For sifting flour, making silky smooth sauces, perfecting poached eggs, dusting desserts, and more.
through the eight sifters to see which caught seeds and pulp, and which produced a seedy, lumpier final product. Straining pastry cream before it chills catches any strands of curdled egg, overcooked custard, or errant, stringy vanilla bean bits. That’s why we also ran about 1 1/4 cups of pastry cream through each model to see if any made a difference on the look and taste of the final product.
An example of a too-seedy strawberry sauce—the result of a strainer with mesh that wasn't fine enough.The Rösle, RSVP, and Yummy models also all outperformed the rest in the strawberry sauce test, producing an ultra-smooth texture with no seeds or other debris. Meanwhile, the Cuisinart 7.5-inch strainer performed the worst, yielding a grainy sauce with lots of seeds and pulp.It turns out that any strainer is capable of producing a good-textured pastry cream.
Other important questions to ask of any potential strainer: Does the handle make it comfortable to hold and easy to control? Do the hooks on the opposite end keep the strainer steady when you’re resting it on top of a bowl? Is the strainer well-constructed and sturdy—or does it bend and dent with little effort?Rösle Stainless Steel Round Handle Kitchen Strainer, 7.9-InchThis strainer makes you feel like a better cook just by holding it.
And that’s all without mentioning that it tied for first in the strawberry sauce test, producing a smooth, seed-free final product. It came in second place in the whole grain flour test, sifting out six grams of bran, whereas RSVP sifted out seven grams. Still, that’s no small feat with something so fine.The biggest drawback is the price tag; at $40, it was the most expensive of the lineup. Though we’d have to really nitpick to find other flaws.
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