Exclusive Easy Greasy™

Easy Greasy™ - The Best Colander You Should Get Your Hands On!

Copyright 2014 All Rights Reserved

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Exclusive Easy Greasy™

E-Book and Video The Best Colander You Should Get Your Hands On!



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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.

http://www.listenonrepeat.com/watch?v=DuLMB69Up8Q



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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.

Exclusive Easy Greasy™

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