A Chinese Scoop Strainer
A Chinese scoop strainer is used for straining, skimming, and deep-frying. It is very convenient to lift a fried fish, pieces of meat, and chips from hot oil, or to remove noodles, wontons, and dumplings from boiling water. There are different sizes to choose from.
Also know, are strainers and colanders the same thing?
A strainer is really a catchall name for any type of, well, strainer. It is usually fine mesh and bowl-shaped, good for rinsing a pint of berries or draining pasta. A colander is typically a larger bowl-shaped strainer, often with bigger holes (although that’s not always the case).
- Get a stainless steel ladle. …
- Make sure the bowl is big enough to draw 1/2 cup of soup or more per scoop. …
- Make sure the handle reaches to or slightly above the rim, not below. …
- On that note, get a ladle with a hooked end, and a slightly angled handle.
Then, what is a ladle with holes in it called?
A slotted spoon is a spoon implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top.
What is a noodle strainer called?
A colander (or cullender) is a kitchen utensil used to strain foods such as pasta or to rinse vegetables. … It is sometimes also called a pasta strainer or kitchen sieve’ Conventionally, colanders are made of a light metal, such as aluminium or thinly rolled stainless steel.
What is a skimmer spoon?
A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used in Chinese cuisine.
What is a spider strainer?
Also called a wok skimmer, wire skimmer, or wire scoop, a spider is a round, long-handled strainer with a wide metal basket that resembles a spider’s web (hence the name!). … “It’s super efficient because you can scoop out a lot of stuff in one motion,” says Sarah. “It holds so much more than a slotted spoon.
What is a strainer in science?
Word forms: plural strainers. countable noun. A strainer is an object with holes which you pour a liquid through in order to separate the liquid from the solids in it.
What is a strainer ladle?
The kitchen tool ladle strainer is designed to help you remove the oil in the pot easily and quickly. … This is a kitchen utensil, it’s the perfect strainer for soup and other foods, you can even use the spoon to make delicious soups.
What is a strainer spoon called?
Unlike sieves or strainers, which have fine mesh screens for straining away liquids as food is retrieved, the spider can be used as a strainer for larger pieces of food. … They may also be referred to as sieves, spoon sieves, spoon skimmers, or basket skimmers.
What is a straining ladle used for?
Our Nylon Straining Ladle is an excellent, all-in-one tool for scooping, straining, and pouring. Use it with soups, stocks, vegetables, and more. Ladle has a 1-cup (250 mL) capacity, so it’s perfect for portioning as you serve.
What is spider spoon?
A spider is a long-handled spoon with a fine-mesh basket in the shape of a shallow bowl. Traditionally, the mesh is hand-tied with wide lattice-like openings, and the long handle keeps your hands away from pesky things like bubbling hot oil. Its unusual name comes from the spider-web pattern created by the wire.
What is the hole in the spoon for?
Yep, the hole in the middle is actually just there to help you drain your pasta. And, as many brands offer different-sized holes – it’s impossible that every spaghetti spoon holds one portion of spaghetti. A spokesperson for John Lewis told us: ‘[The hole] is for draining water.
What’s the difference between a chinois and a strainer?
Chinoises are often more expensive than your average colander or strainer, and for good reason! A chinois is cone-shaped, which comes with the benefit of extra surface area for straining. They have very small, fine holes for extremely fine straining. They’re primarily used for straining liquids.
Why is it called a china cap strainer?
Metal sieves with conical wire mesh bodies, often called bouillon strainers, or chinois, are as classic as the stocks and sauces for which they are intended. Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie’s hat.