Online Google Dictionary

cheesecloth 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈCHēzˌklôTH/,
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cheesecloths, plural;
  1. Thin, loosely woven cloth of cotton, used originally for making and wrapping cheese

  1. a coarse loosely woven cotton gauze; originally used to wrap cheeses
  2. Cheesecloth is a loosewoven gauze-like cotton cloth used primarily in cheese making and cooking.
  3. A soft, sheer, woven cloth, often porous. Cheesecloth is often bleached white or naturally off-white, and can be used for cooking and straining liquids.
  4. A light, fine mesh gauze used for straining liquids.
  5. Cloth normally used to squeeze the watery stuff out of cheese curds without squeezing cheese all over the kitchen. Handy in general for filtering solids out of liquids.
  6. A thin, lightweight, loosely woven carded cotton cloth in a plain weave.  According to the Industrial Fabrics Association International, when dried the material is used as bunting (q.v.).
  7. A fine linen mesh cloth, traditionally used in cheese making to strain whey from curds. Used by chefs for fine straining of all foods, as well as a covering, wrapping, or steeping foods.
  8. has such a loose weave, it is almost like netting.  It can be used to drain cheese or spices in the kitchen, which is how it got its name.  It is not used for sewing except as a textural embellishment. (Muslin in the UK; gauze or cotton gauze in Africa)
  9. In some cases a colander, grater, sieve or sifter would be a suitable substitute. See the French Glossary under estamine.
  10. A thin, loosely woven cloth of cotton used in cheesemaking or for straining liquids.
  11. a lightweight, sheer, plain-woven fabric with a very soft texture.  It may be natural colored, bleached, or dyed.  It usually has a very low count.  If dyed, it may be called bunting and could be used for flags or banners.
  12. Cheesecloth is light cotton gauze, normally used to separate ingredients from the rest of the mixture. ...
  13. A very lightweight and loosely woven unsized evenweave.
  14. Cotton gauze used in the kitchen for straining liquids and wrapping foods to make them easier to remove from vessels after cooking; available in fine or coarse weaves. Sometimes known as butter muslin in Britain .
  15. "An open lightweight plain-weave fabric, usually made from carded cotton yarns."
  16. The fine cotton fabric of very loose weave, originally used to press curds during the cheese making process.
  17. A cotton gauze-like cloth used in cooking for straining liquids, enclosing spices and herbs to be immersed during the cooking process, and to bind ingredients together.
  18. Plain woven soft, fragile, low-count cotton fabric similar to tobacco cloth and also known as gauze. When bleached and starched it is called scrim.