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A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

A kitchen device that is most used to strain liquids away from other ingredients but also to ocassionally sift fine ingredients away from larger ingredients.

Shaped to fit in a beverage shaker or tumbler, this type of strainer is used in home or commercial bar areas to keep chunks of fruit, larger pieces of pulp, ice, and other ingredients mixed in a beverage shaker from entering a glass as the mixed contents are poured.

To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate various contents from other contents such as removing smaller particles from larger particles.

Most often designed to fit a variety of can sizes, this type of Strainer is made to easily seperate liquid substances from the food contents in a can.

Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.