#7 in Colandes & food strainers
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Reddit mentions of Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
Sentiment score: 6
Reddit mentions: 18
We found 18 Reddit mentions of Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers. Here are the top ones.
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Strainers come in 3-1/8-inch, 5-1/2-inch and 7-7/8-inch sizesExcellent for sifting Dry ingredientsMade from durable, Stainless Steel meshDishwasher safeLifetime Limited
Specs:
| Color | Silver |
| Height | 8 Inches |
| Length | 15.25 Inches |
| Number of items | 3 |
| Size | 1 |
| Weight | 0.08 Kilograms |
| Width | 5.13 Inches |
Protip for your powdered sugar! Dump it in a mesh sieve and tap the side of it against your palm to dust the donuts more evenly.
Here's how you do dis:
Preheat your oven to 240F (115C)
Take a baking sheet and line it with parchment paper
Break any large stems apart (I usually break anything over 1/2")
Spread out your stems over the sheet
Place in the preheated oven and let them cook for about 30-40 minutes
Pull them out and let them cool for 10 minutes
Use the parchment paper to funnel all the stems into a cooking pot
This next part all depends on how many stems you have
I add about a tablespoon of butter per "handful" of stems I have
This is important because the fat in the butter will bind with the THC (I've also used coconut oil for this as well)
Add enough water so no stems are sticking out
Turn it on the lowest setting and let it simmer for 30 minutes
Next you have to remove all the stems and debris
I use a small strainer like this:
https://www.amazon.com/Cuisinart-Stainless-Steel-Strainers-CTG-00-3MS/dp/B007TUQF9O/
Strain it into a bowl or I use a liquid measuring cup so I can pour it easier
I like to make hot cocoa with it as I'm not a tea/coffee person but my girlfriend says that it's much better with a citrus tea than coffee
That's what I do with my stems. Hope this helps.
Edit: To fix the link and change some words around.
I use it to strain boiled veggies, fish things out frying oil (or soup), force cauliflower through it to make "mashed potatoes" drape melted cheese over it upside down to make "bowls" (helps to keep it from getting soggy and drain a little grease) I even put a paper filter in one to make coffee pour over style when my coffee maker was broken.
this type
*added link
If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:
All Clad Stainless:
Cast iron:
Enameled dutch oven (Staub):
Various Appliances:
Knives:
Other misc stuff:
Bakeware:
Fun things to have if you think you'll use them:
These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers https://www.amazon.com/dp/B007TUQF9O/ref=cm_sw_r_cp_awd_SbS8wb3VC9ED6
I put a regular, coffee pot filter into one of those regular metal strainers used in the kitchen for pasta, etc.
Then, I slowly pour the mixture of coffee and water (that's been sitting in that big jar all night) onto the filter/strainer. Since it's a coffee filter (and made for straining coffee) it catches 99% of the grinds. When I'm finished, I just dump the filter into the trash.
The only cleanup left is rinsing off the strainer- almost no coffee grinds touch that so it's just hot water then dry it. And the original (1st) jar where you originally brewed the coffee/water overnight may need a rinsing since some coffee grinds stick to it.
Equipment needed for my method: Two very large jars of equal size (the ones used for brewing Kombucha seem to cost less than mason), kitchen strainer, coffee filter... and coffee of course LOL.
a good colander and screen.
Easiest way I've found is get a mesh colander, something like this. Add water to french press and pour grounds out into the colander over the sink. Dispose of grounds in trash or compost if you don't want to use sink.
https://www.amazon.com/Cuisinart-CTG-00-3MS-Stainless-Steel-Strainers/dp/B007TUQF9O/ref=sr_1_7?ie=UTF8&qid=1517934596&sr=8-7&keywords=strainer+handheld
While they're a fantastic tool, a stand mixer is expensive. However, having a mixer on hand can be insanely useful. A decent handheld mixer can do the job for way less. Aside from that, these would be my suggestions.
1.) Knives. Get something decent and try to learn to keep them sharp. you don't need a huge knife block, 2 or 3 basics will do the trick. A small and large basic knife and a serrated knife will be plenty to start with. A set of basic cutting boards to go with these as well. Get more than one because you shouldn't cut raw meat on the same board as cooked meat or veggies and so on.
2.) Measuring tools. 1 set of measuring cups, 1 set of measuring spoons, 1 liquid measuring cup. I prefer metal for the first two and pyrex for the last. In my experience the numbers wear off the plastic ones pretty quickly and they stain. And yes you need all 3, liquids are measured differently than solids.
3.) Graduated mixing bowls. Pyrex are also great for these. I have this set and they have served me well.
4.) Pans. These really depend on what you want to do. If you want to focus more on cooking start off with a few basics. A larger stock pot, a sauce pan, one or two frying pans (i prefer to have multiple sizes) and some basic pans for the oven. A 13x9 metal or glass pan is a must have for me as well as an 8x8 or 9x9 square pan. If you want to bake as well you'll need to add cookie sheets and possibly a few more specialized items like muffin pans. Nonstick is sometimes frowned upon by chefs and cooks, but truth be told they're fine for most applications. Personally, I highly recommend against silicone pans. In my experience they smell foul and are a pain to clean.
5.) Utensils. Do not get the cheap shitty plastic set. Just don't. It's a waste of money. I cannot count how many cheap plastic spatulas I've thrown out because they melted or peeled or something. Go with silicone instead. You can use metal, but keep in mind metal tools+nonstick pans=scratched ruined pans. (This does not apply to spatulas used for things like stirring or spreading frosting btw, only to ones you will use on your stove). As for as what you'll need, I would suggest a set of wooden mixing spoons, and a set like this that includes the basic items; a normal spoon, a slotted spoon, a turner, and a pasta fork.
6.) Specialty utensils. Once again, these depend on what you want to do. Whisks are handy for a lot of things and a box grater comes in handy. A silicone pastry brush is nice for certain things and easier to clean than a normal one. A basic strainer was something I didn't realize how useful it was til I got it.
8.) Other Basics: Oven mits, towels, kitchen twine, tupperware in multiple sizes, egg separator, can/bottle opener.
9.) A basic cookbook. I'm a huge fan of this edition of the BH&G cookbook. On top of a lot of basic, fun recipes it includes a lot of extra information about tools, techniques, and some nifty tips and substitutions. I have a separate binder of my own recipes, but this is my most referenced cookbook.
What sorts of food are you hoping to learn to cook? I can expand on any of this depending on your interests.
I find these to be simple and easy to control and low enough surface area with the small one:
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers https://www.amazon.com/dp/B007TUQF9O/ref=cm_sw_r_cp_apa_fioNAbMMG7XVG
I use a small mesh strainer basket that I set over a small pot and push all my sauce/mash through. My results have been so spot-on with a store-bought quality I'm kind of blown away.
I bought these for general purpose straining and they have been perfect! I even use them for rinsing rise and other things like that. They work great for more than just sauce!
I cold brew gallons at a time with two pots, a strainer and a reusable nylon coffee filter for the final filter step.
Any grocery store has a cheap version of both for <$5 each. (Not sure why the amazon prices are this high, just the first images I could pull. )
Just pour from one pot to the other through the strainer 2-3 times, then set the coffee filter in the strainer for another 1-2 pours. Couldn't be simpler.
I could really use these Cuisinart Strainers (from my Kitchen wishlist).
Thanks!
Strainers like these work really well, if you "jiggle" them a bit so the mini doesn't stay in contact with it at all times.
I think Reaper themselves says to use boiling, but hot enough for steam to form has been good enough in my experience. I'm new though--is there a reason you should avoid boiling?
I go lo-tech and use a strainer. Something like these: https://www.amazon.com/Cuisinart-Fine-Stainless-Steel-Strainers/dp/B007TUQF9O
Just shaking the grinds in a strainer.
Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers, CTG-00-3MS https://www.amazon.com/dp/B007TUQF9O/ref=cm_sw_r_cp_apa_6TflzbDZSQEPG
For the love of spaghetti i need strainers!
do you know how hard it is to hold a pot of spaghetti against a plate to drain out the water!!! its like im a fucking caveman!