Chinois - Wikipedia A chinois (UK: ˈʃɪnwɑː, ˈʃiːnwɑː SHIN-wah, SHEE-nwah, US: ʃiːˈnwɑː shee-NWAH, French: [ʃinwa] ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh It is used to strain custards, purees, soups, and sauces, producing a very smooth texture
Using a Chinois Strainer - Williams Sonoma The chinois is a cone-shaped strainer with a tightly woven mesh for filtering impurities from stocks, soups and sauces (This utensil's French name is derived from the pointed hats worn by 19th-century Chinese immigrants ) To make the best use of a chinois, you'll need a pointed wooden pestle, tailored to closely fit the bottom of the cone
Chinois: The Kitchen Tool For Perfectly Smooth Soups And Sauces Using a chinois guarantees a silky, smooth finish for whatever liquid is passed through it It will remove any bone or meat fragments from a homemade chicken or beef stock to produce a clear
What Is a Chinois Strainer? - The Spruce Eats Simply put, a chinois is a cone-shaped metal strainer with a very fine mesh Also known as a china cap, a chinois is used for straining stocks, sauces, soups, and other items that need to have a very smooth consistency If you're making raspberry puree, for example, you'll need a strainer of some sort to get rid of the seeds
Strainer, Colander, Chinois: What’s the Difference? - Kitchn We use these words (ok, maybe not chinois so much) interchangeably to describe something, usually metal, that holds solid ingredients while liquid passes through it It’s a strainer, a colander, a mesh thingy, whatever In reality, there are differences, especially when it comes to that chinois…
What is a Chinoise? (with pictures) - Delighted Cooking A chinoise is a cone-shaped sieve used to strain foods when an especially smooth texture is required Food can be strained through the sieve, straining pulp to an even consistency while leaving solid pieces behind Cooking enthusiasts primarily use the chinoise to make custards, sauces and stocks
chinois - Wiktionary, the free dictionary chinois (feminine chinoise, masculine plural chinois, feminine plural chinoises) “ chinois ”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012
The Best Chinois Sieves - Americas Test Kitchen Many restaurant chefs, though, prefer to use a conical, ultrafine-mesh sieve called a chinois, a traditional French kitchen tool Would a tightly woven chinois (also called a bouillon strainer) give us smoother results? We chose three cone-shaped sieves and pitted them against our favorite round-bottomed strainer