What makes your soup so velvety when you dine out? What makes those pancakes at a restaurant brunch so fluffy and even? The answer is a fastidious kitchen tool: a chinoise.
A chinoise is a conical, ultra-fine sieve that chefs (and uber-perfectionist home cooks) use for straining a number of things: sauces, batters, compotes, and soups. It can also be used for dusting powdered sugar, cinnamon, or the like.
A sieve or even a colander are analogous, but when your recipe warrants an ultra smooth concoction, using the chinoise will make the dish. Truly, a key lime pie doesn’t merit much delight if it’s lumpy. The tool is pricey but versatile. And, to enchant the palates of guests, it could be a worthy purchase.
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