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  2. They run the soup through a fine-mesh strainer. If you want to take it one step further, round up a fine mesh strainer or a cone-shaped sieve called a chinois and “pass your puréed soup through ...

  3. Sieve - Wikipedia

    en.wikipedia.org/wiki/Sieve

    Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...

  4. Chinois - Wikipedia

    en.wikipedia.org/wiki/Chinois

    A chinois (UK: / ˈ ʃ ɪ n w ɑː, ˈ ʃ iː n w ɑː / SHIN-wah, SHEE-nwah, US: / ʃ iː ˈ n w ɑː / shee-NWAH, French: ⓘ), also known as a bouillon strainer, is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a ...

  5. Sink strainer - Wikipedia

    en.wikipedia.org/wiki/Sink_strainer

    In plumbing, a sink strainer is a type of perforated metal sieve or mesh strainer used to strain or filter out solid debris in the water system. Different varieties are used in residential premises and for industrial or commercial applications. Such strainer elements are generally made from stainless steel for corrosion resistance.

  6. Mesh (scale) - Wikipedia

    en.wikipedia.org/wiki/Mesh_(scale)

    Mesh is a measurement of particle size often used in determining the particle-size distribution of a granular material. For example, a sample from a truckload of peanuts may be placed atop a mesh with 5 mm openings. When the mesh is shaken, small broken pieces and dust pass through the mesh while whole peanuts are retained on the mesh.

  7. Consommé - Wikipedia

    en.wikipedia.org/wiki/Consommé

    The meat is best if it is ground very fine, as if for a mousseline. The key to making a high-quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at ...

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