January 14, 2011
Pot Strainer: Tools of the Trade
A pot strainer comes in handy any time you want to strain something, but I mostly use it for staining meat that I have browned in a skillet. When you’re done cooking there is fat and liquid that you usually want to strain off. A colander is a practical means of doing this, but I usually prefer a hand held strainer.
What It Is
Pot strainers can be made of metal or plastic. I have a plastic one that I bought from Pampered Chef. The strainers usually have a handle on one end and a center area that is rounded and has holes. You hold the strainer over one side of your pot or skillet and then tilt the pot to pour the liquid into a bowl or other container. The strainer holds the food in the pot/skillet while the holes allow the liquid to pour through.
Why I Like It
I prefer the strainer to a colander for straining meat for two reasons. First, I’m often planning on keeping the meat in the skillet and adding other ingredients to it. With the strainer, I’m not moving the meat back and forth. It stays in the skillet and is simply easier.
Second, because a strainer is smaller than a colander, clean up is easier. Who doesn’t like easier cleanup?
You can find an assortment of pot strainers at Amazon (that is an affiliate link, meaning I get a very small commission on any sales purchased through that link).
Labels: tools of the trade
Subscribe to Post Comments [Atom]
Links to this post:
Subscribe to Posts [Atom]