The most common use of the term strainer refers to a utensil used for straining: pass something through a filter to separate solids from a liquid. The strainer, also called strainer, It is said filter.
It is common for the strainer to be used in the field of kitchen for drain a preparation, making it lose the cooking liquid. The strainer is generally somewhat spherical or oval in shape so that it can filter a good amount of food.
The strainers feature very small holes on its surface; in this way, when a mixture of solids and liquid is dumped on them, the solids are retained and the liquid falls. Sometimes these implements have hooks to fit to the edge of a cooking pot or a container.
Suppose a person decides to prepare noodles. To do this, you must bring water to boil in a pot and then add the pasta. Once the corresponding minutes have passed and the noodles are cooked, you can toss the contents of the pot into the strainer. Thus, the noodles remain on the surface of the strainer and the water flows between the holes.
The same action can be performed when cooking rice. Due to the size of the grains of this cereal, the holes of the strainer to be used have to be almost tiny, otherwise the rice would be lost along with the water.
The Royal Spanish Academy (RAE) recognizes another meaning of strainer: this is how the religious granting ecclesiastical benefits. This use of the concept is linked to the meaning of straining as canonically granting a benefit of this kind.