Chinois recommendations

5 posts / 0 new
Last post
luv2balive's picture
luv2balive
Offline
Joined: 2012-06-22 17:43
Chinois recommendations

Hi All...I'm looking to buy a Chinois and am overwhelmed with the choices. Good quality is most important. Will be for home use and a low volume catering business.
Thanks!

GreenBake's picture
GreenBake
Offline
Joined: 2011-05-15 22:37

I found this link in the Cauliflower Soup podcast page:
 
http://www.stellaculinary.com/podcasts/video/cauliflower-soup-recipe-video
 
http://www.amazon.com/gp/product/B0042KVL66/ref=as_li_ss_tl?ie=UTF8&tag=...
 
Looks solid (I bought it from this link).

Marco099's picture
Marco099

I suggest these two brands for high quality:
 
Here's a fine mesh Chinois made by Linden of Sweden:
http://www.amazon.com/Sweden-Jonas-Stainless-Chinois-Conical-Strainer/dp...
 
Here's Linden's Conical strainer, which is not as fine a mesh for first round straining:
 
http://www.amazon.com/Linden-Sweden-Jonas-Sweden-Stainless-Strainer/dp/B...
 
Then there's this brand, which I don't know about, but has high ratings:
 
http://www.amazon.com/Matfer-17360-Exoglass-Bouillon-Strainer/dp/B00069Z...
 

Nina's picture
Nina
Offline
Joined: 2011-06-14 08:06

If you're like me this piece of equipment has to take a pounding. I smoosh solids through, then bang it in the sink or garbage can. My advice is to buy something that is one piece solid construction. Anything that is pieced together will break. Linden is great, but the first place that I always go is your local restaurant supply. Go to any restaurant supply in the country and you'll find that they are all the same in that only men work in them, most of the traffic that comes into the place are men, and they just LOVE having a woman walk in. They fall over each other to help you. They are always very knowledgeable and friendly. So throw on a pair of heels and go shopping! LOL

"People who love to eat are always the best people." -- Julia Child

Marco099's picture
Marco099

 
Well, I don't have any female assets so my recommendations are from a happily married, male perspective who has long forgotten that many guys go weak in the knees for any living female organism. That said, I think Nina has a real point - shopping local is always good and if you feel comfortable "working it" to save a few bucks, you go girl. : - )

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15