A chinois is a cone-shaped sieve used for giving a smooth finish to sauces and soups. It is made of fine mesh and can be used for removing lumps from gravy or making stock. Some varieties have a wooden stick to help direct food into the mesh strainer.
A chinois is a cone-shaped sieve, or colander, and is a handy kitchen utensil to have for giving a smooth finish to sauces and soups, as well as for other tasks such as sifting powdered sugar over baked goods.
The cone-shaped filter part of a chinois is made of fine mesh. A good quality chinois isn’t cheap, but should last a long time unless the mesh strainer gets punctured. It’s a good idea to look for a chinois with two wire loops protruding over the mesh portion to protect it.
The handle of a chinois can be made of plastic or stainless steel. Some styles of a chinois have two hooks that help hold it to the top of the pot. These double hooks can stabilize a chinois filled with food to prevent it from tipping over and overturning.
Some varieties of chinois have a cone-shaped wooden stick to help direct foods into the mesh strainer. You can also use a wooden spoon or rubber spatula, but anything sharp that could damage the mesh should be avoided. In a pinch, a regular cheesecloth-lined coarse strainer can be used to substitute for a chinois, but most cooks prefer the real thing.
A chinois can be used to remove lumps from gravy or even to take citrus juice. However, the most common use for a chinois is for making stock or sauces. For example, a chinois can be used to remove the seeds from tomatoes to make tomato sauce.
Some people use a chinois to make applesauce. It is also known as a stock strainer and is commonly used for making stock as the conical shape helps channel the stock into the pot. The fine mesh prevents even the largest pieces of bone meat from seeping into the soup broth and clouding the clear broth.
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