b'Why do you need to strain your soups and sauces?it is my opinion (and i dont think its an unreasonable one) that when i sit down to eat, my food has to look as good as it tastes. if i expect it from others, it has to be like that for me, even for something as simple as a plain soup.the process of straining accomplishes two main things: it holds back all the small impurities that would cloud the soup (or the sauce), and it allows you to concentrate the flavor even further to achieve a more complex intensity, whilst yielding a most elegant textureand in my mind, the texture of food should look as good as a fine couture dress or a custom-made suit. do not be fooled by your search for a better look, though, because if your food has no flavor, then its nothing more than just a pretty picture. a fool in a fine custom suit is still a fool. clothes dont make the man, and pretty pictures on a plate do not make the food taste better.So think of the straining process, either for a soup or a sauce, as nothing more than an unnecessary step for the busy cook; however, think of it as a mandate for a man like me, who is always looking for a way to do it better. is this kind of perfectionistic behavior ever going to stop? i do not think so!87'