Chinois

Chinois is a conical sieve with an extremely fine mesh. It is used mainly in the preparation of sauces and purées. The name comes from the French word for "Chinese", a reference to the conical Asian hats that the chinois resembles.

History

The chinois has its origins in ancient China, where it was used to strain teas and soups. The tool was later adopted by French chefs in the 19th century, who appreciated its ability to produce smooth, lump-free sauces and purées.

Design and Use

A chinois is typically made of stainless steel, with a long handle and a hook or loop at the end for resting on a pot or bowl. The mesh is fine enough to catch seeds, lumps and fibers, while allowing the liquid and finely pureed solids to pass through.

To use a chinois, the food is placed in the cone and pressed through the mesh with a ladle or the back of a spoon. The resulting purée is smoother and finer than what can be achieved with a regular sieve or food mill.

Variations

A related tool is the China cap, which has a coarser mesh and is used for tasks such as straining stocks or removing large quantities of solids from liquids. Another variation is the tamis, a cylindrical sieve that is used for sifting dry ingredients.

In Popular Culture

The chinois has been featured in numerous cooking shows and books, where it is often used to demonstrate the importance of texture in fine cooking.

See Also

• Sieve
• Food mill
• Strainer
• Colander