Does straining help in the process of checking vegetables? How should this be done?
Straining helps in cases of vegetables which are difficult to check―if one feels it is sufficient to have the taste of the vegetables in the food, without the actual leaves of the vegetable being present.
Straining a vegetable does not permit the vegetable to be eaten without being checked. It does, however, allow the taste of the vegetable to come into the food.
Follow this procedure:
1. Spray a stream of water on each side of each leaf of the vegetable.
2. Cook the vegetable, alone, in water.
3. Strain the water in a pouch, and use only what comes out of the pouch, not what remains in.
Alternately, one may cook the vegetable while it is in the pouch, together with whatever food it is to be cooked with.
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