Tool Tip: Chinois

I inherited this chinois (sheen-WAH) from my mother but didn't know what it was called or even, truly, what to do with it.

And I'm so glad I did! It makes the smoothest of sauces and soups with very little effort. I wouldn't give up the food processor. But I'm happy this came home with me.

I see that they're still for sale, as here on Amazon though I suspect they'd be available less expensively at yard sales and even on E-Bay.

For the record, as you'll see from the comments below, whether this is a chinois or a China cap is up for debate. As of July 2006, there's a Wikpedia definition, which says that the two are often confused but that:

• While both are conical sieves
  
• The China cap is made of perforated metal (like mine) where the chinois is made of fine wire mesh
  
• The chinois often has a dowel (as mine does) to push foods through the holes, like the blade of a food mill
  

Since mine has characteristics of each, I'm not sure what to call it! But I'll tell you this: it's one of the most useful utensils / appliances in my kitchen and I'm surprised how often I turn to it for soups and drinks, especially. If you've got access to one, grab it!