Raven Mrgan
Jeff Scott
@mrgan Try scraping a wooden spoon along the inside of the mesh of the strainer. Keep stirring it.
Restaurant folks: is there a special tool you use for fine straining? Even the largest mesh strainer I have takes forever to strain mole.
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@jeff148apps Well, obviously :) But it's still back-breaking, slow work.
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@mrgan First pass with cheesecloth. If you need finer, go with an Aeropress. Finer still? Read up on stock clarification techniques. -
@JohnTheBastard Fineness isn't the problem—the amount of labor is. I spend an hour straining 2 qt. - View other replies
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@mrgan Sounds about right. I end up actively straining for an hour, or passively straining for 12 hours.
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@mrgan blend it some more. If it’s Mole that you’re making it doesn’t need to be crazy smooth? -
@ChadMortensen mole should be perfectly smooth. -
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@mrgan Food mill? -
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@mrgan I vote spoon. -
@ladywhimsy I bet you do. ;)
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@mrgan A tamis? They are wide and flat, which makes for easy pushing thru the mesh. Or just a big chinois and a ladle. -
@mrgan: You should ask@menchgelof. -
@mrgan Chinois? -
@mrgan Tried cheese cloth? -
@mrgan Have you tried a conical strainer or chinois? They help focus the straining to the bottom. Use a ladle to plunge the food through.
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