If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer. Just put the thawed spinach in the potato ricer and clamp down the top portion and squeeze. With one or two squeezes, the spinach is completely dry and ready for your recipe.
Source: I got this tip from a friend of mine a long time ago when we were both personal chefs.
I love clever ideas like this. Thanks so much for posting it. I had used the towel to wring it out, but it gets so nasty. And this way I will be able to use the spinach juice for bread or soup or cooking rice too. Great idea!
A few years ago I saw a food show host use a green kitchen towel. You don't have to worry about it staining the towel. I don't have a green towel but I use a dark towel to get the spinach really dry.
It never occurred to me to use paper towels or even a cloth towel. I just let the box of spinach thaw, then pick the spinach up in my hand and, um, SQUEEZE it over the sink. If I had a ricer I'd try that method though, as it sound easy.
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