Achinois (UK:/ˈʃɪnwɑː,ˈʃiːnwɑː/SHIN-wah,SHEE-nwah,US:/ʃiːˈnwɑː/shee-NWAH,French:[ʃinwa]ⓘ), also known as a bouillon strainer, is a conicalsieve with an extremely fine mesh. It is used to straincustards,purees, soups, andsauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient.[1][2][3]
Chinois is aloanword from theFrench adjective meaning 'Chinese'. French cooks call it this not because this kitchen tool comes from China but because it resembles anAsian conical hat.[4]
A similarly shaped utensil is theChina cap (also named for its resemblance toAsian conical hats). It is a perforated metal conical strainer with much larger holes than a chinois. A China cap is used to remove seeds and other coarse matter from soft foods, but produces a coarser-textured product than the chinois.[5]
Both the chinois and the China cap often are used with a cone-shapedpestle. With the pestle tip placed in the bottom of the strainer, it is rolled against the sides of the device to work liquids and soft food through it. In this way, the chinois functions much like atamis and the China cap, afood mill. A small ladle is also sometimes used instead of a pestle. This allows the user to scoop solids from the sides of the strainer as well as pressing liquid through the mesh.[citation needed]
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