On Sun, 28 Apr 2013 17:26:24 -0600, Janet Bostwick
> wrote:

>On Sun, 28 Apr 2013 19:00:58 -0400, Brooklyn1
> wrote:
>
>>Kalmia wrote:
>>>
>>>I saw one hanging in a restaurant's kitchen and wonder
>>>if it serves a need no other cooking tool can perform.
>>>If you own one, what's your verdict?
>>
>>I see no use for a chinois in a home kitchen, not even in a commercial
>>kitchen... it's an atiquated relic, only a baby step above Cro Magnon,
>>in the same realm as mortar and pestle... nowadays there are far more
>>sophisticated tools, some are hand operated and some are motorized.
>>For occasional use in a typical home kitchen a hand cranked food mill
>>is a much better choice, and there are many types for different
>>purposes, but not are very costly. And once the main bulk of solids
>>are separated out if one wants a finer degree of separation there are
>>fine wire sieves and paper filters that are far more efficient than
>>any chinois. There are inexpensive and very efficient hand cranked
>>tools for separating seeds from berries and tomatoes too. The chinois
>>was developed centuries before the technology existed to produce fine
>>wire sieves.
>
>I've never used a chinois or seen one in operation. Does it or does
>it not do as good a job as cheese cloth to produce a clear broth?

Clarifying stock has nothing to do with straining.
http://www.saveur.com/article/Techni...ith-a-Egg-Raft