sieve
Use a sieve to drain the pasta.
A sieve is used to separate cooked pasta from hot water.
A utensil with a mesh bottom used to separate finer particles from coarser ones or solids from liquids.
She poured the flour through a sieve to remove lumps.
Sifting flour removes clumps for smoother baking.
The archaeologists used a sieve to sift through the dirt for artifacts.
Sifting soil helps find small historical objects.
Commonly used in cooking and scientific sieving (e.g., chemistry labs).
To examine something thoroughly, separating what is useful from what is not.
The detective sieved through the evidence to find the key clue.
Carefully examining details to identify important information.
She sieved the job applications to shortlist the best candidates.
Selecting only the most qualified applicants.
Often used metaphorically in business and research contexts.
Collocations
Pro Tip
Cooking tip
Sieve dry ingredients like flour or powdered sugar to avoid lumps in baked goods. Use a fine-mesh sieve for smoother results.
Gold Rule
When to use 'sieve' vs. 'strainer'
'Sieve' is for dry ingredients or fine solids; 'strainer' is for liquids or larger solids (e.g., draining noodles).
Word Origin
Old English 'sife', related to Middle Dutch 'sive' and Old High German 'sib', ultimately from Proto-Germanic '*sibjō'. The verb sense emerged in the 16th century.
Usage Notes
In cooking, 'sieve' and 'sift' are often interchangeable, though 'sift' emphasizes the process of separating finer particles (e.g., sifting flour). 'Strainer' is typically used for liquids (e.g., draining pasta).