What is a bouillon strainer used for?
This chinois can be use for making fine stuffings, straining custards, purees, soups, and sauce, while also sifting flour and other ingredients needed for baking.
What is a colander strainer?
What Is a Colander? A colander is a silicone or metal bowl with drainage holes that chefs and home cooks use to drain liquids from solids, typically to rinse vegetables or drain pasta or ground meats.
What is a conical strainer used for?
A chinois is a cone-shaped sieve made with fine metal mesh. It’s traditionally used for straining things that are intended to be very smooth, like stocks, sauces and soups. It usually has a metal or plastic handle and a little overhang on the opposite side, in order to rest it upright in a tall pot or a sink.
Is colander same as strainer?
We commonly refer to both colanders and sieves as “strainers,” although technically we use a colander to drain (discarding liquids like pasta water) and a sieve to strain (saving liquids like broth for stock). Sieves, on the other hand, are made of wire mesh and are designed with one long handle.
Why is it called a chinois?
Chinois is French for Chinese, and it is whimsically so named because its cone shape resembles a coolie’s hat. Before blenders and food processors, or even the more sophisticated food mills came on the scene, generations of kitchens contained large and small cone-shaped chinois in the cupboards.
Can I use a mesh strainer for pasta?
Fine mesh strainers are good for a whole lot more than rinsing vegetables, draining pasta, or straining the solids from stocks and broths. Here’s a look at our go-to tips.
What is a spider strainer?
A bamboo handled spider skimmer is that little tool you often see in Food Network shows — a small, wire basket attached to a long wooden handle that’s most frequently used to scoop food from hot liquid or to skim fat from broths or soups. …
What is a china cup strainer?
A chinois (English: /ʃiːnˈwɑː/; French pronunciation: [ʃin.wɑ]) is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture.