安裝中文字典英文字典辭典工具!
安裝中文字典英文字典辭典工具!
|
- 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 )
- 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
- Farm to Table Chinois Set, Stainless Steel, 3-Piece
This 3 Piece Chinois Set includes an 18 8 stainless steel chinois, a wooden pestle, and a chrome stand The chinois features a fine mesh that is great for straining sauces and soups or mashing fruits and vegetables
- 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
- Do You Need a Chinois? - Americas Test Kitchen
THE BOTTOM LINE: Chinois sieves are used in restaurants for straining everything from stocks to ice cream bases For most home cooks, a fine-mesh strainer is more than adequate
- Chinois Strainer - China Cap Bouillon Strainers
A chinois has a fine mesh screen ideal for refining sauces or creating silky soups and custards A china cap has larger perforations and is better suited for basic straining tasks that don't require a smooth finish
- What does chinois mean? - Definitions. net
A chinois (English: ; French pronunciation: [ʃin wɑ]) is a conical sieve with an extremely fine mesh It is used to strain custards, purees, soups, and sauces, producing a very smooth texture
|
|
|