If a recipe calls for cooked shredded zucchini, yellow squash or frozen spinach with the water squeezed out, you no longer need to waste paper towels, kitchen towels or cheesecloth which makes a mess. Use a potato ricer instead. Put the cooked squash or thawed spinach in the potato ricer, clamp down the top and squeeze. This works best in small batches. With one or two squeezes it’s dry and ready for your recipe.
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