Hi All,
So I'm pretty aware of all of the uses for different sized sieves. For the 200 I know you can use it to clarify stocks, juices, etc.
My question is, knowing that people like Thomas Keller stress strain, strain, strain(!), and work in a place where they can literally (and do) strain a sauce up to 20 times through a chinois, cleaning the chinois between each strain, could a #200 sieve get the same result, with only one go through the sieve?
I know the obvious answer may be "yes, duh" but, say I make a red wine jus. I part the aromatics and wine in the pot, reduce to a glace, add my (hopefully) gelatinous veal stock, simmer that for 30 minutes and then strain. Would a sauce like that be able to pass through a #200 sieve? Would the sauce possibly be too gelatinous? Last time I made it, it was only slightly thicker than water. My other question would be, would the #200 sieve separate parts of the sauce? Would the wine go through, but not he stock?
This goes for any sauce I would make with wine and stock, etc. There are a million of them. I'm trying to get that perfectly clear sauce, without the need to strain it 20 times through a chinois.
In practice, I would put the sauce through a chinios which would be above the sieve. Only the liquid would go through the chinois, onto the sieve, and therefore there would be less crap for the sieve to strain.
Thoughts? Better sieve recommendation for this? I don't make stocks a ton, but I do make sauces a bunch of times a month, especially with winter coming. Thanks for your input!
