How to strain stock properly using a fine sieve (not a coarse one)
Use a fine sieve to strain stock for a cleaner result; a large/coarse sieve isn’t enough.
When finishing beef stock, the chef emphasizes using a fine sieve to catch extra particles and produce a cleaner pour.
The short version
- A fine sieve strains stock better than a large/coarse sieve
What you need
- fine sieveRecommended for final straining
What goes wrong
Using only a coarse sieve and ending up with sediment in the stock
Use a fine sieve for the final strain.
Why it works
Finer mesh removes smaller solids that cloud stock and affect texture.
Learn next
Cook orzo directly in the pan by submerging it in stock until absorbed
Add orzo and stock to the pan, make sure the pasta is fully submerged, then simmer until the liquid is gone to cook it without a separate pot.
Cook rice by simmering in stock until the liquid is absorbed
Add rice, cover it with stock, and let it boil/simmer down until the liquid is gone to cook the rice in one pan.
Use the oven as an alternative to an air fryer for finishing the pizza
If you don’t have an air fryer, you can finish cooking the topped pizza in the oven instead.
Finish a topped pizza in an air fryer at 180°C for 7 minutes
After topping the base, cook it in an air fryer at 180°C for about 7 minutes to melt cheese and heat through.