FoodBanter.com - View Single Post - Cooking spinach bachelor-type question

In article >,
(Nick) wrote:

> I like steamed spinach. How do I get it so it's not runny and wet. In
> restuarants, it's always chopped fine and dry, it seems. How can I do
> this? What do I need? Special chooper? Cheesecloth? What do I do?

Someone here (Dimitri?) suggested using a potato ricer. I use my hands
to squeeze thawed, drained chopped spinach.
--
-Barb
12-17-03: Melba Does Manhattan pix in entirety have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."