criblée

Criblée is a term of French origin meaning "sifted" or "strained." In culinary contexts, it refers to a method of preparation where ingredients are passed through a sieve or colander to remove lumps, impurities, or to achieve a specific texture. This technique is commonly applied to dry ingredients like flour, powdered sugar, or cocoa powder to ensure a smooth and uniform mixture in baked goods and desserts. It is also used for puréed fruits or vegetables to create a finer consistency, removing seeds or fibrous material.

Beyond cooking, the term "criblée" can be found in other contexts. In gemology, it describes a type of diamond cut that features a specific pattern of facets, often resembling a sieve. This cut is known for its brilliance and sparkle. In architecture or design, "criblée" might describe a decorative pattern or texture that has a perforated or latticed appearance, reminiscent of something that has been sifted. The underlying concept across these different uses is the idea of separation or a patterned perforation.