. When you do things that require a fine sieve. I've recently started making ghee (search for it) and used a spoon to skim the solids off the surface during cooking, then passed the butterfat through a 4-ply cheesecloth sieve. This spoon was such an improvement that I didn't really need the cheesecloth (I used it anyway, but there was very little effort). It also worked very well to remove fat from chilled homemade chicken soup - skimmers on most of them and all the pieces on this one. Cleaning is easy - hold a spoon upside down under hot tap water. Then I wash with soapy water, rinse and everything is clean. It makes my life easier.
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