Pass through a sieve
To pass through a sieve is to push a sauce, purée or custard through fine mesh to remove lumps, seeds and skins. Here is how to do it fast and cleanly.
Also called Strain, Pass, Press through a sieve.
"Pass through a sieve" means push a liquid or soft food through a fine mesh so that only the smooth part goes through. It removes lumps, seeds, skins, fibers and bits of cooked egg. You use it for custards, sauces, fruit coulis, smooth soups and silky purées. Chefs call this step "passing" a sauce.
How to do it
- Set a fine sieve over a clean bowl or jug. Make sure the bowl is wide enough for the sieve to rest steady.
- Pour or spoon in the mix, a little at a time.
- For thin liquids, let them run through. Tap the side to help.
- For purées, press and scrape with the back of a ladle or a flexible spatula, moving in circles.
- Scrape the underside of the sieve. A lot of smooth purée clings there.
- Throw away what is left in the sieve, or keep it if the recipe uses it.
How to use it
- A fine mesh sieve is best for most jobs.
- A conical chinois gives an extra smooth result for sauces and stocks.
- For the clearest stock or a very fine custard, line the sieve with damp cheesecloth (muslin in the UK).
- A food mill does a similar job for large amounts of soft vegetables or tomatoes.
Common mistakes
- Pouring a lot in at once. It overflows and the mesh clogs.
- Pressing hard on the solids in a stock or jelly you want clear. It pushes cloudy bits through.
- Forgetting to scrape the bottom of the sieve. You lose much of the best part.
- Pushing hot custard through slowly, letting it cool and set in the mesh. Work quickly.
In recipes
"Strain through a fine sieve" and "pass through a sieve" mean the same. A recipe for custard often adds "into a clean bowl" to catch any egg that set when you tempered it. For dry ingredients, recipes say sift instead.
Related terms
- SieveA sieve is a bowl of wire mesh with a handle for straining liquids, sifting flour and pressing food smooth. Here is how to use one and pick the right mesh.
- ChinoisA chinois is a cone-shaped sieve with very fine mesh that strains sauces, soups and custards until silky. Here is how to use one.
- CoulisA coulis is a smooth, pourable purée of fruit or vegetables, strained to remove seeds and skins. Raspberry coulis takes ten minutes and few ingredients.
- CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.
- Temper eggsTempering eggs is slowly whisking hot liquid into beaten eggs so they warm up without scrambling. It is the key step in custards and pastry cream.
- SiftTo sift is to pass flour, cocoa or sugar through a fine sieve to break up lumps and add air. Here is when sifting matters and when you can skip it.