Chinois Particle Cleaning

If you have ever made a multi-step soup and strained it through a fine screen Chinois, you have probably been frustrated by the clean up afterward. Recently I made a lovely, creamed, smoked tomato soup; the second to the last step involved straining the solids by pressing the precious flavor through the chinois into a pan.

While the soup was sublime, the clean up wasn’t. We don’t have great water pressure in our kitchen sink and after multiple pressings of cooked vegetables, little bits of food got lodged in the fine sieve. Removing these stubborn bits from the sieve can be challenging.

I had a brain storm and took my chinois outside and turned my garden hose on it. I know, a very guy thing to do. I used a sharp stream setting on the adjustable hose nozzle and blasted those stubborn food bits right out of there.

Some may ask, “Why don’t you use cheese cloth in the chinois?” I find that when passing multiple batches of pureed soup or stock through a strainer, using cheese cloth becomes more of a hassle than a help.

Somewhere, I hear Tim Allen grunting his approval.

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