Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Using a Chinois

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Using a Chinois Empty Using a Chinois

    Post by Lobo Thu 02 Feb 2017, 9:50 pm

    Using a Chinois
    The chinois is a cone-shaped strainer with a tightly woven mesh for filtering impurities from stocks, soups and sauces. (This utensil's French name is derived from the pointed hats worn by 19th-century Chinese immigrants.) To make the best use of a chinois, you'll need a pointed wooden pestle, tailored to closely fit the bottom of the cone. The pestle allows you to easily press every last bit of juice and flavor from the solids. A stand is useful for holding the chinois upright over a pot or bowl.
    Using a Chinois Img13

    Stocks

    To filter and defat a homemade stock, set the chinois over a large bowl. Then carefully pour the stock and its contents into the cone. Most of the liquid will pass through the mesh, but the solids left behind still hold flavorful juices. Using the pestle, press the solids to release these juices.
    Let the strained stock come to room temperature, then refrigerate it until the fats solidify, about 2 hours. Skim off the fat and refrigerate or freeze the stock until ready to use.
    Using a Chinois Img14

    Pureed Soups and Sauces

    To create fine-textured soups with delicious combinations of flavors, simmer vegetables, spices, herbs and oils with a stock or broth. Then, once the flavors have developed and the vegetables are tender, puree them in a blender or food processor. To ensure the soup's clean, velvety texture, remove vegetable seeds and herb stems by passing the soup through a chinois into a clean pot. Use the pestle to break down the larger vegetable pieces and force them through the mesh. The same method can be used for saucesfrom pan-juice reductions to a classic beurre blanc.
    Using a Chinois Img15

    Custards and Curds

    When making a custard or curd, you'll want the texture to be silky and smooth. These sauces often turn out slightly lumpy due to the egg or starch cooked in the sauce, but this can easily be remedied by passing them through a chinois. Pour the sauce into the chinois over a clean large bowl. Then, using the pestle, press any solids that remain.
    Williams-Sonoma Kitchen.
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