are making a beautiful dessert and want to sprinkle some powdered sugar on top, you can tap it through a sieve for a light and fluffy sugar that is evenly distributed.
To strain steep tea.
If you like to make tea using loose-leaf herbs, then straining the tea can be a bit of a hassle, unless you have a strainer ball. By pouring your tea through a very small and fine sieve, you can steep the perfect cup of loose-leaf tea without getting any bits in your teeth.
To strain water from quinoa or small grains.
Some cooking methods for grains need you to strain excess water at the end. Strainers and colanders typically have holes that are too large for small grains such as quinoa, millet, or teff, but sieves are a perfect alternative.
To strain water from pasta.
Depending on how big your sieve is and how much pasta you’ve boiled up, you can always use a sieve to strain the water if you don’t have a colander or strainer on hand. Just make sure it’s big enough to fit all your pasta so it doesn’t spill into the sink.
To strain water from boiled vegetables.
Just like the strainer, you can use a sieve to strain water from your boiled vegetables in a pinch. You will want to make sure your sieve is large enough to hold all the veggies you’ve cooked, so they don’t spill into the sink and make a mess.
To strain water from cooked beans and lentils.
If you cook your beans and lentils and can’t find your strainer or colander (or just don’t have one in your kitchen), never fear, the sieve can do double duty as a strainer. Just make sure your sieve is big enough to hold all the legumes you cooked.
As you can see, there are tons of useful ways to use a sieve in your kitchen. The more sizes of sieve you have and the more differences in mesh fineness, the more ways you can use them.
I have one very small size for straining tea, a larger size with a fine mesh to sift flours and other dry goods, and a wider mesh to use to strain cooked veggies, legumes, and grains.
This set comes in three convenient sizes to suit all your sieving needs.
Can A Strainer Be Used As A Sieve?
You might be wondering whether you can get by purchasing just a strainer to do all the tasks above.
However, because the holes in a strainer are much large than the mesh in a sieve, it can’t do the fine sifting that most sieves are capable of.
If you do a lot of sifting flours, sugars, or spices or you want to use your sieve to get a soft puree on your cooked vegetables, then it is worth investing in a sieve since a strainer just won’t be up for the job.
Can A Sieve Be Used As A Strainer?
While a strainer can’t be used in place of a sieve in most instances, I do think that a sieve can replace a strainer in most situations.
As long as your sieve is large enough to hold whatever you are trying to drain, be that vegetables, pasta, or other produce, then you can use it to replace a strainer.
I have a strainer and a sieve and 9 times out of 10 I use my sieve for virtually everything I would use a strainer for.
The only time I don’t is when I need to hold a large volume, then the strainer gets dusted off and pulled from the back of the cupboard.
If you only have the budget or the space for one or the other of these kitchen utensils, I would suggest investing in a set of differently sized sieves, since they can do virtually everything a strainer can do plus have all the benefits of a sieve.
What Is A Chinois?
If you watch a lot of cooking shows or read a lot of recipes, you may have come across a kitchen utensil called a Chinois. So what is a Chinois and how does it differ from a sieve or a strainer?
Technically, a Chinois is a type of sieve that has a conical shape and an ultra-fine mesh, with a sturdy handle.
It is used in high-end kitchens and recipes to produce super smooth and creamy purees, soups, custards, sauces, and other thicker foods.
If you are a fan of silky smooth textures and want to get rid of any fibers or textures, then investing in a Chinois is a good idea.
If you’re not overly concerned about getting professional-grade silkiness to your food, then you can probably just stick with a regular fine-mesh sieve.
Up Next:
The 11 Best Substitutes For Bulgur3；Sieve vs. Strainer vs. Colander – The Main Similarities and Differences
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Learn moreTable of Contents
The most common kitchen utensil you will find for the separation of solids from liquids is a sieve. Separating some seeds from juice or tea is one of the main tasks you will find yourself facing in the kitchen. However, did you know that three distinct utensils would seem to be made for the same tasks but are not? Well, there are colanders, sieves, and strainers. All of these are different in certain ways, including their functionality. In this post, we aim to shed some light on any similarities or differences in the colander vs. strainer vs. sieve comparison.
We will start by looking at each item before making a comparison.
Colander
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Imagine this. You purchase some vegetables from your local market for your dinner. Before you start cooking the vegetables, you will have to clean them to remove all dust and dirt. What you would need for this task, is a colander. A colander is a deep bowl with holes on its sides.
The holes on a colander make sure that the water will keep on draining out as your vegetables become cleaner. You can easily identify a colander because it is deep, usually made using steel. Apart from the holes on the side, you will notice that it has handles to hold so that you can make work easier.
The current market has colanders made using all sorts of materials including
ceramic,
aluminum, as well as
plastic. When you are washing meat or some fresh chicken underwater for the removal of blood, this utensil will prove invaluable.
Strainer
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This is a general term that is used to generalize tools that help in draining liquids from solids. Think about it this way, you have cooked pasta and you need to separate the pasta from the water. Using your hands would be very risky and it is somehow unhygienic. So, you would have more success if you used a strainer. You will remove all the excess water and you will not touch your pasta at any point.
If you are trying to make some lemon juice, you would require a strainer to help you remove the seeds from the juice.
Strainers are available with different sizes of mesh. You can choose a coarse or fine mesh, although it will depend on what you need.
Stainless steel strainers are the most common in the world.
Sieves
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A sieve, also known as a sifter, is made using wire mesh and features a single long handle. You will find some improved ones that feature a loop or a hook that will sit on a bowl or pot’s rim so that collection of the strained liquid can be easier. A sieve’s bowl is usually cone-shaped, or round.
A sieve can be fine or coarse meshed. A coarse-meshed sieve is very important for most of your daily tasks such as staining small stock amounts, as well as sifting flour and other similar ingredients.
A fine-meshed sieve comes in handy when you are preparing a refined sauce so that it eliminates any possible graininess or lumps. You can also use one to prepare smooth purees.
The best sieve in the market is the
Chinois, a French conical-shaped sieve that has two layers of fine mesh. It can withstand the pressure exerted by a wooden spoon that forces solids through.
Differences
Sieve vs. Colander
So, do you need a sieve or colander for the task at hand? Let’s compare the two.
Sieves and colanders are all referred to as strainers. Nevertheless, they have different tasks. You use a colander for draining water from a liquid. That means that you would use it when you want to discard a liquid such as water from the pasta to dry the pasta. A sieve, on the other hand, is used to save liquids such as broth or cooking oil for stock.
A colander features a wide bowl, usually accompanied by two handles. The base also has feet so that it can stand by itself in a sink while you pour some boiled vegetables or pasta in it. Most are made from porcelain, aluminum, stainless steel, as well as plastic. In most cases, colanders are similar to bowls that have holes all over, although you will find some models that are made using mesh. A more functional one will have more holes at the bottom than the top.
A sieve does not stand by itself. Instead, it is placed on a bowl or a pot in which the liquid being saved will go. A sieve is only made using mesh.
Sieve vs. Strainer
Both these tools are commonly confused with each other, mainly because they function the same way. But what are the main sifter vs. strainer differences?
Well, when you use a sifter, clumps or coarse particles will be broken up or separated after grinding against other particles and the mesh.
A strainer has the same basic functionality as a perforated screen, which can easily be a cloth or a screen. It is mainly used to separate any solid from a liquid.
These two have the same technique even though the outcome might vary depending on the type of food you use on the sieve.
The sieve vs. strainer difference is that the sieve will sift powder and no food particles will be left on the mesh. On the other hand, a strainer will have remnants on the screen and the liquid passes.
Do you need both a sieve and strainer? The answer will depend on if you bake a lot. A strainer is very important in a kitchen. A sifter is only necessary if you bake a lot and would need a sifted ingredient.
Conclusion
To be honest, you do not need to choose one tool or another. All of these tools are readily available in different marketplaces. They are also available at affordable prices. We recommend that you go to the market, find one of each, and add them to your kitchen. If you need one for a specific task, you will have it in the kitchen.
Here are a few hand-picked guides for you to read next:
Potato Ricer vs. MasherMandoline vs. Food ProcessorFeel free to share your observations with me in the comments section!
Also, if you find the information in this post to be useful, be sure to share this post with your friends on Facebook, Twitter, and Pinterest!
4；Sifter (Sieve) Vs Strainer (What’s the Difference)
By
Azweema KhanOctober 16, 2020
Sifter (Sieve) vs StrainerIn cooking, a sifter and strainer are two completely different tools.
But people often use the words strainer and sifter (sieve) interchangeably. So I don’t blame you if you are confused about the differences between these two kitchen tools.
Now in this article, I will help to enlighten you on the differences of both tools, as well as when to use them and how you can use them interchangeably.
Table of Content
showDifference between a Sifter and a Strainer
A
sifter is a tool that is used to separate, aerate and break up particles or clumps of different sizes in dry ingredients such as flour, before finally combining all the uniform particles together.
A strainer on the other hand is a device that purifies, filters, or separates liquid from solid food particles.
So essentially sifters are used for ensuring dry ingredients have uniformed particles and strainers used to separate the liquids from solid ingredients.
Recommended Sifter
I usually use a great mug sifter that is hand-cranked, it sifts flour and other powders really fast and makes it super easy to do.
Plus it is very affordable you can click here to see it on AmazonRecommended Strainer
I found a really good
3 piece metal strainer set on Amazon, you can click here to see the current price. What I like about these strainers is that the mesh can work both as a strainer and a sifter.
How a Sifter Vs a Strainer works
Both of these tools function similarly that is why they are often mistaken for each other.
By using a Sifter, the coarse particles or clumps are separated or broken up by grinding against one another and the screen openings, which is usually a
woven screen such as a mesh or net or metal.
A strainer works in the same way, a perforated screen or opening, which can be anything (including a screen or a cloth) is used to separate solid from mixing in a liquid.
The same technique is used but the main difference is in the outcome, which will vary because of the difference in the type of food used in the sieve.
The main difference is that a sifter will sift powders and leave no food particles in the screen, whereas a strainer has solid remnants left in the screen and the liquid is passed through the perforated screen.
Is it Necessary to have Both a Strainer and a Sifter?
In my opinion, the answer to this question depends on whether you do a lot of baking.
I think that a strainer is an absolute necessity in any kitchen, however, a sifter is only needed if you do a lot of baking that requires ingredients to be sifted.
Can you use a Strainer to Sift Powders?
Yes you can use a
strainer to sift a powdered ingredient such as flour if you are in a
sifting dilemma. Using a fine mesh strainer will sift any powdered ingredient but it may require more patience and time than if using a sifter.
Just ensure the strainer you are using is clean and dry. Any moisture will trap the powdered ingredient you are attempting to sift and cause it to become pasty and difficult to pass through the screen of the strainer.
How to use a Strainer as a Sifter
If you try to use a strainer to sift a powder, like flour, Gently tap the sides of the strainer until all the flour falls into the bowl. The flour should be thinner and lump free as it falls into the bowl.
When is it Necessary to Sift Powders?
Long ago people had to sift flour to get rid of bugs that hatched in the flour or chaff (husk of corn or seeds).
Now there have been great advances in commercial flour refinery so that now this process is generally unnecessary in most ordinary, everyday baking.
There are times however, when flour sifting is
necessary.
When baking cakes with a very light, delicate texture like genoise or sponge, flour should be sifted to eliminate and prevent lumps that would weigh down the batter.
Certain
ingredients like Cake flour, almond flour, baking soda, confectioners’ sugar, and cocoa powder tend to form clumps, either in their unopened packages or once they’re exposed to air so they benefit from sifting also.
Sifting can be beneficial if you want a thin layer of flour to add over a work surface since adding too much additional flour to your dough can dry or toughen it.
Sifting also helps to combine dry ingredients, such as cocoa powder, powdered sugar.
When is it Necessary to Use a Strainer
Strainer are also
useful tools in any kitchen. Here are some cases where having a strainer is necessary:
Fine mesh strainers come in handy when you need to wash small amounts of fruits such as berries.
Strainers are also useful when you need to get rid of chunks from foods and extract a pure liquid ingredient for example in making chicken or beef stock.
Removing seeds out of a raspberry puree, or chunks out of a sauce.
Separating juices from crushed fruits.
Sifting powdered sugar over desserts.
5；STRAINERS AND SIEVES
Strainers and sieves. © CooksInfo / 2020
Strainers are devices for getting solids out of liquid. A contrasting device is something such as a colander, which instead focusses on getting the liquid out of or off of a solid.
Sieves are devices for separating differently sized solid particles from one another: e.g. separating the coarser bran particles from wheat flour. It can loosen and aerate, such as when sifting flour before using it in baking. The act of using a sieve is called either “to sieve” or “to sift”.
TYPES OF STRAINERS AND SIEVES
CHINOIS STRAINERA chinois strainer (aka China cap) is a cone shaped strainer, used to purée soft, cooked foods for soups, stocks and sauces, coulis, and jams, etc.
COLANDERA colander is a bowl with perforations in the bottom, and often sides as well. It is used for draining liquid off from food items.
DUMPLING STRAINERA dumpling strainer is a tool for lifting a dumpling (particularly an Asian dumpling) out of the water it was simmered in.
FLOUR DREDGERSA flour dredger looks like a large salt shaker, but it is designed for sprinkling flour. The holes in it on the top are wider than they would be for a salt shaker.
FLOUR DUSTERA flour duster is a tool for sprinkling flour. You can use it to dust surfaces for rolling pastry or kneading dough, dust bread dough before going into the oven, or dust baking pans.
SPIDER STRAINERSA spider strainer is a low, shallow, round basket on a handle. It is called "spider" because it looks a bit like a metal spider web.
TEA BALLSA tea ball is a small mesh or perforated enclosure designed to hold loose tea leaves while they are being steeped in hot water. The purpose is to provide a way to remove tea leaves all at once quickly and easily from brewed tea.
TEA STRAINERSTea strainers are small strainers used in the serving of tea made from loose dried tea leaves. The strainers are either designed to sit over the top of a tea cup, or be held ther
6；SIEVE VS STRAINER – WHAT’S THE DIFFERENCE?
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A well-stocked kitchen is filled with many appliances, gadgets, and utensils, and knowing how to use them all can be confusing at times. Sieves and strainers are often mixed up, and you might use a sieve when a wire mesh strainer would be a better option.
We’ve got you covered if you’ve ever wondered which one you should be using. This article will discuss everything you could think of regarding these two utensils. Once you’re done reading, you’ll know what each was made for, and you’ll feel like a pro in the kitchen.
But first, let’s make sure we know which is which.
Table of Contents
What Exactly Is A Sieve?
Sieves separate small and larger particles, so they are great for flour and similar ingredients. You can use it to squish soft solids and make pulps or purees when you press them through the sieve’s finer mesh.
There are different mesh sizes; each option is made to deal with varying sizes of particles. The smaller the mesh, the finer the ingredient you’re sifting will be. A finer mesh will also make a smoother puree.
When buying a sieve, be sure to look for one with a sturdy handle and is coated in heat-resistant material. That way, it’s easier to handle, and you can sift warm liquids without problems.
What Exactly Is A Strainer?
A strainer is used to separate food like boiled vegetables or pasta and liquids from each other. A strainer is a perforated bowl that comes into play when you want to drain water or liquid. Sometimes, it’s also called a colander.
Because of the big holes in strainers, they can’t be used to sift or sieve anything and are good for getting rid of excess water in your cooked pasta or vegetables. You can also drain canned food or rinse your food in them before cooking.
What Is Considered a Fine Mesh Strainer?
You’ll notice when using recipes that they sometimes call for a fine-mesh sieve or strainer. A fine mesh strainer, also called a chinois, is typically ideal for washing small amounts of vegetables or herbs, rinsing rice, or straining sauces.
The holes in this strainer are much smaller than what you have with a standard strainer, so they’re easy to spot.
You’ll use this utensil when you desire a velvety texture after straining liquids. Making lump-free soups, sauces, and custards are examples of this. They can be a bit pricey in most cases but are a must-have for any serious cook.
What Is Considered a Fine Mesh Sieve?
There are various mesh sizes to choose from when it comes to sieves, and a fine sieve has a mesh size of 1/32 inches. You use them to separate really fine particles from each other, like when you want to make a berry puree because the seeds won’t go through.
This size is also ideal for dusting desserts with confectioners’ sugar and cocoa or for sifting flour for recipes that need the flour very fine. Using a sieve with a finer perforated screen, you can get rid of any coarse particles with ease.
Being Practical: What Foods Require A Sieve?
We’ve mentioned a few examples of when you’ll be using a sieve vs. strainer, but if you want to make the most of these utensils, you need a bit more information.
You’ll likely need different sizes to divide various-sized food particles from each other. If a recipe calls for a granular material such as sugar to be sifted, you’ll need a different sieve from one that’s best for purees.
Here’s a list of the situations and foods you’ll most likely use it for:
Sifting freshly-ground spices
Make silky-smooth soup and refined sauce
Have clump-free custard
Sifting flour before baking
Strain steeped tea
Remove seeds and skins from soft-cooked tomatoes
Make puree
Strain liquid from small grains (a chinois could also be used here)
Sprinkle powdered sugar
What Foods Call For a Strainer?
A strainer is the perfect kitchen utensil for separating an unwanted material from another that isn’t fine or small. As you probably know, a strainer is also ideal for getting your pasta starch-free and dry.
But that’s not all a strainer is good for. Here are a few more things you can do with a good strainer:
Drain cooked vegetables like lentils and beans
Rinse food before cooking them
Steam vegetables over a pot of water
Drain canned foods (or fruits)
Store fragile produce (mushrooms, grapes, etc.) in the fridge
A strainer may have fewer uses than a sieve but is still meant for different tasks that a sieve will be no good for.
Can You Use a Strainer as a Sieve?
It may happen that you misplace your sieve or just don’t have one yet, so you may be wondering if you can use your strainer in a pinch.
Unfortunately, even if you have a strainer with tiny holes, it can’t be used to separate dry ingredients from each other. Even with smaller holes, these guys are bad at straining small amounts of particles because they’d just fall through.
Can You Use Sieve as a Strainer?
While the difference between a sieve and a strainer means you can’t use a strainer to do a sieve’s job, you can strain with a sieve.
As long as you have one that is large enough to hold whatever ingredients you need to drain, you’re good to go. You can easily strain pasta and vegetables with this handy little tool.
If you’re forced to choose between buying a new sieve or a new strainer, buy a sieve. It can meet most of your requirements until you can add a new strainer to your kitchen utensils.
Sieve vs. Strainer: Do You Need Both?
Since you can use a sieve as a strainer, is it necessary to have both in your kitchen? Well, that depends on what you like to cook and bake.
If you like to have separate kitchen tools for different tasks, you’d be happier with having both. But if you’re not too fussy, you might want to just have a high-quality sieve or a set of different sizes.
Can You Use a Strainer for Sifting Flour?
You can only use a strainer for this purpose if you have one that has a finely woven mesh. A normal one will not be able to sift dry ingredients like flour the way a good sieve will, even if it’s got very small holes.
Sieve vs. Strainer — Which is Best for Powdered Sugar?
For powdered sugar, you shouldn’t compromise — a sieve is the best tool for the task. You want to use the right method as well. Hold the utensil and tap the side gently with your opposite hand. Don’t shake it, or you’ll end up with concentrated spots of sugar, which is not what you’d want. Slowly move it over the areas you need to be covered with the sifted sugar.
When You Should Sift Powders
In many cases, you don’t need to sift the dry ingredients you use when baking or cooking. However, there are situations in which sifting is called for.
Here are a few examples of when you cannot neglect to sift the ingredients of your recipes:
When You Need a Thin Layer of Flour
Sometimes, it’s necessary that you have only a very thin layer of flour that you sprinkle over a work surface because adding too much can have adverse effects on your dough. For example, it could toughen or dry, which could result in meal flopping.
When Your Cake Must Have a Delicate Texture
If you’re baking sponge or genoise cake, your flour must be sifted well. There must be no lumps that might weigh down your batter, or the cake won’t come out as light as it should.
When Your Ingredients Are Lumpy
Sometimes confectioners’ sugar, flour, cocoa powder, and baking soda can be clumpy after being unused for a while. You’ll need to sift the ingredients to get all the clumps out and have a better baking experience.
When Combining Dry Ingredients
If it’s necessary to combine several dry ingredients, sifting them together is the best way. They’ll blend better when you sift them together.
Choosing the Right Sift and Sieve for Your Kitchen
Now that you know the big role these utensils play in cooking and baking, we’ll briefly tell you what to look for when buying them.
Sieve
Material
You should consider the material used to make your chosen kitchen tool because it makes a difference in price. If the sieve is made of plastic, it will be more affordable. However, a metal sieve will probably last a lot longer.
Size
You’ll find sieves in many sizes, and the best size for you depends on what you want to use them for. For standard use, you’ll be good with a typical sieve. But if you bake regularly, you’ll probably be better off with a bigger option depending on the particle size distribution of the materials you’ll be straining.
Cleaning
These guys can be rather tricky to clean, so it’s good to make sure the one you choose is dishwasher safe.
Design
For the most part, the design doesn’t matter too much. As long as the hand feels comfortable in your hand, you should be just fine no matter what you choose.
Strainer
Material
You’ll be getting your strainer wet a lot, so you need to ensure the material can endure frequent exposure. A kitchen tool that rusts is never desired, and it must be durable too. Plastic, stainless steel, and silicone are the best options.
Size
It’s likely that you’ll use your strainer in your kitchen sink a lot, so make sure it will fit well. It’s important that the strainer stays in place even when pouring liquid down it.
Cleaning
A dishwasher-safe option will be the most convenient – it can be difficult to clean by hand because food can get stuck.
Design
The design matters when it comes to the size of the holes. Bigger holes mean solids and coarse materials will pass through easier. Look out for one that has sturdy handles that won’t slip out of your hands. A raised base is also a good idea to drain liquids quickly.
Wrap Up
As you can see, sieves and strainers are not the same, but they’re quite essential in the kitchen. Now that you know their purposes, you’ll be using them the right way and can confidently whip up your favorite meals just as their recipes want.
7；Colander vs Strainer
Colanders and strainers are two practical kitchen tools that sometimes get mixed up. Did you know you will get better results with your recipes if you choose the right one for the job? We’ll cover the differences between colanders and strainers and also introduce you to another helpful tool called a chinois.
Colander or Strainer?
You can spot the difference between colanders and strainers by looking at the type of perforations. Colanders have large holes for draining liquid, and strainers have fine holes or mesh for catching small solids. Colanders feature a large, bowl-like shape and often have a base so they can sit directly in your sink basin. Strainers are a hand-held tool with a mesh basket designed for dipping into pots or straining particles from liquid. Reach for the colander if you need to
wash fruits and veggies, but use a strainer for more delicate tasks like separating solids from your soups and sauces.
What Is a Colander?
A colander is a perforated bowl that usually features two handles and a base. There are small colanders designed for rinsing small items like berries, and there are extra large colanders made for draining water from batches of pasta. You’ll also find
colanders made from several different materials like plastic, stainless steel, or aluminum.
What Is a Colander Used For?
The main purpose of a colander is to drain liquids from foods or to rinse foods. The large perforated holes in a colander make it best for the following applications:
Draining Water from Pasta - Place a large colander in a clean sink basin and pour your cooked pasta with water into the colander. Don’t forget to save a little pasta water for making your sauce! Also, don’t rinse your pasta or you will remove the starch that makes sauce cling deliciously to each noodle.
Rinsing Produce - One of the most common uses for a colander is washing produce. Place the colander in the clean sink basin and turn on the running water. Use this method for
washing lettuce, apples, potatoes, and tomatoes.
Draining Canned Foods - Canned foods usually come packed in liquid. In some cases, you may want to drain or reserve that liquid for another use. For example, the liquid leftover from a can of beans is called
aquafaba and can be used in other recipes. If you want to save the liquid, place the colander over a large bowl and pour the contents of the can into the colander. Or if you simply want to rinse away any residual liquid, place the colander in the sink and follow up by rinsing the can’s contents with running water.
Types of Colanders
Colanders are pretty straight-forward tools, but there are a couple of different types that can be used for specific applications:
Chinese Colanders - You’ll recognize a
Chinese colander by its large perforated holes. These colanders have larger holes than a standard colander and no handles, which makes them easier to stack for compact storage. If you use a large number of colanders in your foodservice kitchen, the Chinese colander might work best for you.
Two-Handle Colanders - Standard two-handle colanders are very common and can be used for a variety of tasks. The two handles make these colanders very easy to carry to and from the sink.
Vegetable Colanders - Vegetable colanders feature a deep bowl that can hold large quantities of fruits and veggies.
What Is a Strainer?
A strainer, also sometimes called a sieve, is a kitchen tool made with fine mesh that catches solids and particles. Instead of the large holes in a colander, the fine mesh of a strainer can be used for greater filtration.
Strainers often have a long handle that can be used with one hand. This comes in handy when you need to remove pulp, seeds, or other solid material from your dishes.
Strainer Uses
Strainers can do many tasks that a colander can’t, thanks to their fine mesh construction. Reach for a strainer when you need greater filtration for these types of tasks:
Remove Seeds and Pulp - Remove seeds and pulp from fruit-based sauces or liquids.
Remove Herbs, Tea Leaves, or Spices - Use a strainer to catch sprigs of herbs, soup bones, and whole spices in your
stocks or broths. You can also strain tea leaves from your brewed tea.
Rinse Rice - Rice grains fall through the large perforated holes of a colander, so the mesh of a strainer is more suitable for rinsing rice before you cook it.
Skim Solids from Hot Oil - Some strainers are made to be dipped into hot oil to lift and strain foods.
Blanching Pasta or Vegetables - Strainer baskets can be dipped into boiling water to cook or blanch vegetables and pasta.
Types of Strainers
There are different types of strainers you can use for specialized tasks.
China Cap Strainer - A
china cap strainer has a conical basket made of mesh that is perfect for removing seeds from soft foods. A cone-shaped pestle can be pushed into the sieve to move food through the mesh.
Chinois Strainer - Sometimes confused with a China cap strainer, a chinois strainer has finer mesh that works with purees and sauces when you want a very smooth texture.
Strainer Basket - Strainer baskets have a deep cylinder shape that is meant to be dipped into a pot of simmering water. These strainers are meant to hold pasta and vegetables so they can be blanched or cooked and then pulled out of the water quickly.
Cocktail Strainer - Don’t forget about cocktail strainers! These small mesh strainers feature a small mesh basket that fits over a glass or cocktail shaker to strain ice and muddled herbs.
Stainer Substitute
If you find yourself in need of a strainer, but don't have one on hand, there are some kitchen tools you can can use instead. Try one of these common items as a strainer substitute:
Cheesecloth
Perforated sheet pan
Slotted spoon
Coffee filter
What Is a Chinois?
A
chinois strainer is a special type of strainer made with extremely fine mesh for catching the smallest particles. It has a conical basket that can be used with a small pestle to push foods like custards through the finely woven mesh.
Chinois vs China Cap
The chinois strainer and China cap strainer look very similar, but the main difference is that a chinois has a finer mesh basket. Both strainers have a conical shape, can be used with a pestle, and often come with a stand to hold them in place.
If you've been using a colander for all these tasks, now you know there's a better tool for straining small solids from your recipes. Rinse rice, strain stocks and broth, and make smooth, creamy sauces with a kitchen strainer. Keep a few colanders on hand for washing produce, draining canned foods, and draining water from cooked pasta.
