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What is the most efficient way to squeeze water out of cooked spinach?

Every time I cook fresh spinach, it always has so much liquid in the bottom of the pan. I have even tried to use a lid hoping that the spinach would dry out a bit but that didn't work. When I plate the spinach I have a pool of liquid on the plate. Is the best way to squeeze the spinach or can I cook the liquid out of the spinach?

asked by Scottielew about 3 years ago
10 answers 5214 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added about 3 years ago

Do you own a potato ricer? It works really well for squeezing the water out of cooked greens like spinach

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added about 3 years ago

I use a few layers of cheese cloth and squeeze.

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added about 3 years ago

Thank you all for suggestions!

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ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

I usually use a tea towel too, but the potato ricer sounds like an excellent idea!

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added about 3 years ago

I usually just use my bare hands or push it against the sides of my giant strainer with a spatula, but have also used a salad spinner with good results.

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added about 3 years ago

I bought a jumbo potato ricer just for this use.
http://www.amazon.com/gp...

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added about 3 years ago

I'm confused by what you mean that you tried using a lid? If you are using a wide saute pan, just turning up the heat to high at the end of cooking should be enough to evaporate the liquid pretty quickly...

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added almost 3 years ago

I am a muscle tea towel squeezer too. If you put the lid on, you will steam the spinach and it will condense and remain watery. Take the lid off and the liquid will cook away very quickly.

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added almost 3 years ago

Thank you for the great ideas and suggestions! I thought I would be able to just put a lid on the pan but now I know that won't work!