Strainers and Food Mills

Most of us are familiar with a basic strainer used to strain mixtures such as soups or to sift flour. Less familiar is a fine-mesh strainer, useful for straining minute particles out of broths and sauces. Fine-mesh strainers come in two types. The less expensive looks like a regular strainer except for its fine mesh. The other, sometimes called a chinois, has a relatively large cone-shaped screen. Be careful when using fine strainers not to tear the mesh by working the mixture with a spoon. French professionals move a small ladle, bowl downward in the strainer, up and down to work mixtures through. To avoid clouding broth, pour it gently into the strainer and then tap the side of the strainer with a wooden spoon to get the mixture to go through without working it.