How and what is Seiveing?!
How and what is Seiveing?
I am making Blackberry Jam for the first time. The reciepe says to seive 1/2 if the fruit. I sorta get what it means but I don't know how to do it..
Answers:
It's telling you to strain the fruit, so that you get mostly juice and not so much pulp. That's consistent with making jam rather than jelly; for jelly, you'd generally strain all of the fruit. You can use a metal sieve, a ricer, or cheesecloth (available at most fabric stores) to do the job, as long as the holes are small enough.
Makes me hungry just thinking about it - enjoy!
Source(s):
http://en.wikipedia.org/wiki/chinoise_%2...
put it tight mesh strainer or nylon stocking to remove seed and end up with pure friut concentrate
It is just a way to turn the fruit into an even textured paste that can be blended into the recipe. I don't know if you could do that with a flour sieve but I suppose it is possible. Basically it is just forcing the mixture through a fine mesh.
It means that you put 1/2 of the fruit through a sieve, which is that metal mesh thing that many people also use to drain veggies into. It has to be a metal mesh one though, not to be confused with a colandar, which has huge holes in a plastic bowl. The reason they want you to do that is so that you can catch some of the fruit solids, like the seeds and the skin. You're basically just extracting the juice for your jam.
-USING A FILTERING AGENT---CLOTH, FINE MESH ---TO SEPARATE , "BY STRAINING", THE PARTICULATES FROM THE REMAINING LIQUID IN WHICH IT WAS PREVIOUSLY MIXED OR SUSPENDED---"TO USE A SIEVE"