Süzgeçli

Süzgeçli is a Turkish word that translates to "with a sieve" or "strained" in English. It is most commonly used in a culinary context to describe food preparation methods. When a recipe calls for süzgeçli, it means that a liquid, such as broth, sauce, or fruit juice, should be passed through a sieve or strainer to remove any solid particles. This process results in a smoother, clearer, and often more refined final product.

For example, making a clear consommé often involves straining the broth through a fine-mesh sieve lined with cheesecloth to achieve a perfectly transparent liquid. Similarly, when preparing fruit purees for desserts or baby food, straining can remove seeds and pulp, creating a smoother texture. The term can also be applied to the equipment itself, though less frequently, referring to a sieve or strainer used in the straining process. The primary function of using the süzgeçli method is to improve the texture and appearance of food and beverages by removing unwanted solids, thus enhancing their overall quality and palatability.