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A chinoise is a cone-shaped sieve used to strain foods for a smooth texture. It is made of stainless steel and has a fine mesh at the narrow end. A wooden pestle is used to crush and strain the food through the mesh. It is not a cheap utensil, but it fills a role other sieves can’t match. The name comes from the French word for Chinese, a reference to the conical hats worn by Chinese farmers.
A chinoise is a cone-shaped sieve used to strain foods when a particularly smooth texture is required. Food can be strained through the sieve, straining the pulp to a uniform consistency while leaving solid chunks behind. Cooking enthusiasts mainly use the chinoise to prepare creams, sauces and stocks. It can also be used to sprinkle icing sugar on top of desserts for an attractive flourish.
Typically made of stainless steel, the chinoise has a broad rim with a fine mesh at the narrow end. This cone-shaped design channels liquid and strained food through the center so it can be easily caught in a pot or jar. Many of them feature wire holders to suspend the sieve over a pot, while others clip to the rim of the pot.
To use the chinoise, the food is placed with the mouth open and allowed to drain. Many of these colanders feature a wooden pestle that is used to crush and strain the food through the mesh, leaving behind solid bits such as skin and seeds. In the absence of a pestle, a small spatula may suffice. Metal tools should not be used, as they can puncture the mesh. The result of using a chinoise is a liquid of a smooth and uniform consistency.
When selecting a chinoise, it’s worth considering extra features like stands and muddlers. Cooks might notice the arm strain of holding the sieve over a pot or jar, and the strain increases as food is filtered through the mesh. A simple hook or stand will make the job much easier. If no pestle is included, you will need to purchase one separately to use the chinoise to maximum effect.
The chinoise is not a cheap utensil, and many casual cooks will struggle to justify the price. In many cases, more conventional filters or cheesecloth will suffice, especially if used only on rare occasions. However, it fills a role other sieves can’t match, and serious cooking enthusiasts may feel hindered by its absence.
There is some confusion regarding the name of the tool. “Chinoise” is a French word, the feminine form of Chinese, a reference to the conical hats worn by Chinese farmers. Often, the device is referred to as a men’s “chinois”. The term is sometimes used to refer to a conical sieve with reamed holes, but most cooks refer to this device as a Chinese hood. Some use these terms interchangeably, which can sometimes be confusing.
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