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Published 1999
Tamis, China cap, chinois
Perhaps the most important pieces of equipment in our kitchen are the chinois—also known in French kitchens as a chinois tamis, or Chinese sieve—and the tamis, sometimes referred to as a drum sieve. The first is a conical fine-mesh sieve that we pass liquids through; the second is a flat fine-mesh sieve that we press puréed solids through.