Cut watermelon and purée in batches and pour
through sieve into a large bowl.
Sift
through a sieve into large bowl.
Strain infused stock
through sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
Pour the stock
through the sieve into the large bowl.
Not exact matches
Pour the mixture
through the fine - mesh
sieve into the
large mixing
bowl.
Use a
large spoon to press the thawed raspberries
through a
large sieve,
into a
bowl.
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 broth
through a
large sieve or colander
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.
Strain the almond milk
through a
sieve lined with a double thickness of cheesecloth (or a nut - milk bag)
into a
large measuring cup or
bowl.
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.
Strain the purée
through a fine - mesh
sieve into a
large bowl, using a rubber spatula to press the purée
through.
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.
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 coarse - mesh
sieve into a
large bowl or pitcher and chill until cool, about 1 hour.
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.
At this point you would strain the stock / broth
through a mesh
sieve into another pot or
large bowl.
Strain the purée
into a
large bowl, pushing the purée
through the
sieve, wiping off the under side of the
sieve with a rubber spatula.
2 Using the back of a
large spoon, press the ricotta
through a fine - mesh
sieve into a
bowl.