chinois

(The chinois is too slow for most pureeing tasks-and I don't have a stand for it - so it makes my arms ache-it's very big.)

Requesting Your Counsel Lindy 2006

(The chinois is too slow for most pureeing tasks-and I don't have a stand for it - so it makes my arms ache-it's very big.)

Toast: Lindy 2006

A chinois is usually really, really fine mesh screen

Chinois | A Veggie Venture 2005

A chinois is a conical, fine-mesh strainer used not only to strain but also to create a fine texture.

Ratio Michael Ruhlman 2009

When a recipe calls for straining a sauce through a fine sieve, the best is a conical sieve called a chinois.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

When a recipe calls for straining a sauce through a fine sieve, the best is a conical sieve called a chinois.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

When a recipe calls for straining a sauce through a fine sieve, the best is a conical sieve called a chinois.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

Jessica Boone for the Wall Street Journal Restaurants use a piece of equipment called a "chinois" to strain sauces and soups.

How To Make a Classic Pot Roast 2009

Français · Chine: Dialogue avec Anti-CNN, le site des patriotes chinois

Global Voices in English » China: Dialogue with Anti-CNN 2009

Français · Réactions de blogueurs chinois aux élections japonaises

Global Voices in English » China and Japan: Chinese people’s reaction to the Japanese general election 2009