Sieve
A 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.
Also called Strainer, Fine-mesh strainer.
A sieve is a round bowl of wire mesh with a handle, often with a hook on the other side so it sits across a bowl. It separates solids from liquids, or fine particles from coarse ones. You use it to drain, strain, sift and press. A colander does a similar job with larger holes, mostly for draining pasta and washing vegetables.
How to use it
- Strain. Set the sieve over a bowl and pour in stock, custard or sauce. The solids stay behind.
- Sift. Tap the side of the sieve or stir with a spoon to shake flour, cocoa or powdered sugar through. It breaks up lumps and mixes dry ingredients evenly.
- Press. Push cooked fruit or vegetables through with the back of a ladle or spoon to make a smooth puree, which removes seeds and skins. This is what recipes mean by pass through a sieve.
- Dust. Hold a small sieve over a dessert and tap it to dust powdered sugar or cocoa.
- Rinse. Wash rice, quinoa and lentils under running water until it runs clear.
- Drain. Lift small pasta, peas or blanched greens out of water.
Mesh sizes:
- Fine mesh for custards, sauces, sifting and dusting.
- Medium mesh for draining grains and washing berries.
- Coarse mesh or a colander for pasta and potatoes.
Substitutes
A chinois for very smooth sauces. A sieve lined with damp cheesecloth or a coffee filter for clear stock. A whisk for mixing dry ingredients when you do not need to remove lumps.
How to store it
Rinse right after use, before food dries in the mesh, and scrub from the outside with a brush. Hang it up or store it where it will not be crushed. A dented sieve still works, but a torn one lets bits through.
Common mistakes
- Using a mesh that is too coarse for the job. Rice slips through a colander.
- Pressing with a hard metal spoon. It can tear fine mesh.
- Setting a sieve over a bowl that is too shallow. The strained liquid rises and touches the mesh.
- Pouring hot pasta water into a sieve over the sink without a firm hold.
In recipes
"Strain" means pour through a sieve. "Sift together" means shake dry ingredients through it into one bowl.
Recipes made with it
14 recipes from the sites we collect.
Make-Ahead Flourless Turkey Gravy (Low-Carb)
www.skinnytaste.com · 195 min
Classic French Fruit Tart
www.onceuponachef.com · 40 min
Homemade Vanilla Bean Marshmallows
www.skinnytaste.com · 40 min
Baba Ganoush
www.onceuponachef.com · 60 min
Caesar Dip
www.skinnytaste.com · 25 min
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
www.onceuponachef.com · 30 min
Strawberry Frozen Yogurt
www.onceuponachef.com · 30 min
Nutty Jam Thumbprints
www.onceuponachef.com · 50 min
Chocolate Pavlova with Mascarpone Cream & Raspberries
www.onceuponachef.com · 95 min
Middle Eastern Kofta
www.onceuponachef.com · 40 min
Pear & Cranberry Champagne Cocktails
minimalistbaker.com · 110 min
Sriracha Deviled Eggs
www.onceuponachef.com · 30 min
Related terms
- 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.
- Pass through a sieveTo 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.
- 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.
- 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.
- Salad spinnerA salad spinner is a bowl with a spinning basket that washes and dries lettuce, herbs and greens fast. Here is how to use one so dressing actually sticks.