Straining

Straining is the process of transferring products from the pot in which they were cooked to a sieve or colander to drain the broth. Straining is often used for boiled products.

The actual straining takes literally a few minutes - just place the products in a sieve and let the water drain.

To strain the products, you need to use a sieve or colander. A folded cheesecloth can also be used for this purpose.

Straining is suitable for any products that are cooked by boiling: vegetables, compotes, cottage cheese, mushrooms, pasta. Even grains are strained after boiling if there is too much liquid in them.