This chinois is used in professional kitchens thanks to its strong, fine mesh and exoglass handle. The conical-shaped sieve is designed to strain soups, custards and purees through the stainless-steel mesh, creating clear clean textures.
This chinois model has the added advantage of a wire cradle protecting the shape of the sieve, meaning that cooks can push food down against the sieve without crushing the mesh. The chinois also has two hooks on the rim allowing it to be rested over a bowl while the content drips through the sieve.
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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