Tamis, a type of drum sieve, is a versatile kitchen tool used in French and Indian cuisine. It acts as a strainer, mill, and grater, and is made of wood or metal with a mesh disc. It can be used to remove excess liquid from semi-viscous foods, smooth berry-based sauces, grate foods into smaller pieces, and remove lumps from dry ingredients. Chefs often prefer it over traditional sieves for extravagant orders or large amounts of food. It has been used since the Middle Ages and is pronounced “tammy.”
Filters play a very important role in the kitchen. These kitchen tools are needed to help get rid of excess liquid from a dish. A tamis, which is a type of drum sieve, acts not only as a strainer, but also as a mill and grater.
A traditional tamis is made from wood or metal, such as stainless steel. A round tool that features a mesh disc, can be of various sizes. The diameter of a common tamiris ranges from 7 to 12 inches (18 to 30 centimeters). Instead of mesh, some of these tools may be nylon or fine metal for straining and grilling.
Made of metal or wood, tamis is often used in French and Indian cuisine. Also known as a chalni, the instrument varies from a traditional colander; rather than featuring a bowl-shaped curved interior, the mesh portion of the filter is flat. This allows the cook to pour the strained food over the device, pushing it through a pusher or scraper to completely remove its liquid content.
Semi-viscous foods are best filtered with the drum sieve. Especially rice and bean dishes can reduce the water content with the tool. Berry-based sauces can be smoothed into uniform textures with chalni, keeping lumps of fruit from the finished product.
This shape also allows for optimal grate pressure. A chef can push the device down, in a horizontal motion, to easily grate foods into smaller pieces. Many chefs consider this tool to be the best device for making the best lattice possible and use it to create the smallest particles of a product for use in recipes.
Tamis sieves can also be used in place of a sieve for cocoa, sugar, flour and other dry ingredients. The lumps found in these foods can be easily removed with the help of a tamiris. When handling extravagant orders or a large amount of food in a short amount of time, chefs often opt for this tool rather than a traditional sieve.
When using this tool, hold it with the inner frame on top. This allows the device to hold more food, while preventing unnecessary and unwanted spills or drips. This also allows for maximum space and filling capacity of the bowl resting under the sieve.
Pronounced “tammy,” the instrument has been used since the Middle Ages. In addition to the kitchen utensil, the word has another meaning – the river Timis is sometimes also known as tamis. This river flows through Romania and Serbia.
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