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

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: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0