Little fine sie, ultra fine like a shinoa. Super important. Pass through those sauces.
Evidence index · Sieves and Strainers
Sieves and Strainers, according to restaurant professionals
Only claims about sieves and strainers made by people we have grounds to call restaurant professionals. The unrestricted sieves and strainers evidence is on the sieves and strainers page.
restaurant professionals is a community we read.
3 people on record as restaurant professionals make 7 quoted claims about sieves and strainers across 3 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 restaurant professionals 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
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
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
hand wash it or it'll get destroyed over time in the dishwasher
Cites dishwasher safe (against)