Sieve question

My tamis finally gave out and I am looking to pick up one or two from Affordable Sieves and wanted to ask about a common use mesh sizes for everyday usage. I find I use my mesh strainers more and more as I'm exploring various dishes that require such equipment.

So... O Gurus of the Kitchen - what two mesh sizes would you recommend for everyday use?

Thanks!

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Comments

Tim_Sutherland_52834

#60 is my most used then #40. I also use #120 and #200.

Buy the 12" size and base.

sebastian_palmigiani_21610

i've been keeping tab of the various sizes that chefsteps uses in their recipes. so far i have identified three different sizes: #40, #80, and #120.

robert.c.brown15

Get #60, #200, #120. In that order. Buy a full height base so it can hold the most liquid. Maybe get a full height sieve too for straining a lot of liquid, but that is up to you. I get by with half height sievea.

robert.c.brown15

Does the #40 work for sifting flour or is it too small? Usually younise a #20 for it, but I'm curious.

Tim_Sutherland_52834

I use cheap bowl sieves for flour over a sheet of parchment paper. It is just what I am use to.

Seth_Ratner_91225

Consider what you want before you get the #200. It is super, super fine. The #120 is good for fluid gels, and I've had great results from a #50 with potatoes. I have a #20 that I haven't used yet. It's pretty coarse, almost like the mesh strainers you buy for regular kitchens. CS uses it as the initial run with potatoes before re-sieving with a #50.

Maybe consider getting a #50, #80, and #120.

Definitely get the full-sized bottom pan. And 12", though a pain to store in the kitchen, is the ideal size.

robert.c.brown15

This is exactly correct. Here is what Ben Johnsons told me (modified) in private messages a few months ago:

"For most purée it would be very difficult [to use a 120 sieve for]. I use a 120 when we make our "aioli" to filter any small pieces of remaining garlic. It also works well for filtering juices. Unless you already have one I would consider a 200 as your next sieve. 120's are great and definitely have there uses, but I personally feel a 200 would be a more useful tool at this point. If you are looking to use it mostly for purées I reccomend not going much finer than an 80. It will just be too difficult if you do."

And another reply (apparently I don't get it the first time he tells me things...)

"The #120 is a little to fine for most purees and even creamy soups. It just filters out too much actual product. I wouldn't go any finer than an #80 for that situation honestly. Though as I mentioned before I feel you will find the #60 to be a littler more versatile. It will still yield great results with super creamy soups and purees and well as perform well with thicker purees such as potato and other starchy purees. As far as between 120 & 200 I think you would get better use out of the 200 (you can always add another to your arsenal in the future). You are correct in that you won't be pressing product through the 200 at those higher sieve numbers the mesh is much for fragile so you just want to let gravity do its work. A little swirling and tapping tends to help but never press on the mesh. A 120 is still strong enough to push on."

I also said, "What kind of things would I use the 200 for besides stock? I don't make stock every week so I'm trying to figure out what other ways I could use it before I spend 100 dollars on it. Not that I make purees or potatoes on a daily basis, but obviously I make stocks even leas frequently. Thanks again for such a thorough reply!"

He replied:

"Any thing that is very thin i.e. low viscosity. Juices, infusions, ice-cream and sorbet bases. Although it will filter out vanilla bean seeds so keep that in mind. There are really a ton of things you can use it for."

Soooooo it is all about what you plan to use it for. I love my #60. It is great for purees, potatoes, and straining liquids. I personally feel a #50 and an #80 might be too close/similar. Maybe comprise with a #60? I'm looking at a #200 next, but if you see my latest post, I'm still up in the air.

Definitely get 12 inch diameter. No question about that. They do stack, so storage is awkward, but not impossible. I also use brass frame with stainless steel mesh, it is cheaper. However, when I buy the #200 I will buy the full height stainless steel frame and mesh because I am not sure how long it will take a lot of liquid to strain through. I'd rather not have fresh stock resting against a brass frame. Affordablesieves.com

cdecluitt

Thanks everyone for the input. I think I have enough info to put in an order!

Seth_Ratner_91225

One last thing: Even if you get brass frames, get the SS bottom pan. I wish I had. Brass reacts to certain foods (I suspect based on acidity), and can impart a metallic taste. For the sieves it's fine, but you're probably best off with the SS bottom pan.

cdecluitt

I opted for all stainless as I was also concerned about food reaction. A bit more expensive, but should measure out in durability.

Nikkakae_284724

I use Very Fine Mesh Strainers by ZENPRO. It's set of 3 and made of sta

inless steel. It's pretty nice and it works great. And it also has a free measuring spoons.

I purchase it here: http://amzn.to/1S8WeQa

Craig_Nettleton_89891

Tim, would the #60 size be good for fish paste? Basically I want to blend fish with seasonings and then steam them in the shape of logs. I want a very smooth consistency. Also does the affordable sieve website sell just a base which will hold the contents after sieving? What do you use the #40, #120 and #200 mainly for?

Brady_1367668

I just want to point out something: if you're using a brass sieve (outer ring), and the mesh is soldered to the ring, then the solder is likely a tin/lead mixture. This is according WS Tyler, a major manufacturer of test sieves. See link below.

https://blog.wstyler.com/particle-analysis/epoxy-vs-solder