Transfer duck to a deep baking dish;
strain liquid into a large measuring glass or medium bowl.
Strain liquid into a 13x9» baking dish; discard solids.
Cover and allow to cool completely, stirring occasionally — for best results, allow to steep in the fridge for 24 hours or more — then
strain the liquid into a clean glass bottle, allowing the cranberries to drain well.
Remove the ribs to a large bowl and
strain the liquid into the bowl.
Strain the liquid into a cup, then add the lemonade concentrate and cayenne.
Strain the liquid into a gravy separator returning the juice back to the original baking pan.
Strain the liquid into a pouring jug pressing the residue in the strainer to ensure maximum extraction of flavor and color from the saffron.
You can remove the chicken, tomatoes, and garlic to a serving dish and pour
the strained liquid into a small saucepan and boil until reduced to a thicker sauce.
Not exact matches
Pour the
strained liquid back
into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.
If you don't have a juicer then you can put the cucumber and celery
into a blender first with a little water, blend them until a smooth
liquid forms and then
strain the
liquid before pouring it
into the blender again with the remaining ingredients.
Strain the syrup
into a bowl using a fine mesh strainer, pressing on the solids to get all the
liquid out.
Strain liquid from slow cooker through a fine sieve
into a bowl.
Strain liquid through a fine mesh strainer
into a large heatproof container.
Strain off the
liquid first, then measure only 1/2 cup back
into the food processor.
Allow the cream / milk to steep with the popcorn for 10 - 15 minutes, then
strain the
liquid through a fine mesh sieve
into a small pitcher or
liquid measure, pressing the solids with the back of a spoon or ladle to release as much
liquid as possible.
Once nuts & water are blended well
into a milky
liquid,
strain through a Nut Milk Bag.
Using a chinois and a nut bag or cheese cloth,
strain mixture
into a saucepan, pressing hard to extract every bit of
liquid.
Strain the reserved porcini
liquid into the beef bouillon — you should have about a cup of very flavorful broth.
Strain through a fine sieve
into a bowl placed over ice, pressing solids to extract all
liquid (discard solids), stir in rum and cool completely.
Strain the cooking
liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).
TO
STRAIN: Purchase food grade cheese cloth and pour the
liquid thru the cloth
into a bowl.
Discard the bay leaves from the pot, and
strain the rest of the
liquid into a medium - size saucepan.
Place the
strained vegetables
into a blender; add 1/2 the
strained liquid and pulse on low, gradually adding more
liquid until the mixture becomes a smooth sauce consistency.
Strain the sauce back
into the saucepan, pressing on solids to extract all the
liquid possible.
Directions:
Strain the
liquid from the crockpot
into a pan.
Strain soaking
liquid and stir
into the rice with a little of the hot stock.
Strain through a fine - mesh sieve lined with a layer of cheesecloth
into a large pitcher, squeezing out as much
liquid as possible.
Strain the
liquid though the nut milk bag (or cheese cloth)
into a clean glass jar.
Strain mixture through a fine - mesh sieve
into a heatproof bowl, pressing on the solids to extract as much of the
liquid as possible.
Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot
liquids),
straining each batch as blended through a fine - mesh sieve
into a large heatproof bowl, pressing hard on and then discarding solids.
Note: Use the organic, low - sodium, canned chickpeas and
strain off the
liquid into a measuring cup using a fine mesh strainer.
Strain tomato
liquid back
into the saucepan.
Before serving,
strain about 1/3 of the poaching
liquid into a saucepan.
If you are using the optional ingredients, then pour the
strained milk back
into your rinsed out blender and add in the vanilla extract and
liquid sweetener to taste.
Blend the almonds
into a smooth pulp along with garlic, shallot, and a few other flavorful ingredients (and plenty of salt); and
strain some of the excess
liquid from the blended mixture
Strain seeds through a fine - mesh sieve
into a large bowl, reserving cooking
liquid.
Strain the apple juice mixture
into the blender to make sure only the
liquid comes through.
Using hands or two forks, shred the meat
into small pieces and place
into the
strained liquid.
If your mango mixture gets an excess of
liquid while cooking,
strain the mangos and reserve the mango
liquid into a bowl.
Strain braising
liquid through a fine - mesh sieve
into a medium saucepan; skim off fat from surface and discard.
Strain the cooking
liquid through a fine - mesh strainer
into a medium saucepan and skim the excess fat.
Caveat, upon thawing, push out any extra
liquid by dumping the pumpkin
into a fine mesh
strained and squishing it with a large spatula.
Add the pumpkin and whisk everything together, then
strain through a fine - mesh sieve
into a bowl or 2 - quart
liquid measure (this step is optional - I skipped it).
Strain liquid from 2 coconuts through a dampened - paper - towel - lined sieve
into a 1 - cup measure and set coconuts aside.
Then
strain the
liquids from the slow cooker through a fine sieve
into the large bowl, too.
Strain braising
liquid into a medium saucepan; discard solids.
Strain poaching
liquid into a medium size pot.
Strain the sauce through a strainer
into a medium bowl, pressing the onion mixture to extract as much
liquid as possible.
Strain the sauce, pressing all of the
liquid into a bowl.
Strain braising
liquid into a large bowl.