Chinois

A French-made chinois from a commercial kitchen

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. It can also be used to dust food with a fine layer of powdered ingredient.[1][2][3]

  1. ^ Alfaro, Danilo. "Chinois: Definition". About.com. Archived from the original on 11 January 2014. Retrieved 4 December 2013.
  2. ^ "Chinois | Resource". Smartkitchen.com. Smart Kitchen Online Cooking School. Archived from the original on 11 January 2014. Retrieved 4 December 2013.
  3. ^ Kimball, Christopher (July 2012). "Chinois Sieves Review". Cook's Illustrated (July 2012). Retrieved 4 December 2013.