Sieves

Sieves may be used for a variety of cooking tasks, including straining, sifting and puréeing. Stainless steel sieves are suitable for all of these tasks; not only are they are study enough to withstand a strong pushing motion against the mesh, but they will also resist staining or corrosion if they come into contact with acidic foods. This is an important consideration when making fruit purées. Plastic sieves with nylon mesh are only really suitable for lighter tasks, such as sifting flour.

For fine puréeing jobs, a cone-shaped stainless-steel sieve (known as a chinois) may be used. The food is placed in the cone and then forced through the perforations by a wooden spoon or a long narrow pestle that fits right into the tip. A chinois may also be used for straining food; its tapering point channels the liquid into a single trickle that flows neatly into a jug or pan. When buying a chinois, look for one that has been formed from one piece of metal, with no seams or welds.