Strain broth using a colander to remove bones (rather than fine
mesh sieve so you don't lose the garlic, ginger and onion that is delicious to keep in the broth).
Not exact matches
Place the cooked cauliflower in a fine
mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the
sieve; You need to remove as much water as you possibly can,
so don't be afraid to squeeze.
Clean your stock pot
so you can use it to strain the the filtered stock through a dampened paper towel fitted into a fine
mesh sieve.
Strain warm curd through a fine -
mesh sieve into warm crust, filling right to top of crust (do not overfill; you may have a tablespoon or
so extra).
When Israeli couscous is ready, add to a fine
mesh sieve and rinse
so that the couscous cools.
Shake the fine
mesh sieve thoroughly
so that the couscous is fairly dry.