Chinois

Two types of chinois are essential in the professional kitchen. The first type, a coarse chinois (sometimes called a china cap), has a conical shape with a sturdy stainless-steel or tinned handle. The cone is made from heavy stainless steel, aluminum, or tinned steel, and perforated with small holes. A coarse chinois will stand up to wear and tear that would quickly damage a fine chinois. Stocks containing bones and liquids containing sharp objects (such as lobster or crab shells) that would damage a fine chinois must be strained first through a coarse chinois. However, a coarse chinois will not eliminate small particles from liquids. For smooth sauces, the liquid must be further strained through a fine chinois.