Today I made some dumplings. Even though they were already precooked, I put them into a kind of vegetable broth to cook them properly (which wasn't really necessary but I did it because I like the taste).

Originally, I planned to prepare a "dry" dish in which I have fried dumplings and roasted vegetables mixed in a pan. But as the dumplings seem to lack some taste, I put the broth into the pan as well - and in this regard, way too much of it. So then instead of a dry dish, I now had fried dumplings and vegetables cooked in a broth (which also tasted fine) but it wasn't what I planned for.

Recovering from my (tasty) mistake, I would like to know how I can most effectively drain broth (or any liquid) from a pan? Can I somehow cook it really long a low heat and just wait it out? If I were to try to separate broth and other ingredients, how can I most effectively do it without dumping half of my dish into the drain? Is there a kitchen tool for this purpose? (Please note that a my normal pasta strainer has too large gaps so that finely cut vegetables would just squeeze right through it.)

posted over 4 years ago

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