Peter Aitken wrote:
> > wrote in message
> oups.com...
> >
> >
> > I'm making more and more stocks these days and am in the market for
a
> > Chinoise. The inexpensive ones appear to be made of inferior
stainless
> > steel and i suspect they'll corrode in their nooks and crannies
which
> > are hard to clean and dry. I'd rather not fork out $70 for a Rosle
one
> > though. Any suggestions would be welcome.
> >
> > I've seen kinds with large holes, medium holes, and several with
fine
> > mesh. I'm guessing the mesh ones are a pain to clean, so i thought
i'd
> > just get a medium holed one and strain through a cheesecloth when i
> > need smaller holes. Sound like a good plan?
> >
> > Josh
> >
>
> In my experience a chinoise always has a fine mesh - that after all
is the
> point, to get a very fine-textured result. If you had one with large
or
> mdeium holes you could use a collaner just as well. remember it is
not just
> for straining but for mashing and pressing things thru the mesh -
hence the
> shape.

There are a number of vintage ones around - and there isn't any "mesh"
- I think it's aluminum with small-to-medium individual holes. I have
my grandma's, along with the wooden impeller and the legs it can stand
on, so you can put it over a bowl. I'm sure there is more variety in
what is available now. I use mine for riced potatoes, applesauce, etc.

N.