A chinois is the conical strainer cooks use when a sauce has to be completely smooth. The Matfer Bourgeat 8-inch Exoglass Bouillon Strainer has an extra-fine double stainless steel mesh that holds back the particles a standard sieve lets through, so demi-glace, crème anglaise, pastry cream and coulis come out silky. Michelin-starred teams worldwide use Matfer’s Exoglass strainers.
The mesh is reinforced with rods, so the cone does not sag under the weight of bones and vegetables pressed against it, and it is molded into the Exoglass frame rather than crimped to a rim. That eliminates the crimped edges where conventional strainers loosen, sag and trap food, and it is why this strainer outlasts stainless steel strainers that dent and warp. The frame stays cool to the touch while hot liquid passes through it, and the one-piece body and handle leave no seams for food to collect in.
Two side hooks rest the strainer on a pot rim, leaving both hands free to ladle and press. Exoglass is non-porous, so it will not stain, retain odors from garlic or shellfish, or leach chemicals into food. The same fine mesh also sifts flour and dusts powdered sugar over plated desserts.
Choosing a Size
The 8-inch is sized for sauces and smaller batches, where its narrower cone is easier to control. For larger volumes of stock, the Matfer Bourgeat 10-inch Exoglass Bouillon Strainer has a wider opening and a larger cone.
