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

wrote:
> I'm making more and more stocks these days and am in the market for a
> Chinoise. [snip]
>
> 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?
>
No, I don't think so. A Chinois is a fine mesh strainer. Has to be,
to do the jobs it is intended for, including helping you make stock.
If cheesecloth were going to be your straining mechanism then you could
use it with a $5 strainer.

-aem

> 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.


--
Peter Aitken

Remove the crap from my email address before using.

wrote:
> 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?

If you plan to make stock fairly frequently I'd suggest investing in a
good Chinoise. It'll last a long time. The fine mesh does a better
job, of course, straining liquids and in my experience isn't difficult
to clean. (I'm an advocate of soaking utensils if they're a little
messy).

Several layers of cheesecloth in a strainer or colander will strain
most stocks quite well but you won't be able to smoosh the contents to
extract the last molecule of flavor.

Mac

wrote:

> 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

Never heard of such a utensil until now, googled it. That looks pretty
fancy. I bought a double mesh strainer at the fancy cooking stuff store.
Does great job and was relatively cheap.
Edrena

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.