EQUIPMENT KNOWLEDGE · PREPARATION TOOLS

Chinois

A chinois is a conical fine-mesh professional strainer designed to refine stocks, sauces, soups, custards, and purées while directing liquid cleanly into a receiving vessel.

Best Uses

Clear stocks, smooth sauces, bisques, custards, fruit purées, coulis, and refined soup bases.

What to Look For

• Strong fine mesh supported by a rigid cone.
• A secure handle and resting hook.
• A size compatible with production volume.
• A stand when large batches require hands-free draining.

Correct Use

Pour gradually and use a small ladle or appropriate pestle to move soft material against the mesh when the preparation calls for extraction. Avoid crushing solids when clarity is the priority.

Care & Maintenance

Rinse immediately after use and clean from both sides before residue dries. Inspect seams and mesh regularly.

Common Mistakes

• Pressing stock solids aggressively and clouding the liquid.
• Overloading the cone.
• Using sharp metal objects that puncture mesh.

Chef’s Notes

A chinois is about refinement. Decide whether you want maximum extraction or maximum clarity before you begin pressing.

Related Equipment

Fine-mesh strainer, stockpot, ladle, immersion blender, and mixing bowls.