Straining
The straining (also straining or straining ) is a work step in the preparation of food or the production of medicines . Solid components are separated from liquids, either with a cheesecloth or a sieve . “Sieving” is therefore sometimes used colloquially as a synonym for the use of a sieve.
term
The term comes from the Middle High German word sīhen ("siehen, filter") or Old High German sīhan . There are various synonyms for the procedure that can partially or entirely replace the term. These are e.g. B. straining , straining , sieving , passing , filtering , filtering or east. or scenic riders . In the pharmaceutical industry , the term "Kolieren" (from Latin colare : sieve through a cloth) is used.
Procedure
Strained, strained or colandered is a process in which soups , sauces or other liquids are poured through a sieve or cloth ( pass cloth , colander cloth ). Passage or colander cloths can be placed in a funnel or attached to a wooden frame ( tenacle ). As pass or Kolier cloths are z. B. Molton cloths suitable. A lacquer sieve is also suitable for straining.
One speaks of straining when a watery mass is pressed through a cheesecloth , as it is used in the production of cheese (e.g. panir ), hence the English name cheesecloth . It is a thin, wide-meshed cotton cloth into which the watery cheese mass is placed and the water is pressed out. A press bag is used in a very similar way.
Filing at the bar
.jpg)
The pouring a cocktail of a cocktail shaker or a mixing glass in a cocktail glass is (as straining engl. Strain ) designated when the on shaking or stirring used ice (or other non-liquid particles) in the blender jar sifting retained. For this one is mostly strainer (Engl. Strainer ) over the metal cup of Boston Shakers held or over the opening of the mixing glass. Three-part cocktail shakers (Cobbler Shakers) have a spout with holes under the cap that serves as a coarse strainer, so no additional bar strainer is required here.
Historically, the straining of mixed drinks became necessary when the preparation and cooling with ice became increasingly popular in the first half of the 19th century. The cracked ice that was chopped off from larger blocks of ice and used for mixing should not end up in the guest's cocktail glass. Mixing was not yet done in special cocktail shakers, which were only established towards the end of the 19th century, but often by simply throwing between two cups. Julep strainers were used for straining, large spoons with holes that held the ice back in the cup when it was poured out. The typical bar strainers known today under the name Hawthorne strainers emerged from them. Another method was to hold the two cups together and pour the liquid through a narrow gap so that the ice remained in the cups.
Strain twice (engl. Fine strain or double strain ) means that in addition a fine mesh in straining the strainer or the integrated screen of a three-part Shakers still strainer or conical sieve is placed over the glass to even the smallest pieces of fruit, herbs, spices or during Shake to collect small pieces of ice. The use of a second fine sieve and the term did not establish themselves until the beginning of the 21st century, when the bar was increasingly being used with spices and herbs from the kitchen (so-called cuisine style ).
Strain with a bar strainer
Strain from a three-part cocktail shaker
Strain from a mixing glass
Strain twice with a Hawthorne strainer (bar strainer) and tea strainer
literature
- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
Web links
Individual evidence
- ↑ H. v. Tappeiner : Textbook of drug theory and drug regulation theory ... , 4th edition, Leipzig 1901, p. 22