from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A culinary strainer made from worsted cloth
  • n. The cloth itself; tammy.

from the GNU version of the Collaborative International Dictionary of English

  • n. A sieve, or strainer, made of a kind of woolen cloth.
  • n. The cloth itself; tammy.

from The Century Dictionary and Cyclopedia

  • n. A cloth made for straining liquids.


Sorry, no etymologies found.


  • A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water.

    The Book of Household Management

  • Using a spatula, press a ¼ of the mixture through a tamis or fine mesh strainer.

    Wired Top Stories

  • Place a tamis or fine mesh strainer over a mixing bowl.

    Wired Top Stories

  • They can be baked in molds a classical application straight out of Escoffier, before they had food processors and had to pound the fish and press it through a tamis.


  • For very refined preparations you may want to press fish mousselines through a tamis, or drum sieve, to remove any fine connective tissue that may not have been pureed.


  • I would also consider using a puree instead of chunksyou could also pass the puree through a foodmill or tamis or the like and then reduce the liquid you end up with.

    Beet Budino No-No

  • Deb, are you straining curd through a chinois or a tamis?

    project wedding cake: mango curd | smitten kitchen

  • The manufacturer washes the rags and reduces them to a thin pulp, which is strained, exactly as a cook strains sauce through a tamis, through an iron frame with a fine wire bottom where the mark which give its name to the size of the paper is woven.

    Two Poets

  • If you are really picky, you can also press the soup through a sieve or tamis to ensure it is super-smooth.

    Archive 2007-07-01

  • The mortar was joined by a second indispensable utensil: the cloth sieve or strainer French étamine or tamis through which sauces were passed to remove coarse particles of spice and thickener and produce a finer consistency.

    On Food and Cooking, The Science and Lore of the Kitchen


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  • "the postcard pictures weren't innocent, four women laughing, straining wheat through their wicker tamis in a blond light,"

    Invitation to a Voyage by François Emmanuel, translated by Justin Vicari, p 13 of the Dalkey Archive Press paperback

    April 12, 2012