A “must have” for home cooks who think this tool is only used by professional chefs. I personally use it every day to make my life easier and more effective when I need to quickly refresh my cooked vegetables under cold water and want to preserve their colors and textures. Because of its funnel shape the whole cooling process takes no time compared to regular colanders.

My favorite use is when I need to strain my sauces or soups. Because of its very fine mesh, you obtain the silkiest and most delicate flavor and texture. No solids will ever spoil your delicious soups or sauces. I also use it when I make stocks. It is very easy to use; you need a small ladle to push the solids, with an up and down motion, to the bottom of the Chinois and let the liquid run through the sieve. I love it! It is the small details that make the difference!

Click here to find a chinois at Sur La Table’s online catalog in the “Cook’s Tools” shopping category.