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Placed against the edge of a pot or pan, this crescent-shaped utensil helps drain off excess liquid while keeping the cooked ingredients within the pan.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A version of clarified butter and one of the most common types of cooking fat used in India. In the U.S., it is prepared differently than clarified butter, simmered much more slowly so that the milk solids settle to the bottom of the pan.