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Subject: Re: Negroni Video
From: apetail
Posted: Tue Mar 20. 2007, 01:45 UTC
Followup to: "Re: Negroni Video"  by Tobinn  (Mon Mar 19. 2007, 00:41 UTC)
> Under what circumstances would a julep strainer be used rather than a 
> hawthorn?  Perhaps this would be better a separate thread but the 
> video got me wondering? 

Is there also a combination of the hawthorne and julep strainer? I don't have 
a julep strainer myselve but would like to have one because it makes pouring 
easier. But the hawthorne has the spring which can have some advantages as a 
sieve. I've occasionaly used the hawthorne strainer as a julep strainer 
putting it inside the tin or glass instead of on top. Adjusting the shape of 
the hawthorne strainer such that it looks like the julep strainer could make 
such practice easier. Are there any of such strainers or have other people 
been modifying their strainers themselves? The hawthorne strainers could be 
bended but still most of the times the handle is a bit short.

If there aren't already such strainers which I've described above than I 
predict that there will be in the near future. I suspect it will start 
somewhere in Australia or Asia. There is a lot of activity around the 
'molecular' stuff but there is no advancement in the use of science or 
technology in something simple like sieving/filtration (which currently can 
take some time for certain drinks like those with muddled fruits). Bartenders 
use the same tools as they did hundred years ago while in the food industry a 
lot has changed. The drinks have changed and there may be a need for new 
equipement design. Double straining takes a lot of time if there is a lot of 
pulp and the technique has to be done with two hands while others can be done 
with one.


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