Chinois and Pestle Set

Ever wonder how you can get super smooth sauces, gravies, and dessert toppings? Look no further than a Chinois and Pestle Set. You ask, what is a Chinois? A Chinois is a conical sieve or strainer made of stainless steel and comes with a wooden pestle. Furthermore, made of extremely fine mesh, a chinois is used to strain soups, purees, custards, and sauces producing an extremely smooth texture. If you own one, congratulations! and if not I recommend purchasing this cone-shaped beauty. I find it to be an invaluable kitchen utensil so read on to find out why?

Chinois and Pestle Set

Make the best use of a chinois and purchase a pointed wooden pestle, tailored to closely fit the bottom of the cone. The pestle allows you to easily press the last bit of juice and flavor from the solids left behind. A chinois stand is useful for holding the chinois upright over a pot or bowl, however, they can be hard to find. Checkout WebstaurantSore website for a variety of choices and help in making a purchasing decision. The link I have provided is a perfect choice if you don’t own a Chinois already.

Chinois and Pestle Set

The first time I made Creme Anglaise and Raspberry Coulis as a topping for my New York-Style Cheesecake I used a Chinois and Pestle Set. I knew I needed the creme to be super smooth and for the raspberries to have no seeds. I was hooked and never looked back. Creme Anglaise is what I call thin pastry cream with a beautiful eggy, rich taste you could literally eat with a spoon. This delicious creme sauce is egg heavy and needs to be strained to remove those small bits of eggs after cooking. It will be lumpy in texture if not strained and not appetizing at all. Silky smooth in texture is what you’re looking for.

To make my Raspberry Coulis super smooth with no seeds, pour raspberry mixture into Chinois and press though with the pestle. You’re left with a fantastic tasting raspberry sauce. The seeds are okay if in cocktails but when serving a sauce smooth is better when solids are left behind.

Chinois and Pestle Set

Creating fine-textured soups with delicious combinations of flavors, simmer vegetables, spices, herbs and oils with a stock or broth. Once the flavors have developed and vegetables are tender, puree them in a blender or food processor. I sometimes use a potato masher instead. To ensure the soup’s clean, velvety texture, remove vegetable seeds and herb stems by passing the soup through the chinois into a clean bowl or pot. Use the pestle to break down the larger vegetable pieces and force them through the mesh. The same method can be used for sauces from pan-juice reductions to a classic beurre blanc.

Chinois and Pestle Set

A Chinois and Pestle Set is a kitchen necessity for any avid cook. However, if you are a newby in the kitchen, add a Chinois and Pestle Set to your list of essential kitchen utensils. Cost can range from $20.00 to $100.00. You may find other uses for a chinois. Just remember any liquid you need to be silky smooth will require a chinois. Nothing works as well when you purchase the finest mesh possible. I love this kitchen utensil and I know you will too. Until next month…Happy Shopping!