When a stock, sauce, or puree needs straining, most of us reach for a bowl-shaped fine-mesh strainer. Many restaurant chefs, though, prefer to use a conical, ultrafine-mesh sieve called a chinois, a traditional French kitchen tool. Would a tightly woven chinois (also called a bouillon strainer) give us smoother results? We chose three cone-shaped sieves priced from $33.78 to $118 and pitted them against our favorite round-bottomed model, the CIA Masters Collection Fine-Mesh Strainer ($27.50). We used all four to strain seeds out of pureed berries for raspberry sorbet and separate solids and bones from hot chicken stock. We soon learned that the small differences in mesh gauge didn’t matter—all were able to strain stock to a clear finish and eliminate seeds and solids from raspberry puree. What the best bouillon strainers offered were capacity and stability.
Though it was easy to use, the round CIA strainer (2¼ inches deep) was too shallow to strain all of the chicken stock at once—as was the smallest chinois, which had a short, 6-inch cone. The other two conical sieves, at 7 and 8 inches deep, allowed us to strain the whole batch of stock in a single pour. As we pressed on raspberry puree in each strainer to extract the solid particles and seeds, we discovered another advantage of the bouillon strainers, which all came equipped with L-shaped hooks opposite their long handles: The hookless CIA fine-mesh strainer had to be held still or it would shift around on top of the pot as we pressed down; the bouillon strainers, stabilized by the hooks latched onto the pots’ sides, all stayed in place, freeing both hands for pressing. The Matfer Exoglass Bouillon Strainer, which has two hooks spaced 6 inches apart, was the most stable model of all, but $118 is more than we’re ready to spend on a tool we aren’t likely to use every day. Our winner was comfortable, stable, and reasonably priced. We won’t be throwing out our more versatile and easier-to-store round strainers, but if you prepare large amounts of stock, jam, or sorbet, a roomy chinois can make the work much easier.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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