Preparation Technique: Why Is Food Passed?

With liquid foods such as sauces or soups, solid parts often remain during preparation that are not supposed to be served. In order to separate these from the liquid components, the food is strained. The solid components are often ingredients that were important for the taste during preparation but are no longer desired in the finished dish. These can be cores from processed fruits, pieces of vegetables, and coarse spices, but also fish bones or bones.

To strain, pour the entire dish through a fine-meshed sieve, in which the solid ingredients get caught. There are also special straining cloths that can be used to separate particularly thoroughly. Alternatively, the work step can be made easier with the help of hand-operated food mills.