Recipes cleaning – Weston Stainless Steel Cone Strainer User Manual

Page 4

RECIPES

CLEANING

It is best to clean the

Strainer immediately after use to prevent food from drying in

the holes of the

Strainer.

To clean, from the outside of the

Strainer, flush away the particles

with a strong stream of warm water

(figure 3). A fine bristle brush with

warm, dish-soap water should be

used to gently remove any remaining

residue, starting on the inside of the

Strainer then moving to the outside

areas. Flush the

Strainer with warm,

clean water and dry immediately.

Gently clean the

Stand and Pestle

with warm, dish-soap water and a soft

cloth. Rinse with warm, clean water

and dry immediately.

Store the

Strainer, Stand and Pestle in the box in a clean, dry area to prevent

damage to the product.

The

Strainer is dishwasher safe.

The

Stand and Pestle are NOT dishwasher safe.

Figure 3

SOUR CREAM MASHED POTATOES

3 lb Yukon Gold potatoes

1 1/2 cups milk

6 Tbsp unsalted butter

1/2 cup sour cream

Salt & freshly ground black pepper

Peel and cube the potatoes into 1” (2.5 cm) cubes

Place the cubed potatoes into a large pot

Cover the potatoes with cold water and add enough salt so the water tastes salty

Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12

minutes, until the potatoes fall apart easily when pierced with a fork

Heat the milk and butter in a small saucepan, making sure it does not boil

Set the milk and butter aside

When tender, drain the potatoes

Place small amounts of the potatoes into the Cone Strainer, using the

Pestle, smash all the potatoes through until smooth

In a large bowl, slowly whisk in enough of the hot milk/butter mixture to the

potatoes to make the them very creamy

Whisk in the sour cream

Season to taste with salt and pepper

STRAWBERRY JAM

2 lb fresh strawberries

4 cups white sugar

1/4 cup lemon juice

Place small amounts of the strawberries into the Cone Strainer, using the

Pestle, smash all the strawberries through until smooth

Discard any seeds and stems left inside the Cone Strainer

This should yield about 4 cups of mashed strawberries

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice

Stir over low heat until the sugar is dissolved

Increase heat to high, and bring the mixture to a full rolling boil

Boil, stirring often, until the mixture reaches 220

F (105

Transfer to hot sterile jars, leaving 1/4” - 1/2” (0.6 - 1.3 cm) headspace and seal

Process any unsealed jars in a water bath

If the jam is going to be eaten right away, don’t bother with processing, just refrigerate

CANNING HINT:

Place 3 plates in a freezer... after about 10 minutes of boiling

place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute.

Run your finger through the jam on the plate... if it doesn’t try to run back together (if

you can make a line through it with your finger and it stays) it’s ready to be canned!

PRIOR TO USING: It is best to pre-soften some

foods prior to use. If the food is firm like potatoes, apples

or pears, remember to soften them by steaming or baking

to tenderness before using them in the

Strainer.

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