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Chinois
Chinois
- A cone-shaped fine-mesh strainer used to create ultra-smooth sauces, custards, and purées by filtering out seeds, pulp, and particles. Unlike the perforated china cap, a true chinois features extremely fine mesh that catches the smallest solids while allowing liquid to pass through. Often used with a conical pestle to press ingredients through the mesh, it's essential for professional-quality smooth textures in soups and sauces. The name derives from French for "Chinese," referring to its resemblance to Asian conical hats.
Use with pestle: Employ a cone-shaped wooden pestle to press foods through the mesh for maximum extraction.
Double-strain for clarity: For crystal-clear consommés, strain first through china cap, then through chinois for ultimate refinement.
Support properly: Use the hook attachment to suspend chinois over bowls, or invest in a three-legged stand for stability.
Clean immediately: Rinse mesh thoroughly after use to prevent clogging—dried particles are difficult to remove.
Choose appropriate mesh: Fine mesh for sauces and custards, double-fine mesh for the most delicate preparations.
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Equipment, French
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