Chinois recommendations

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luv2balive's picture
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.

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

I found this link in the Cauliflower Soup podcast page:
Looks solid (I bought it from this link).

Marco099's picture

I suggest these two brands for high quality:
Here's a fine mesh Chinois made by Linden of Sweden:
Here's Linden's Conical strainer, which is not as fine a mesh for first round straining:
Then there's this brand, which I don't know about, but has high ratings:

Nina's picture
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

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. : - )

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...






Comments: 4

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 4

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4