Download - Exclusive Easy Greasy™
Easy Greasy™ - The Best Colander You Should Get Your Hands On!
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Exclusive Easy Greasy™
E-Book and Video The Best Colander You Should Get Your Hands On!
Easy Greasy™ - The Best Colander You Should Get Your Hands On!
Copyright 2014 All Rights Reserved
TippiPaws 2
Contents
Introduction ................................................................................... 4
What’s Included? ........................................................................... 7
How To Drain Hamburger Meat Into The Colander ..................... 10
How To Cook A Delicious Taco ..................................................... 11
How To Use Easy Greasy™ Video ................................................. 12
How To Boil Vegetables With Easy Greasy™ ................................ 14
Recipe For Vegetable Soup .......................................................... 17
How To Strain Fruits with Easy Greasy™ ...................................... 19
Rose Grape Jelly Recipe ............................................................... 21
Recipe for Butter .......................................................................... 22
Other Best Uses of Easy Greasy™ Colander ................................. 23
The End ........................................................................................ 25
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Terms and Conditions
LEGAL NOTICE
The Publisher has strived to be as accurate and complete as
possible in the creation of this report, notwithstanding the fact
that he does not warrant or represent at any time that the
contents within are accurate due to the rapidly changing nature of
the Internet.
While all attempts have been made to verify information provided
in this publication, the Publisher assumes no responsibility for
errors, omissions, or contrary interpretation of the subject matter
herein. Any perceived slights of specific persons, peoples, or
organizations are unintentional.
In practical advice books, like anything else in life, there are no
guarantees of information pertaining to individual readers.
Readers are cautioned to reply on their own judgment about their
individual circumstances to act accordingly.
This book is not intended for use as a source of legal, business,
accounting, health, fitness or financial advice. All readers are
advised to seek services of competent professionals in legal,
business, health and fitness, accounting and finance fields.
You are encouraged to print this book for easy reading.
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Introduction
A colander is a bowl-shaped sieve used in cooking to drain liquids from foods such as
pasta, meats and vegetables. Colanders were traditionally made of aluminum with a
pattern of holes punched throughout the bowl, and they featured two opposing wire
handles at the lip for lifting. Today, they are often made of plastic and do not require
handles, but are otherwise unchanged.
When using a colander to drain hot liquid from food such as noodles, it is safest for
cooks to place into the matching bowl, rather than holding it. The cook might want to
run cool water to one side, which will help reduce steam as hot water from the pot is
slowly poured into the colander.
People should avoid standing over the colander, as rising steam could scald the face. Once the pot has been emptied, a few shakes of the colander will drain any residual liquid.
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Then the noodles or other items can be emptied onto a serving dish, or back into the pan to add sauce. A colander also comes in handy for draining canned vegetables before cooking, or for cleaning raw legumes like lentils or pinto beans. Many people use it for preparing salads. After washing the vegetables, they can be simply tossed into the bowl, where they will continue to drain while the rest of the ingredients are being prepared.
1 - DOUBLE CLICK TO WATCH VIDEO!
For an even better result in preparing salads, cooks may want to try a salad spinner. This
is a colander enclosed in a slightly larger bowl, resting on a spindle. The lid of the salad
spinner has a crank, or in some models, a pump, that is used to spin the colander inside
the bowl. This creates centrifugal force that pulls water off the vegetables to settle in
the bottom of the encasing bowl. A salad spinner delivers salad that is fluffy, fresh, and
ready for serving.
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A colander is an inexpensive but necessary tool in anyone’s kitchen. Whether draining
pasta, preparing salad, rinsing raw lentils or working with canned vegetables, it can
serve many purposes.
A colander is an essential kitchenware tool similar to a strainer, but sturdier and that
enables you to strain foods or wash fruits and vegetables, while containing them in a
bowl-like vessel.
Colanders vary in size and most homes have more than one because of their versatile
nature and economical pricing. Colanders are not cookware and typically should never
be used on the stovetop, nor placed in the oven, since they are not designed to be
heated.
What distinguishes a colander from other kitchenware is that it has holes throughout
the bowl or oval shape, which allows the liquid or water to flow through. Holes can vary
in size, so some colanders are better for washing fruit, while others with smaller holes
are best for rinsing rice or straining pasta noodles. There are also colanders designed
with a partial mesh insert.
At one time, colanders had either a plastic or more expensive stainless construction, but
today there are various styles which are made of melamine and others made of silicone
construction, some of which are collapsible by design, making them easier to store.
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Some colanders have a base which makes it more stable when placed in the sink or on
the counter, while others do not. There are also strainers that are designed to fit
partially across the kitchen sink. Design preferences really depend on intended use.
Ideally, it's convenient to have three sizes - a small, medium and large colander in the
kitchen. You might also find a mini colander extremely handy for straining berries, grape
tomatoes or grapes.
Colanders can usually be cleaned in a dishwasher though some are bulky and are best
washed by hand. Plastic, melamine and silicone colanders should only be placed on a
dishwasher's top rack for cleaning. If you want to save storage space, consider buying
collapsible colanders or some of the same brand if nesting to store is possible.
Can you operate a kitchen without a colander? Not really, unless you have cookware with straining lids, a pasta pot that incorporates a straining insert, and an assortment of sturdy mesh strainers. Prices for colanders vary considerably from a couple of dollars more for a stainless model. Unique designs and larger models can be considerably more. Colanders are easy to find in the market place from large merchandise retailers to specialty kitchen outlets. They also come in various colors to more easily blend in with our kitchen.
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What’s Included in Easy Greasy™ Set?
It contains the following:
Colander
Storage Bowl
Storage Bowl Cover
Easy Greasy™ consists of a 3-Piece Colander System that is the perfect size for straining
grease from meats, rinsing fruits, quinoa, beans and vegetables. The Bowl and Colander
nests for compact storage, a must-have for consumers with limited space. The Bowl
features a flat bottom for stability and vibrant tone colors provide kitchen-to-table
appeal. The curved Bowl has no internal angles or corners, ensuring efficient mixing and
easy pouring and cleaning.
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The Colander has an elevated ring along the bottom to keep it stable in the sink or on
the countertop and elongated holes for fast, efficient draining. The lid seals the Storage
Bowl for convenient food storage in the fridge, or rests on nested Bowl and Colander to
stack while storing. Bowl, Colander and lid are dishwasher safe on the top shelf.
Step 1:
Hold the Easy Greasy™ Colander firmly and bring it over the bowl. Rotate the colander
to adjust it over the bowl as needed. The bowl and colander can always be detached
whenever the need arises.
Step 2:
Slide the cover gently over the bowl and lock it by pushing the cover down.
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How To Drain Hamburger Meat
Take the Easy Greasy™ colander and line it with a couple of layers of paper towels. The
paper towels will help soak up the grease without you losing any meat through the
colander. Empty the pan into the colander and allow the grease to strain out. Once the
grease has all strained out, grab all four corners of the paper towels and transfer the
meat back to the pan. Don't forget to wipe the pan with paper towels to remove any
lingering grease.
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How To Make A Delicious Taco
Ingredients
1 1/2 pounds ground beef
1 teaspoon ground cumin
1 1/2 cups jarred salsa kosher salt
8 taco shells
1 avocado, diced
1/2 cup sour cream
1 cup fresh cilantro
Directions
1. Heat a skillet over medium-high heat. Add the beef and cook, breaking it up with
a spoon, until browned, 6 to 8 minutes. Spoon off and discard drippings.
2. Stir in the cumin, 1 cup of the salsa, and ¾ teaspoon salt. Cook, stirring
occasionally, until heated through, 2 to 3 minutes.
3. Fill the taco shells with the beef mixture and top with the avocado, sour cream,
cilantro, and remaining ½ cup of salsa.
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How To Use Easy Greasy™
Easy Greasy™ is a plastic colander with a bowl, perforated bottom and sides. It is used
straining liquids from solid foods. It comes in handy when you need to rinse a number of
small vegetables or fruits like beans and grapes. Easy Greasy™ can also be used to strain
the water after cooking pasta. Some people use colanders with large holes to make
spaghetti, spaetzli or dumplings.
Following are the step to use a colander in the best possible manner:
Usage 1:
To use for rinsing, place the solid foods (such as fruits or vegetables) in the Easy
Greasy™ colander that you need to rinse. Then hold the colander under running water
in the kitchen sink, gently shaking the colander back and forth to shift the fruits or
vegetables so all sides are rinsed.
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Usage 2:
To use for straining, set the Easy Greasy™ colander in the kitchen sink and pour the food
that needs to be strained such as pasta or beans cooked in water into the colander. Pick
up the colander by the handles and gently tilt it back and forth to allow more liquid to
run out; be sure to use oven mitts to avoid getting burned by the hot water. Leave the
pasta or beans in the colander and rinse with running water if desired.
Usage 3:
To make Spätzle, pour the batter into the Easy Greasy™ colander , hold the colander
over a pot of boiling water but not touching the pot and push the batter through the
holes with a spatula using scissors to cut the length desired. When the Spätzle rises to
the water's surface, scoop out the pieces with a slotted spoon and drain on paper
towels.
Usage 4:
To make jams and jellies, line the Easy Greasy™ colander with cheesecloth. See recipes
below.
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How To Cook and Strain Veggies
So you might be wondering what you need to do to get the water ready. It's just boiling
water, right? But to get the best possible results, there are a few things to keep in mind.
Remember, the goal is to cook the vegetables as fast as possible. The less time they
spend in the water, the less nutrients and flavor they lose.
No matter which vegetable you use, it's best to bring the water to a boil before
adding the vegetables. And if you cover the pot, the water will boil faster.
If you add the vegetables when the water is already hot, you don't need to boil
them as long, and you won't lose as many nutrients.
For green vegetables, you should use as much water as possible. The more water
you use, the less it'll cool down when you add the vegetables.
This is important for green vegetables, because it's best not to cover them when
you boil them. Yes, it'll help the water get hotter faster, but it'll also cause the
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acids and chlorophyll when boiling vegetables to react and the veggies will lose
their bright green color.
For any other vegetables, you should use as little water as possible – just enough
to completely cover the veggies when you add them to the water.
The less water you use, the less nutrient loss. And if you're not using green
veggies, you can cover the pot to get the water boiling again really quickly.
A little bit of salt goes a long way when you're boiling vegetables. It serves two
purposes.
1. Salt raises the boiling point of water. That means the water boils hotter, and
cooks your vegetables faster. And that means less time in the water for your
veggies.
2. The right amount of salt will enhance the vegetables' flavor. You don't want to
use so much salt that they taste salty, but a bit will make the vegetables taste
better. Half a teaspoon to a teaspoon of salt per quart (liter) of water will do the
trick.
Bring the water to a boil before adding the salt. The water will boil a bit more
vigorously for a second when you do, but it'll ensure that the salt is dissolved
right away. If you add it before boiling, it could deposit on the bottom.
Depending on what your pot is made of, the salt could react with it and discolor
it.
Once your veggies are chopped and the water is boiling, it's time to boil the
vegetables.
Add the vegetables to the boiling water. You can just drop them in, in which case
you should watch out for splashes, or you can lower them in using a spoon.
Bring the water temperature back up.
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For green vegetables, leave the pot uncovered and keep the heat high. It'll help
preserve the green color.
For other vegetables, cover the pot. You can reduce the heat, so long as the
water stays at a boil.
Cook the vegetables until they're done. Depending on what vegetables you used
and how big the pieces are, it'll take more or less time. The best way to tell if
they're done is to taste a piece every so often. When it tastes done, it's done!
Remove the vegetables from the water by using the Easy Greasy™ colander.
Place the colander in the sink without the bowl if you do not want to save the
liquid or with the bowl to save the liquid for making soup another time. Pour the
pan of veggies and water into the colander then swish from side to side to make
sure to drain all the liquid.
If you're not serving the vegetables right away, you can immerse them in ice
water for a few seconds. That'll stop the cooking process, so that they don't
become overcooked after you take them out of the water. To reheat them,
immerse them in boiling water for a few seconds.
Once the vegetables are done boiling, they're ready to serve as is, but you can always
add a bit of butter or seasonings for some extra flavor.
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Recipe for Vegetable Soup
Ingredients
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth or
veggie juice saved from straining vegetables
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima
beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
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Directions
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and
Italian seasoning; season with salt and pepper. Cook, stirring frequently, until
onions are translucent about 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot;
bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20
minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until
vegetables are tender about 20 to 25 minutes. Season with salt and pepper, as
desired. Let cool before storing.
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How To Strain Fruits with Easy Greasy™
Many people use the words jam and jelly interchangeably. These two fruit preserves are
actually quite different, however. Jam contains cooked fruits and is thick and
spreadable. Jelly does not contain any whole fruit chunks or pieces and you make jelly
from the juice of cooked fruit only. When the fruits in the garden are ripe and you are
ready to begin making seedless jelly, it is necessary to strain out the seeds and fruit pulp
from the juice during the jelly-making process.
Step 1
Prepare the fruit by washing it and then chopping it into halves or quarters. It is not
necessary to remove pits, seeds, skin or cores as you cut up the fruit unless you want to
make jam later.
Step 2
Place the fruit into the stockpot. Add approximately 1 cup of water for every 3 cups of
chopped fruit.
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Step 3
Heat the fruit and the water, stirring frequently. When the fruit reaches a simmer, stir
and cook for an additional 10 minutes and then remove the stockpot from the heat.
Step 4
Moisten the cheesecloth with water prior to using. Squeeze out the excess water with
your hands.
Step 5
Position the cheesecloth in the colander with the storage bowl directly under it so that
the bowl will catch the fruit juice as it drips down. Attach the cheesecloth with a rubber
band around the rim of the bowl, if necessary. Pour the hot fruit into the cheesecloth.
Step 6
Allow the fruit to sit undisturbed on top of the cheesecloth for at least eight hours or
even overnight. Do not attempt to push the fruit through the mesh to hasten the
process because this will result in fruit pulp and seeds pushing through into the
cheesecloth and the storage bowl.
Step 7
Remove the bowl from under the cheesecloth/colander after the required time. Use the
fruit juice to make jelly and either discard the fruit pulp or use it for another purpose.
See jelly recipe below.
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Rose Grape Jelly Recipe
Ingredients
2 cups cranberry juices
3/4 cup grape juice
1 (2 ounce) package dry pectin
3 1/4 cups white sugar
Directions
Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved.
Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full
boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into
hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. To sterilizes jars and lids, process for
10 minutes in a boiling-water bath.
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Recipe for Butter
Ingredients
2 cups heavy cream
1/4 teaspoon salt
Directions
Pour heavy cream into a food processor, blender or stand mixer. Process for 10 minutes or until
the cream separates into butter curds and buttermilk. Put cheesecloth into the Easy Greasy
colander and pour the processed heavy cream straining off the liquid. You can save the liquid
which is buttermilk for other recipes. Season to taste with a little salt. Wrap the butter into
the cheesecloth and press together shaping it into a ball. Once all the liquid is gone take the
butter out of the cheese cloth and gently wash with cold water. Place on a butter dish, cover
and put into the refrigerator to keep cool.
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Other Uses for the Easy Greasy™ Colander
Wash off things
Fruit, vegetables, silverware, whatever. You can throw it in the colander and wash it
with soapy water and then rinse with clear water.
Drain Canned Foods
All kinds of fruits and veggies come in cans as well as canned beans. Regardless of the
contents of the can, if you need the food but not the broth or juice, pour it into the
colander over the kitchen sink, give the colander a shake or two, and rinse (if desired). If
you need the juice – think canned fruit – place the matching bowl under the colander
and pour the can in. Again, shake the colander to move the food around and drain any
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extra juice. Put the matching lid on the bowl and save for later use. Use the broth and
food separately, as desired in recipes.
Keep Fragile Produce Fresh
Berries, grapes, mushrooms, and other fragile, moisture-sensitive produce can be stored in a
colander in the fridge. They won’t get as moldy, so they’ll last longer.
Keep Bugs Away
No matter what you’re serving, keep the flies and other nuisances out by topping it with
an appropriately sized colander. All you have to do is turn the colander over and set it
on top. This is more important in warm weather, when eating outside, but it could be an
issue now, too. Especially if you have fruit flies and can’t get rid of them.
Strain Yogurt or Soft Cheese
Line the colander with cheesecloth, set it over the matching bowl, and fill it with yogurt or soft
cheese. You can easily drain (or even prepare) fresh ricotta this way or drain yogurt to thicken it.
Grow Sprouts
I think this is incredibly clever! Use this colander to grow sprouts. Put a thin layer of
cheese cloth in the bottom of the colander and add dirt. Add the herbs. Place the
matching storage bowl under the colander and water. The moisture from the storage
bowl will help to keep the herb moist. Place near a sunny window. You’ll always have
fresh herbs to add to stir fry or salads.
Hold Bath Accessories
Whether you’re storing bath toys, rubber ducks, sponges, or something else, a colander
will allow them to drain without sitting in water. This colander would be great for this
with its handle for lifting out of the tub.
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Conclusion
Easy Greasy™ colander has a matching storage bowl to catch liquids for using in recipes
or for grease to let cool and dispose of later. The holes are large enough to provide a
quick and thorough draining. We’d rather lose a couple pieces of pasta than to have it
sitting in water.
This colander is sturdy enough to use in large jobs required straining and small enough
to use for making small batches of food.
The following are its prime characteristics:
Fast, easy way to drain grease and store for disposal later.
Heat resistant up to 260° F and Dishwasher safe.
Add cheesecloth for easy straining to make jams and jellies.
Drain chicken and turkey drippings to use in gravies.
Strains up to 3 lbs. of meat or other veggies.