Tag: kitchen tools

Fine Mesh Sieve: The Ultimate Guide to Straining Efficiency

Ricardo Davis

– The article provides information about a set of three stainless steel fine mesh strainers that can be used in DIY projects.
– The strainers are equipped with insulated handles and can be used for various purposes such as straining tea, coffee, powder, fry, juice, rice, vegetables, and fruits.
– The article mentions the Rösle Stainless Steel Round Handle Kitchen Strainer as the favorite fine mesh strainer, as it is sturdy and can catch even the smallest particles.
– The Yummy Kitchenware 9-inch Fine Mesh Strainer is recommended as a more budget-friendly option.
– The article tested eight fine-mesh strainers priced between $13 and $40.
– The Rösle strainer is described as ultra-sturdy and practically dent-proof, with a rounded, ergonomic handle and stable bowl rest.
– The Yummy Kitchenware strainer performed almost as well as the Rösle in tests and was priced at $16.
– The article conducted tests using the strainers, including sifting whole-wheat flour, straining a seedy strawberry sauce, and straining pastry cream.
– Different strainer models have varying levels of durability, with some mesh baskets denting more easily than others.
– The performance of the strainers was tested by sifting whole wheat flour and straining a seedy strawberry sauce.
– Models from Rösle, RSVP, and Yummy had finer mesh and were able to catch more bran and seeds/pulp from the flour and sauce.
– The Cuisinart 7.5-inch strainer performed poorly, producing a grainy sauce with lots of seeds and pulp.
– All models were capable of producing good-textured pastry cream, with no noticeable difference between batches passed through different strainers.
– Handle design and durability also played a role in the evaluation, with models with rounded handles or silicone/plastic coverings being preferred for comfort and control.
– Models with flat or wire loop metal handles were uncomfortable to hold and offered less control.
– The article discusses a comparison of different fine-mesh strainers, including the Yummy, KitchenAid, Rösle, Winco, and Cuisinart models.
– Mesh size is important for straining, with smaller holes yielding better results.
– Handle comfort and control, hooks for stability, and overall construction are all important factors to consider when choosing a fine mesh strainer.
– The most recommended strainer is sturdy and well-constructed, with a wide hook and a comfortable handle.
– The Yummy Kitchenware 9-Inch Fine Mesh Strainer performed well in tests, tying for second place in the flour sifting test and straining strawberry sauce effectively.
– The OXO Good Grips 8-Inch Double Rod Strainer and the KitchenAid Classic Strainer also performed well in tests.
– The Winco Strainer with Single Fine Mesh and the Cuisinart Set of 3 Fine Mesh Strainers performed poorly in tests.
– The RSVP International Stainless Steel Mesh Strainer had a design flaw but strained strawberry sauce quickly and well.
– The article also provides information on the difference between a fine-mesh strainer, colander, and sieve.
– Fine mesh strainers have small holes that prevent small foods from getting through but allow liquid to drain.
– Cheesecloth, coffee filters, and kitchen towels can be used as alternatives to fine mesh strainers in certain situations.
– Flour sifters can be used for de-clumping and aerating dry ingredients.
– Fine mesh strainers are versatile and can be used for tasks such as sifting flour, scattering cocoa powder, straining pasta and rice, and draining various liquids.
– Rösle and Yummy Kitchenware are recommended brands for fine mesh strainers.

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Strainer vs Colander: Choosing the Perfect Kitchen Tool

Ricardo Davis

– Colanders and strainers are different tools.
– A colander is made of inflexible metal, plastic, or ceramic and is bowl-shaped with larger holes drilled all around.
– Colanders are best used for washing produce, draining beans, or draining larger pasta shapes.
– There are different types of colanders, including large stainless steel ones for professional kitchens and smaller, decorative ones for occasional use.
– Strainers are made of fine mesh with tiny openings for liquids to pass through.
– Strainers are usually asymmetrical with a lip on one side and a handle on the other.
– Strainers are more flexible and made of thinner material with finer holes than colanders.
– They are better for draining or rinsing things with smaller pieces, such as orzo pasta or small legumes like lentils.
– A strainer is the best tool for sieving the foam of stock.
– The article discusses different types of strainers and their uses.
– Strainers are commonly used for draining pasta or vegetables and for straining sauces.
– The article mentions the availability of a specialized type of strainer called a chinois, which has a conical shape and is particularly suitable for straining thicker mixtures.
– Another type of strainer mentioned is a strainer basket, which is cylindrical in shape and is useful for boiling pasta or blanching vegetables without the need to pour hot water.
– The article suggests that both types of strainers can be easily found in restaurant or kitchen supply stores.

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Sashimi Knife: A Masterful Tool for Perfecting Japanese Cuisine

Ricardo Davis

1. Yanagiba: This knife has a slim blade in the shape of a willow leaf or Katana (sword). It is long and narrow, making it suitable for slicing tasks, especially for preparing fresh and visually appealing raw fishes (sashimi). It is popular in Western Japan.
2. Takohiki: This knife has a square shape with a longer blade. It is designed for the same purpose as Yanagiba, but not for slicing octopus. The edge line of Takohiki is almost straight, whereas Yanagiba’s edge line is more curved towards the tip. It was popular in Eastern Japan.
3. Fuguhiki: This knife was originally designed for cutting and slicing Blowfish Sashimi (Tessa). Its blade shape is similar to Yanagiba but has a narrower width and thinner blade. It is suitable for thinner cutting and slicing tasks.
4. Yoshihiro Shiroko sashimi chef knife: Handcrafted by Japanese artisans, made from high-carbon steel, with a hardness of 62 to 63 HRC. It has a concave grid and a flat rim, allowing it to slice through fish without damaging its surface and cells. Comes with a wooden sheath and a D-shaped handle made from magnolia or rosewood.
5. Cangshan X-7 sashimi chef knife: Forged from 67 layers of Japanese VG-Damascus high-carbon steel. Went through an ultra-6 heat treatment for toughness and wear resistance. Comes in 10-inch and 12-inch variants, with a 5.5-inch African blackwood handle and walnut Saya-style sheath. Excellent edge strength and retention. NSF International Certified.
6. Lucky Cook sashimi sushi knife: Made from high-carbon steel, 10-inch blade with a right-sided bevel for smooth slices. Non-slip wooden handle with an ergonomic grip. Considered a good choice for beginners.
7. Factors to consider when buying a sashimi knife: Sharpness, edge retention, blade length, material (such as Damascus Steel, VG-Max Steel, VG-10 Steel), handle quality (wooden handles).
8. Recommendation: Yoshihiro Shiroko Sashimi Chef Knife for its sharpness, wear resistance, durability, and ergonomic design.
9. Use of high-carbon steel in sashimi knives instead of stainless steel.

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