Jeni Wright, Eric Treuille, Le Cordon Bleu

Chinois

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A fine-meshed conical sieve that requires the food to be pushed through with a ladle or spoon. Most often used to strain sauces.

© 1996 All rights reserved. Published by Le Cordon Bleu.