chinois

• “(The chinois is too slow for most pureeing tasks-and I don't have a stand for it - so it makes my arms ache-it's very big.)”

  Requesting Your Counsel

• “A chinois is usually really, really fine mesh screen”

  Chinois | A Veggie Venture

• “A chinois is a conical, fine-mesh strainer used not only to strain but also to create a fine texture.”

  Simon & Schuster: Ratio

• “When a recipe calls for straining a sauce through a fine sieve, the best is a conical sieve called a chinois.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “Jessica Boone for the Wall Street Journal Restaurants use a piece of equipment called a "chinois" to strain sauces and soups.”

  The Wall Street Journal: How To Make a Classic Pot Roast

• “Français · Chine: Dialogue avec Anti-CNN, le site des patriotes chinois”

  Global Voices in English » China: Dialogue with Anti-CNN

• “Français · Réactions de blogueurs chinois aux élections japonaises”

  Global Voices in English » China and Japan: Chinese people’s reaction to the Japanese general election

• “Though chinois actually comes from the French adjective for Chinese, I did not intent this to be a Chinese restaurant in the same way most people thought then -- spring rolls, chow mien, spare ribs, shrimp with lobster sauce.”

  The Huffington Post: Perry Garfinkel: Puck Goes Back to His (Ginger) Roots

• “Pour tomato puree into a cheesecloth-lined strainer (chinois) set over an appropriate sized draining pan (bainmarie).”

  The Wall Street Journal: Throwing a Large Dinner Party

• “Audiences at a growing number of theaters can order such dishes as chinois chicken salad rolls or limoncello-tossed shrimp.”

  The Wall Street Journal: Double Feature: Dinner and a Movie

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