People often confuse strainers with sifters because they look somewhat similar and serve a similar purpose. But are strainers and sifters the same?
Strainers and sifters have different usual jobs. A food strainer separates solids from liquids, while a flour sifter breaks up clumps and aerates dry ingredients. A fine-mesh strainer can also sift, but not every sifter is suitable for wet use.
Some people also wonder whether you could use a strainer as a sifter or the other way around. For us to know for sure, we need to break things down a little more.
What Are Strainers?
Strainers are kitchen utensils that are used to separate or “strain” liquids from other ingredients.
Normally, they look like a large spoon with meshwork.
Occasionally they’re also shaped like a big basket with a metal network in the bottom.
The meshwork is usually curved in a half-circle to have more control over the poured-out liquid.
The curvature also helps in fixing the strainer over a pot.
To use a strainer, just place it above an empty bowl and pour your mixture slowly and carefully through the meshwork and into the bowl.
You should notice how some ingredients get caught in the meshwork as you pour.
Give it a few gentle shakes to get those last few drops of liquid.
Once you’re done, check the liquid to see if some solid ingredients are left.
You may need to repeat the process a few times before getting the solution clarity that you’re after.
If your strainer doesn’t filter all the solid ingredients even after several trials, then you need a denser strainer.
The density of the meshwork determines the ability of the strainer to separate the liquid from the ingredients.
The more dense the meshwork is, the better is the strainer is in filtering smaller ingredients.
Strainers could be made from various materials. That includes but isn’t limited to steel, aluminum, and nylon.
Some strainers have hooks or curved metal endings to allow them to rest on a pot.
This prevents you from having to constantly hold on to the strainer as you pour.
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What Are Sifters?
Sifters are also kitchen devices that have fine meshwork.
However, there are a few differences in shape and uses.
The general shape of sifters is somewhat close to strainers, a metal container with a meshwork in the bottom.
However, unlike strainers, sifters aren’t used to separate ingredients from liquids.
Instead, they help break down clumps within an ingredient.
Depending on the design, you may shake, tap, turn a crank or squeeze a trigger to move the dry ingredients through the mesh.
A strainer may also need gentle tapping or agitation, depending on what you are straining.
The meshwork in most sifters is usually flat to help spread the powder all over the surface.
This makes the sieving process easier and faster.
Flour or powdered sugar are good examples of ingredients that could have large clumps.
Sifting separates clumps and adds air; it does not mill flour particles finer. Follow the recipe’s directions for whether and when to sift.
To correctly use a sifter, place the sugar (or the flour) in the sifter and start to shake it.
The bigger particles won’t go directly through the fine meshwork.
The particles should break down into smaller particles that can go through the fine meshwork.
Do not automatically discard retained flour or other measured ingredients. Work ordinary clumps through gently; if you find foreign matter or signs of spoilage, stop and assess the ingredient rather than changing the recipe’s measured amount.
Some sifters have a built-in trigger that you could use to make the shaking or the sifting easier.
Like strainers, sifters could be made from steel.
Additionally, they could be made from plastic.
What remains in the mesh depends on the ingredient and the mesh size. Follow any recipe instructions for material that should be removed.
Can You Use Strainers As Sifters?
A clean, dry, fine-mesh strainer can stand in for a flour sifter, as King Arthur Baking explains. Tap it gently so the dry ingredients pass through the mesh.
However, not every strainer can be used as a sifter.
Use fine mesh to help break up ordinary clumps in dry ingredients.
If you use a strainer with big spaces, the bigger ingredients will just go through and won’t get broken down into finer pieces.
Place your sugar or flour into the strainer.
Then use your hand to gently hit against the strainer until all the powder is sifted through.
The time depends on the mesh, ingredient and quantity, rather than the curvature alone.
Choose a strainer that is large enough to handle the quantity comfortably.
Can You Use Sifters As Strainers?
A flour sifter is intended for dry ingredients. Do not use it to strain liquids unless its maker permits wet use and it can be cleaned properly. A food strainer that is suitable for the liquid and its temperature is the more straightforward choice.
A fine mesh can drain slowly or clog with solids. If wet use is permitted, support the tool securely over a suitable container and follow its cleaning instructions.
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Do You Need A Strainer And A Sifter?
The answer to this question depends on how often you bake.
If you need to sift dry ingredients and do not have a sifter, use a clean, dry, fine-mesh strainer.
However, you must make sure that the strainer is completely dry.
If there are some water drops in the mesh openings, they will cause clogging and add moisture to your mix.
However, If your baking game requires precision for these delicate recipes, then it’s best to use a dedicated sifter to get the fine ingredients.
Follow your recipe: some mixtures benefit from sifted ingredients, while others do not need this step.
