6" Sieve Thought

robert.c.brown15

So I own 12" sieves in #20, #60, and #200. I use them for purees and stocks.

I was thinking though, since I don't use them a ton, that a 6" sieve may be useful as it is smaller and therefore a but more accessible and easier to clean. I find that whenever I make a protein, I'm making a sauce to go with it, and I want that sauce to be as refined as possible.

What size do you think would be best for sauces (think red wine sauce with a steak)? #120? That's what I'm leaning towards. #60 isn't enough, but #200 wouldn't work. It would separate parts of the sauce.

A 6" sieve I could easily take out strain whatever I am making pretty easily with minimal cleanup.

Would a 3" be even better? Strain directly into a 2 or 4 cup pyrex? Cheaper than a 6"...

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tshewman

#125 if I recall from previous threads. If straining into pyrex cup it can be kept warm in the oven or into a thicker plastic sealable container that can float in the SV bath (which does work well)

robert.c.brown15

So a #120 mesh is the correct size for straining most sauces? That's not too fine? I wish there was a chart or something I could consult.

tshewman

Chefsteps formerly mentioned they do most of their purees through #80 and often #120, so a sauce through #120 is not unreasonable.

robert.c.brown15

Very true. Alright cool. It's a shame the #500 6" is so expensive. That would be a fun one to have. #200 is great but doesn't catch all the fat.

robert.c.brown15

Amazon has great prices on the Advantech 8" #120 and #500 sieves so I'm going to go with those.

gabor.szeder

Those great prices seem to be considerably higher than the prices at affordablesieves.

robert.c.brown15

Oh shit. The 6" at affordablesieves is more than the 8" on Amazon, but the 8" at affordablesieves is cheaper! That's weird but thanks so much. I just assumed the larger would be more expensive.