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Sieve
Sieve
- A sieve is a fine-mesh strainer used to separate particles by size, remove lumps from dry ingredients, or create smooth textures in liquids and purées. Unlike coarse strainers, sieves have smaller holes that catch finer particles while allowing desired material to pass through. Professional kitchens often use cone-shaped sieves called chinois for ultra-smooth sauces.
If you don't have a sieve, use a colander lined with paper towels or a clean, lint-free dish towel.
Tap the sides of the sieve gently to help ingredients pass through without forcing.
For dry ingredients like flour, use a spoon to lightly stir contents in the sieve.
Double-sieve delicate mixtures like custards for silky-smooth results.
Rinse sieves immediately after use to prevent ingredients from drying and clogging mesh.
Different mesh sizes serve different purposes - fine for powders, medium for sauces.
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Classic Sheet-Pan Nachos
These are sheet pan (bar-style) nachos done the right way...layers of fresh toppings, melted cheese, and that perfect balance of crispy chips and fresh toppings. The key is baking just long enough for the cheese to melt without getting crispy, so you get that ideal texture in every bite.