Tamis is a fine drum sieve used in professional kitchens to sift dry ingredients and produce exceptionally smooth purées, sauces and farces. It consists of a circular frame with fine mesh stretched across it. Food is pressed through the mesh with a scraper or ladle, leaving behind skins, fibres, seeds and other coarse material. The French term is also used in English-language kitchens.
A tamis can be used to sift flour, icing sugar or almond flour, and to refine potato purée, vegetable purées, custards, fruit preparations and forcemeats. The mesh size determines how fine the result will be. Work in manageable quantities and use a steady pressing motion rather than forcing hard or unsuitable pieces through the mesh.
A tamis is a flat, drum-shaped sieve with fine mesh, suited to sifting and refining. A chinois is a conical strainer, often used to strain stocks, sauces and liquids. A food mill uses a rotating blade and perforated plate to process cooked foods while separating skins and seeds.
Example: pass cooked potatoes through a tamis for an exceptionally smooth pommes purée, or sift almond flour and icing sugar for a fine macaron mixture.
Chef’s tip: Select the mesh according to the product and desired finish. Clean the underside and mesh carefully after use, since trapped purée and starch can dry in the fine openings and become difficult to remove.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
