A chinois is a fine-mesh, cone-shaped strainer used in professional kitchens to filter stocks, soups, sauces, purées and other liquids. Its conical shape helps direct liquid through the mesh and makes it useful for producing smooth, refined preparations.
Place the chinois over a suitable container and pour or ladle the preparation through it carefully. For clear stocks or consommés, allow the liquid to pass without forcing solids through the mesh, as pressure can make the result cloudy. For a smooth purée or coulis, gently pressing the solids through may be appropriate if the recipe calls for it.
A standard chinois is a fine-mesh conical strainer. A chinois étamine is traditionally lined with a very fine cloth, often used when an especially smooth or clear result is required. The exact construction and naming can vary by supplier and kitchen.
Clean the mesh promptly after use so fine particles do not dry and become difficult to remove. Use a suitable brush to clean from the inside and outside, inspect for damaged mesh and sanitize according to the kitchen’s procedure when used for food-contact applications.
Example: A cook passes a finished veal jus through a chinois to remove aromatic vegetables and small particles, producing a smooth sauce for service.
Chef’s tip: Choose the mesh size according to the result. A very fine strainer can slow filtration, and forcing solids through may change the texture or clarity of the preparation.
Key distinction: A chinois is a conical fine-mesh strainer. A colander has larger openings for draining solids, while a chinois étamine provides finer filtration through a cloth-lined mesh.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
