Little fine sie, ultra fine like a shinoa. Super important. Pass through those sauces.
Evidence index · Sieves and Strainers
Sieves and Strainers, according to chefs
Only claims about sieves and strainers made by people we have grounds to call chefs. The unrestricted sieves and strainers evidence is on the sieves and strainers page.
chefs is an occupation.
4 people on record as chefs make 18 quoted claims about sieves and strainers across 6 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to sieves and strainers rather than to fame.
What do chefs say about sieves and strainers in general?
Not a recommendation for a specific product: technique, materials and what to look for in sieves and strainers. Citable on its own terms.
easy thing to have in the drawer cost nothing but it's so effective especially with baking
Cites price
a SI make sure you get one with a long handle and balancing hooks so you can rest it over your mixing bowl or a pan
Cites handle, shape and form
very fine mesh strainer it's really only great for stocks and sauces it will make those beautiful because you will strain up any little unwanted particle that you do not want in your sauce
Cites speed and efficiency
these are great to strain pastas steamed veggies rinsing off fruit or vegetables that are raw if it's fine enough you can run some sauces through there to strain any unwanted stuff in there
Cites versatility
It's ultra-fine mesh, but the point is you need a metal mesh strainer. Super important because it's heat resistant.
Cites heat resistance
if you're unfamiliar this is a very fine mes strainer that has the ability to give anything you strain through through it a silky smooth finish because of its ability to strain out extremely Fine Food particles
Cites surface finish
talk about a Workhorse in restaurant kitchens
Cites build quality, durability
it'll stop just about anything you throw at it and with its rugged design it can easily be filled up to the top and take a beating just like everything else
again I was always taught to never run the suit a dishwasher keep it clean by hand let it dry it will last you forever
Cites dishwasher safe (against), durability
have at least one good strainer
You can strain potatoes in it. You can wash rice in it. You can strain sauces through it to make them finer and more lush and nice.
Cites versatility
I prefer using a chinois. This is basically the most expensive type of a strainer you can get.
I probably use a shinoa 10 to 15 times a day when I worked in the restaurant industry and you've probably even seen it in my videos quite a few times
these can be up to a hundred bucks that can be a little expensive
Cites price (against)
these are a lot cheaper
Cites price
this is obviously a really big one this is called a shinoa and then this is a smaller you know just standard home strainer these are really expensive
Cites price (against)
hand wash it or it'll get destroyed over time in the dishwasher
Cites dishwasher safe (against)
I've got quite a few different sizes shapes of strainers some are more fine some aren't