We recommend 2 strainers for every kitchen. The first is a solid stainless steel colander (one big enough to wash a lot of lettuce at once). The second strainer is a fine mesh conical strainer (called a chinois) which is a must for any serious sauce or stock making. A chinois is an expensive purchase, but with care it will last many years.

When it is desirable to remove the white membrane from a peeled orange, the process can be simplified by first placing the unpeeled orange in boiling water for 5 minutes