Sieve

These can be bowl-shaped, conical or flat-bottomed, with a fine to coarse mesh or holes, according to use. Fine bowl-shaped and very pointed conical sieves (also called chinois) made from tinned wire, stainless steel or nylon (best for fruit and other foods that could be discoloured by metal) are used for sifting, straining and gentle puréeing. For puréeing coarser mixtures, use a heavy conical stainless steel sieve with a less pointed bottom or strongly woven fine-mesh chinois and press food through with a narrow conical pestle. Chinois sieves are also used for straining fine sauces, custards, stocks and gravy. A sturdy wooden drum-shaped sieve or tamis has a fine nylon mesh for puréeing fibrous or seed-filled fruits. Wash all sieves by soaking in hot water first to dislodge particles of food and then rub with a washing-up brush on both sides.