This chinois is perfect for straining soups, custards and purees. The stainless-steel mesh filters out coarse lumps or impurities, creating clear stocks and fine-dining textures.
This wire cradle surrounding the chinois means that you can push against the mesh withouth misshaping or damaging it. The handle of the chinois also means that it can be rested over bowls so that liquids can drip through the seive without cooks having to stand and hold it. Whether it’s removing tiny tomato or redcurrant pips, straining strands of egg from a custard or making a beautifully-textured apple sauce, this chinois is a brilliantly versatile piece of equipment.
A chinois is also called a bouillon strainer, passing sieve, conical strainer, China cap or Chinese strainer.
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