Chinois: Difference between revisions

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Latest revision as of 19:56, 6 September 2024

A French-made chinois from a commercial kitchen

A chinois (UK: /ˈʃɪnwɑː, ˈʃiːnwɑː/ SHIN-wah, SHEE-nwah, US: /ʃiːˈnwɑː/ shee-NWAH, French: [ʃinwa] ^ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient.^[1]^[2]^[3]

Etymology

Chinois is a loanword from the French adjective meaning 'Chinese'. French cooks call it this not because this kitchen tool comes from China but because it resembles an Asian conical hat.^[4]

Description

A similarly shaped utensil is the China cap, a reference to the Asian conical hats that used to be common in China. It is a perforated metal conical strainer with much larger holes than a chinois. A China cap is used to remove seeds and other coarse matter from soft foods, but produces a coarser-textured product than the chinois.^[5]

Both the chinois and the China cap often are used with a cone-shaped pestle. With the pestle tip placed in the bottom of the strainer, it is rolled against the sides of the device to work liquids and soft food through it. In this way, the chinois functions much like a tamis and the China cap, a food mill. A small ladle is also sometimes used instead of a pestle. This allows the user to scoop solids from the sides of the strainer as well as pressing liquid through the mesh.

References

^ Alfaro, Danilo. "Chinois: Definition". About.com. Archived from the original on 11 January 2014. Retrieved 4 December 2013.
^ "Chinois | Resource". Smartkitchen.com. Smart Kitchen Online Cooking School. Archived from the original on 11 January 2014. Retrieved 4 December 2013.
^ Kimball, Christopher (July 2012). "Chinois Sieves Review". Cook's Illustrated (July 2012). Retrieved 4 December 2013.
^ "CHINOIS : Définition de CHINOIS". www.cnrtl.fr. Retrieved 2023-11-20Definition 3B1{{cite web}}: CS1 maint: postscript (link)
^ "buykitchenstuff.com - Best Kitchen and Cooking Stuff". BuyKitchenStuff. Retrieved 2023-11-20.

External links

The dictionary definition of chinois at Wiktionary

This article about kitchenware or a tool used in preparation or serving of food is a stub. You can help Wikipedia by expanding it.

This bartending-related article is a stub. You can help Wikipedia by expanding it.

[1] Alfaro, Danilo. "Chinois: Definition". About.com. Archived from the original on 11 January 2014. Retrieved 4 December 2013.

[2] "Chinois | Resource". Smartkitchen.com. Smart Kitchen Online Cooking School. Archived from the original on 11 January 2014. Retrieved 4 December 2013.

[3] Kimball, Christopher (July 2012). "Chinois Sieves Review". Cook's Illustrated (July 2012). Retrieved 4 December 2013.

[4] "CHINOIS : Définition de CHINOIS". www.cnrtl.fr. Retrieved 2023-11-20Definition 3B1{{cite web}}: CS1 maint: postscript (link)

[5] "buykitchenstuff.com - Best Kitchen and Cooking Stuff". BuyKitchenStuff. Retrieved 2023-11-20.

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@@ Line 1: / Line 1: @@
 {{short description|Conical strainer (cooking utensil)}}
+[[File:Chinoise.jpg|thumb|A French-made chinois from a commercial kitchen ]]
-{{About|the utensil|the ethnic Chinese population of Réunion|Chinois (Réunion)}}
+A '''chinois''' ({{IPAc-en|UK|ˈ|ʃ|ɪ|n|w|ɑː|,_|ˈ|ʃ|iː|n|w|ɑː}} {{respell|SHIN|wah|,_|SHEE|nwah}}, {{IPAc-en|US|ʃ|iː|ˈ|n|w|ɑː}} {{respell|shee|NWAH}}, {{IPA|fr|ʃinwa|lang|LL-Q150 (fra)-Fhala.K-chinois.wav}}), also known as a bouillon strainer, is a conical [[sieve]] with an extremely fine mesh. It is used to strain [[custard]]s, [[puree]]s, soups, and [[sauce]]s, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient.<ref>{{cite web|last=Alfaro|first=Danilo|title=Chinois: Definition|url=http://culinaryarts.about.com/od/glossary/g/Chinois.htm|work=About.com|accessdate=4 December 2013|archive-date=11 January 2014|archive-url=https://web.archive.org/web/20140111211324/http://culinaryarts.about.com/od/glossary/g/Chinois.htm|url-status=dead}}</ref><ref>{{cite web|title=Chinois {{!}} Resource|url=http://www.smartkitchen.com/resources/chinois|work=Smartkitchen.com|publisher=Smart Kitchen Online Cooking School|accessdate=4 December 2013|archive-date=11 January 2014|archive-url=https://web.archive.org/web/20140111214805/http://www.smartkitchen.com/resources/chinois|url-status=dead}}</ref><ref>{{cite journal|last=Kimball|first=Christopher|title=Chinois Sieves Review|journal=Cook's Illustrated|date=July 2012|issue=July 2012|url=http://www.cooksillustrated.com/equipment_reviews/1373-chinois-sieves|accessdate=4 December 2013}}</ref>
-[[File:Chinois.jpg|thumb|A China Cap (AKA conical strainer).]]
-A '''chinois''' ({{IPAc-en|lang|ʃ|iː|n|ˈ|w|ɑː}}; {{IPA-fr|ʃin.wɑ}}) is a conical [[sieve]] with an extremely fine mesh. It is used to strain [[custard]]s, [[puree]]s, soups, and [[sauce]]s, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient.<ref>{{cite web|last=Alfaro|first=Danilo|title=Chinois: Definition|url=http://culinaryarts.about.com/od/glossary/g/Chinois.htm|work=About.com|publisher=About.com|accessdate=4 December 2013}}</ref><ref>{{cite web|title=Chinois {{!}} Resource|url=http://www.smartkitchen.com/resources/chinois|work=Smartkitchen.com|publisher=Smart Kitchen Online Cooking School|accessdate=4 December 2013}}</ref><ref>{{cite journal|last=Kimball|first=Christopher|title=Chinois Sieves Review|journal=Cook's Illustrated|date=July 2012|issue=July 2012|url=http://www.cooksillustrated.com/equipment_reviews/1373-chinois-sieves|accessdate=4 December 2013}}</ref>
 == Etymology ==
-''Chinois'' is a [[loanword]] from the [[French language|French]] adjective meaning [[China|Chinese]]. French cooks call it this not because this kitchen tool comes from China, but because it resembles an [[Asian conical hat]]<ref>https://www.cnrtl.fr/definition/chinois, definition 3.B.1.</ref>
+''Chinois'' is a [[loanword]] from the [[French language|French]] adjective meaning '[[China|Chinese]]'. French cooks call it this not because this kitchen tool comes from China but because it resembles an [[Asian conical hat]].<ref>{{Cite web |title=CHINOIS : Définition de CHINOIS |url=https://www.cnrtl.fr/definition/chinois |access-date=2023-11-20 |website=www.cnrtl.fr |postscript=Definition 3B1}}</ref>
 == Description ==
+A similarly shaped utensil is the '''China cap''', a reference to the [[Asian conical hat]]s that used to be common in China. It is a perforated metal conical strainer with much larger holes than a chinois. A China cap is used to remove seeds and other coarse matter from soft foods, but produces a coarser-textured product than the chinois.<ref>{{Cite web |title=buykitchenstuff.com - Best Kitchen and Cooking Stuff |url=https://buykitchenstuff.com/ |access-date=2023-11-20 |website=BuyKitchenStuff |language=en}}</ref>
-A related utensil is the [[tamis]] – a flat strainer through which food is pressed with a scraper or [[pestle]].
+Both the chinois and the China cap often are used with a cone-shaped [[pestle]]. With the pestle tip placed in the bottom of the strainer, it is rolled against the sides of the device to work liquids and soft food through it. In this way, the chinois functions much like a [[tamis]] and the China cap, a [[food mill]]. A small ladle is also sometimes used instead of a pestle. This allows the user to scoop solids from the sides of the strainer as well as pressing liquid through the mesh.[[File:Chinois.jpg|thumb|A china cap, or conical strainer]]
-A similarly-shaped utensil is the '''China cap''', a reference to the [[conical Asian hat]]s that used to be common in China. It is a perforated metal conical strainer with much larger holes than a chinois. A China cap is used to remove seeds and other coarse matter from soft foods, but produces a coarser-textured product than the chinois.<ref>[https://buykitchenstuff.com/ Kitchen and Cooking Stuff]</ref>
-Both the chinois and the China cap often are used with a cone-shaped [[pestle]]. With the pestle tip placed in the bottom of the strainer, it is rolled against the sides of the device to work liquids and soft food through it. In this way, the chinois functions much like a [[tamis]], and the China cap functions similar to a [[food mill]]. A small ladle can also be used instead of a pestle, allowing scooping solids from the sides of the strainer as well as pressing liquid through the mesh.
 == See also ==
@@ Line 20: / Line 16: @@
 * [[Filter (chemistry)|Filter]]
 * [[Sieve]]
+* [[Tamis]]
 * [[Zaru]]
@@ Line 28: / Line 25: @@
 * {{wiktionary-inline}}
+{{Kitchen tools}}
 {{Bartend}}
 [[Category:Food preparation utensils]]
 [[Category:Bartending equipment]]
 {{cooking-tool-stub}}

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Latest revision as of 19:56, 6 September 2024

Etymology

Description

See also

References

External links

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