Strain through
a fine sieve into a large bowl, and stir in coffee liqueur and vanilla.
Then strain the liquids from the slow cooker through
a fine sieve into the large bowl, too.
Not exact matches
Pour the mixture through the
fine - mesh
sieve into the
large mixing
bowl.
Place a
large fine mesh
sieve over a
bowl and ladle that fruit
into the
sieve.
When the custard thickens enough to coat the back of a spoon, remove it from the heat and strain it through a
fine - mesh
sieve into a
large bowl.
Pour custard through a
fine - mesh
sieve into a
large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally.
Using a rubber spatula or wooden spoon, press the strawberry puree through a
fine mesh
sieve and
into a
large bowl.
Strain the stock through a
fine - mesh
sieve and
into a
large bowl.
Strain broth through a
fine - mesh
sieve into a
large bowl; discard solids.
Strain the mixture through a
fine mesh
sieve into a
large bowl over an ice bath.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like
fine sand (if necessary, pass the blended cashews through a
sieve — and re-process the parts that are not
fine enough to pass through the
sieve) 3) In a
large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another
bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients
into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter
into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing
into 8 portions.
Strain soup through a
fine - mesh
sieve into a
large heatproof
bowl.
Strain mixture through a
fine - mesh
sieve into a
large bowl, pressing on solids with a rubber spatula.
Strain pudding through a
fine - mesh
sieve into another
large bowl.
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.
Strain seeds through a
fine - mesh
sieve into a
large bowl, reserving cooking liquid.
Because I had added porcini powder to the broth at the beginning, after cooking it with the thyme, crushed garlic, peppercorns and bay leaves... I strained it
into a
large bowl with a
fine sieve and then strained it back
into the pot with a piece of cheesecloth in the
sieve to remove the powder and clarify the broth.
Strain the purée through a
fine - mesh
sieve into a
large bowl, using a rubber spatula to press the purée through.
Scoop the vegetables
into a
sieve or
fine - mesh colander, and drain the vegetables
into a
large bowl, pressing firmly on the vegetables to extract every last drop of juice.
Strain through a
fine - mesh
sieve into a
large bowl, pressing on solids; reserve rice for another use.
Pour custard through a
fine - mesh
sieve into a
large bowl or a 4 - cup measuring cup.
Strain marinade through a
fine - mesh
sieve into a
large bowl and set infused wine and aromatics aside separately.
Strain braising liquid through a
fine - mesh
sieve into a
large bowl; discard solids.
Strain stock through a
fine - mesh
sieve into a
large bowl, then strain again
into another
large bowl or airtight containers.
Into a
large bowl, pour the custard through a
fine - mesh
sieve to remove any strings from the mango (discarding solids).
Let stock cool, then strain through a
fine - mesh
sieve into a
large bowl, pressing on solids; discard solids.
Strain through a
fine - mesh
sieve into a
large bowl; set beef and gravy aside separately.
Strain through a
fine - mesh
sieve into another
large bowl.
Strain through a
fine - mesh
sieve into a
large bowl.
Strain mole through a
fine - mesh
sieve into a
large bowl and stir in grapefruit juice and lemon juice; season with salt.
Using the back of a
large spoon, press the cheesecloth
into a
fine - mesh
sieve positioned over a
bowl, releasing as much pectin - rich liquid as possible.
2 Using the back of a
large spoon, press the ricotta through a
fine - mesh
sieve into a
bowl.