Set a fine
mesh strainer over a bowl and pour the strawberry mixture through the strainer.
Place the Greek yogurt in a fine
mesh strainer over a bowl and allow it to drain while you prepare the crust.
Put a fine
mesh strainer over a bowl, and pour the strawberry mixture in.
Not having cheesecloth on hand, I used paper towel (coffee filter would work too) and placed it in a fine
mesh strainer over a bowl.
Remove the rosemary sprigs (it's okay of leaves have fallen off the stem) and strain the curd through a fine
mesh strainer over a bowl.
Transfer the wet mixture to a medium mixing bowl and place a fine
mesh strainer over the bowl.
Drain in small
mesh strainer over a bowl and allow to set in strainer for 9 hours.
Puree it, then either use cheesecloth to squeeze out as much clear liquid as you can, or set it in a cheesecloth - lined
mesh strainer over a bowl for the excess water to trickle out — for at least 4 hours.
Combine chocolate and salt in a large bowl; place a fine -
mesh strainer over bowl and set aside.
You can do it with a cheesecloth, coffee filter, or a very fine
mesh strainer over a bowl or jar to catch the whey.
Place the chocolate in a medium bowl or quart - sized measuring cup and place a fine -
mesh strainer over the bowl.
Place a fine -
mesh strainer over a bowl and pour the tomatoes into the strainer.
Place a stainless steel
mesh strainer over the bowl, and add the dry ingredients to the strainer to sift over the wet batter (you may need to do the dry ingredients in batches depending on the size of your strainer).
Not exact matches
While the mixture gets cheesy, line a
mesh strainer with cheese cloth or a thin, clean tea towel and place it
over a large
bowl.
Then, place a
mesh strainer over a large
bowl and pour the broth through the
strainer.
Strain the pastry cream through a
mesh strainer set
over a
bowl, pressing it through the
strainer with a rubber spatula.
Place a fine
mesh strainer over a large
bowl or pot, and lay down two layers of cheesecloth.
Use a fine
mesh strainer to sift the flours and cocoa powder
over a mixing
bowl and then transfer them into a food processor.
Over a large
bowl, sift together cake flour, baking powder, baking soda and salt with a fine
mesh strainer.
Raspberry Sherbet: Strain the thawed raspberries to remove the raspberry seeds, by gently pressing them through a fine
meshed strainer placed
over a large
bowl.
Set a fine -
mesh strainer over a medium
bowl; strain, discarding solids.
Place a fine
mesh strainer over a medium
bowl and press the pineapple puree through the
strainer into the
bowl.
Set a nut milk bag
over a medium sized
bowl OR set a doubled cheese cloth
over a medium sized
bowl OR set your fine
mesh strainer over a medium sized
bowl.
Pour the puree into a fine
mesh strainer set
over a
bowl and use a spoon to force the puree through the
strainer, leaving the seeds behind.
Place a fine
mesh strainer over a medium
bowl and set aside.
Place a fine -
mesh strainer over a medium
bowl and pour the almond mixture through it.
Pour the remaining 1 cup of cream into the
bowl and set a fine
mesh strainer over top.
Pour the stock through a fine -
mesh strainer set
over a
bowl or 4 - cup glass measure.
Place a fine -
mesh strainer over a medium
bowl and pour the custard through the
strainer, using a rubber spatula to push the custard through.
Transfer to a cheesecloth - lined fine
mesh strainer placed
over a large
bowl.
Place a fine -
mesh strainer over a large heatproof
bowl and strain the butter away from the nuts.
Pour the strawberries and their sauce into a fine
mesh strainer over a small
bowl and set aside.
Rub a drop of the purée between your fingers; if it doesn't feel smooth, transfer to a medium -
mesh strainer set
over a medium
bowl and press the mixture through with a spatula.
Blend on high for about a minute, then pour into a
mesh strainer over a large
bowl and set aside the pulp that is leftover.
Place a fine -
mesh strainer over a heatproof
bowl.
You can also place the cheesecloth in a colander, or
mesh strainer — to provide some support and structure when straining
over a
bowl.
Place a fine
mesh strainer over a large
bowl.
Transfer the mixture to a fine -
mesh strainer and set the
strainer over the mixing
bowl.
Strain the yogurt: If using regular yogurt, place it in a fine
mesh strainer lined with cheesecloth set
over a
bowl to drain for 20 to 30 minutes.
Set a fine
mesh strainer over a medium / large
bowl.
Microwave the bananas for a minute on high heat and then transfer the fruit into a fine
mesh strainer and sit
over a
bowl to drain the liquid for 1 hour.
Place the cooked bananas in a fine
mesh strainer over a medium
bowl.
Place egg white in a coarse -
mesh strainer set
over a
bowl.
Press through a medium -
mesh strainer set
over a
bowl.
After simmering for at least 30 minutes pour through a fine
mesh strainer or through cheese cloth,
over a
bowl and press the berries to get all the juice.
Pour blended greens into a fine
mesh strainer, nut - milk bag, or cheesecloth
over a large
bowl.
Strain the finished turmeric bone broth using a fine
mesh strainer over a large
bowl with pour - spout.
To do this, place the yogurt in a fine
mesh strainer that has been lined with cheesecloth or paper towels and rest it
over a
bowl.
Place a fine -
mesh strainer over a heatproof
bowl.
After the herbs have been probably infused (the nettles should be pretty translucent, especially after six weeks), place a cheesecloth on top of a fine -
mesh strainer and put it
over a medium
bowl.