Drain

To drain is to remove excess liquid or fat from food, usually by allowing it to flow away through a colander, sieve, rack or other suitable method. Draining may be used to control texture, remove cooking liquid, separate solids from a sauce or reduce excess surface fat.

Common kitchen applications

• Pasta: drain cooked pasta in a colander, reserving some cooking water when it is needed to finish the sauce.
• Fried food: transfer food to a rack or suitable draining surface so excess oil can run off while the crust remains crisp.
• Vegetables: drain blanched or cooked vegetables thoroughly before sautéing or plating.
• Ground meat: carefully remove excess rendered fat when the recipe requires it.
• Canned ingredients: drain beans, tomatoes or other products when the recipe calls for the packing liquid to be removed.

Choosing the right draining method

Use a colander for larger quantities of liquid, a fine sieve for small solids, a spider for lifting food from hot liquid and a rack for fried items. Paper towels can absorb surface oil, but may trap steam and soften a crisp coating if food is left on them too long.

Chef’s tip: Drain with the final texture in mind. Let fried food rest on a rack rather than piling it in a deep container, and reserve pasta water before draining if it will be used to emulsify the sauce.

Key distinction: Draining removes liquid from food; straining separates solids from a liquid, often to clarify or refine the liquid itself.