Tammis

morgan_lechner_80244

Hey guys

Where are you guys buying your tammi from with the basin....cant find them anywhere in Vancouver...

Morgan

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Brendan_Lee_56950

affordablesieves.com

Matt_67991

If you're in Vancouver, you might also consider shipping them to a place by the border and then picking them up in the USA. I think the Kinek point closest to Vancouver is in Blaine WA.

ipreferale

Just received my #10, #50 and bottom pan from affordable sieves and all I can say is that they are very high quality.. I will be ordering more in the future to have mostly a complete set.

Jack_Mayer_85396

@RED - I'm envious, those look great! What else do you think you need to complete your set? Approx. cost of your new toys? Thanks!

ipreferale

@Jack_Mayer, I was thinking of a 20 and a 120 but I am always open to suggestions. The bottom pan and the two sieves, 12-inch, was $285.63 with shipping.

Jack_Mayer_85396

@RED, thanks, much appreciated!

Manfred_18311

@RED, nice

sieves indeed!

@Morgan_Lechner,

all of those sieves in the links below are laboratory sieves, most prominently

used in construction laboratories to determine the corn size of gravel and sand

aggregates added to the concrete recipe. Since Code provisions in any country

request pre lab testing before industrial concrete production the sieves should

be available through any Canada laboratory supplier or from elsewhere. You won’t necessarily have to get a sieve

shaker with it, they will sell single sieves. I can’t think of any reasonable kitchen

use for a shaker anyway in relation to the listing price.

Since they

are in use for rather heavy materials during their lab live time, abrasion of

the mesh surface would be negligible for kitchen purpose.

http://test-sieve.com/

http://www.mltest.com/index.php/aggregrate/sieves

http://www.gardco.com/pages/labapp/sv/atmtestsieves.cfm

http://www.hoskin.ca/catalog/index.php?main_page=product_info&products_id=2230

Mike_Minh_Truong_54120

@RED, that's neat.

antoinerochon

Hi, what is the difference (besides price) between the brass sieves and the stainless ones? Which would you recommend and why? Thanks

robert.c.brown15

I have a #60 12 inch sieve from affordablesieves.com. I have a brass framed sieve with stainless steel mesh and a stainless steel half size bottom pan. I contacted the company about the safety of food and the brass metal reacting and they advised that I shouldn't use the brass bottom pan or mesh because it will react. I never did much research outside of that as I already felt uneasy with the idea of brass and food products together so their email was enough for me to spend the extra money. Maybe it would have been safe, but I didn't mind the additional cost for easing my own mind.

Incredible high quality and I have no fear at all of pushing food through my #60 sieve. Love them. Wish I got a full sized bottom pan as when I put stock through it I have to be careful not to overfill the bottom pan. Also wish they weren't as expensive as I'd like to grab a #20 and #200 soon, but that day will eventually come...

Jack_Mayer_85396

Anyone have a recommendation for say 3 sieves that would cover almost all the bases? I've been trying to review the recipes here to determine the best set up. Maybe #50, #100 and #150? Or #40, #120 and #200? Thanks

robert.c.brown15

I've been recommended 60, 120, and 200 a lot. I'd say 60 would get the most use followed by 200. If you do a lot of baking I'd probably say a 20 would be useful, but if it is just for flour sifting then a normal tamis may suffice. I'm sure I'd find other uses for a 20 so I plan on owning a 20 and a 200 next. Not sure I can find a lot of uses for a 120 right now.

Jack_Mayer_85396

@Robert_Brown, thanks - I'm not much of a baker, so maybe I could go with a #60 and a #120 for now, along with a full size bottom piece. I just want to be able to replicate the recipes/techniques here on CS. Any help from the pros here?

robert.c.brown15

Cool. My 60 is a great all atound sieve. If the pros don't jump in here Ben Johnson has been very helpful for me when I've private messaged him in the past about this stuff.

Jack_Mayer_85396

@Robert, that's a great idea, thanks!

merridith

http://forum.chefsteps.com/discussion/530/what-is-the-sieve-you-are-using/p1

Jack_Mayer_85396

Thanks, I knew I remembered seeing something like that.

Matt_67991

You guys, my girlfriend wants to get a few of these eventually. It's all chefsteps' fault. Neither of us would have even thought about getting them a few years ago. All of those smooth purees did it.

Jack_Mayer_85396

@Henri - I blame CS for my desire for these as well! I have a chinois and china cap and sieves ...

lfmichaud

Looking to buy sieves and I was just wondering how you clean them? Are they a pain to clean or is it easy to do?

robert.c.brown15

I don't find my #60 to be too hard. Takes a little bit of time but not too much. If your sink has a shower/sprayer attachment that would help too but I get by with the pressure of my sink with little trouble. I use dish detergent and the same sponge I use on my dishes. Then let them air dry.

Between Thomas Keller and his constant need for refinement/straining rubbing off on me and ChefSteps, I'll be owning more and more different kinds of sieves over the years. I still laugh that I literally have lab equipment in my kitchen cabinet.

com-chefsteps

There are several sieve/tamis/superbag threads, so I'm linking this one re: questions about Superbags: http://forum.chefsteps.com/discussion/1886/super-bags

com-chefsteps

Affordablesieves.com sells several heights/depths of sieves - any reason not to get the shortest one to save storage space?

The choices are:

1. full 4.25" height (3.25" depth)

2. intermediate 3" height (2" depth)

3. short 2.625" height (1.625" depth)

I can imagine wanting a deeper bottom pan (to hold a decent amount of liquid), but I can't imagine much need for space between the sieves.

robert.c.brown15

I bought the shorter height (they call it half height) and it has been perfect. I haven't ever thought, damn I wish I got the intermediate or full height pan. Don't see the need for it. I guess the taller sieve would give you more to hold in your hand as you turn the sieve while you press food through it, but I get by with no problem with the half height pan and I have large hands. Chris Young told me he liked the full height sieve, but he said that was just his personal preference. But, like you said and I said above, definitely get a full sized bottom pan if you are straining stock through it. I wish I did that, but oh well. Just something else I'll have to eventually buy.