Have you tried preparing different types of food and need to separate the food from the liquid? Probably multiple times whether you are washing fruits/vegetables, cooking pasta, draining grease from cooking meats, you name it! Additionally, have you also encountered the situation where some of the food falls out of the pan/pot while pouring the fluid? You might have done it quite a number of times.
With some foods though, like fruits/veggies, you can just pick them up and wash again. Not a problem. But for some foods, perhaps like stir-fried meat, probably not worth salvaging once it hits the floor. The particles on the floor might combine with the sauce and it’s just not worth getting sick. The 3-second rule doesn’t quite apply here! Food can become contaminated the moment it strikes the floor!
Feels almost like a hassle but at the same time, you want to enjoy your meal. So what are the most common methods to strain the food?
Methods You May Have Tried (Or Maybe Not)
The Colander Method
Probably one of the most common methods. With this method, you basically set the colander in the sink. When the food is washed or cooked, you then pour it into the colander. Overall a pretty simple method.
The one risk you encounter with this method is if you don’t have the best aim. If you pour the food elsewhere other than the colander, it’s pretty self-explanatory from there. You will have to wash the foods again, unfortunately. The heavier the pot of food with water, the harder it may be to aim.
The Mesh Strainer Method
Another great method. You basically use a mesh strainer as if it were a scoop. You then scoop out the food out of the pot. This is highly recommended and works best with deep-fried foods. You don’t want to be pouring that much oil and into your sink either!
Overall, a pretty safe go-to method. With foods cooked in boiling water though, you might find yourself fishing for every last bit of food. This might take some time so it might not be the best for those on a time crunch.
The Tong Method
Using a pair of tongs, you just grab whatever food you are cooking. This method should work best for larger boiled foods like whole potatoes or corn. You have the advantage of shaking off any excess water with the tongs.
Might not be the best method if you are cooking smaller foods that come in large quantities. Something like frozen vegetables or even pasta in the forms of bow tie, rotini, macaroni, shells, etc.
The Lid Method
This is my personal favorite method. I like to think I invented it but I am sure others have thought of it too. Basically, you take your pot/pan to the sink. Cover it with the lid, BUT you leave a VERY tiny gap. A gap just large enough for the water to be poured out, but not so big that the food falls out. If you do not have a lid, you can use a bowl or plate too. Do be careful though because it may start to absorb some heat and burn your hand.
This method works best for fairly lighter pots of food. A bit difficult to do with significantly heavier combinations.
The Most Simple Method To Strain Food
(As an Amazon Associate I earn from qualifying purchases)
Perhaps the most versatile method to strain food would be using the snap-on strainer. All you have to do is to clip it onto the side of your pot/pan of food. Then pull the flap back a bit, and then pour the fluid out wherever it needs to go! The tool is quite flexible to fit practically any pot/pan. It is also made of silicone so it is quite resistant to heat and won’t melt. That is, UNLESS you cook it in the oven at 220 degrees Celsius (or 428 degrees Fahrenheit), which I recommend NOT to do.
You can angle the pot/pan at a steeper angle than before and allow even more fluid to pour out. You won’t have to worry about the food falling out because the tool will give the food a lot of support.
Sometimes the foods we eat may require some straining to separate it from the fluid it was in. There are many methods to strain the food. You also have the snap-on strainer as another option for convenience. Of course, if whatever method you were using has already been working well for you, please continue to use it! Hope you were able to gain some new ideas from this article!
Did you enjoy this article? Used the snap-on strainer before and had a good experienced? What other methods have you tried to strain food that worked well for you? Please leave a comment below!
Since we were on the topic of pasta, do you want to make it more flavorful? Check out how here.
Or maybe you were cooking meats. Even after pouring out the greasy fluid, there still seems to be quite a significant amount remaining? Find out how to further reduce the grease here.