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Chinois vs test sieves

Hajdamak_132675

Is there any sense to have chinois if one has proper set of tests sieves?

Is there any practical use case for chinois in this scenario?

I see CS guys are using sieves for practically everything that traditionally requires chinois.

What do you think?

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Comments

tshewman

Excellent question. I bought my chinois first and use it for stocks but only have one sieve and traditional strainers that can sit on my chinois for when I strain stocks. Otherwise, I probably wouldn't have one.

dancurren

I was at a cooking demonstration once where the Chef had a Chinois that had a soft flexible mesh - so it layed flat in a drawer. Every Chinois I have ever seen at restaurant supply stores has a firm, rigid mesh screen and it they take up a lot of room - but I would greatly prefer a chinois for my stocks and sauces. Does anyone know the brand/where I can get one?

tshewman

Can't remember if I got it here, but this is the one I have. http://www.surlatable.com/product/PRO-22144/Stainless+Steel+Chinois