Chinois Strainers

China Caps: What You Need to Know

These strainers are typically made of stainless steel or aluminum and consist of a handle welded onto a circular ring. A hook is often included so the strainer can be attached to a bowl or pot. The conical sieve is made of woven mesh or perforated metal and tapers inward below the top of the device.

While smaller chinois strainers designed for residential use or coffee and tea preparation measure a few inches in diameter, units made for stockpots and bowls range between 7 and 12 inches in diameter.

The terms "china cap" and "chinois strainer" are often used interchangeably, but the actual devices are slightly different. Made of fine mesh, chinois strainers are sometimes referred to as bouillon strainers or bone broth strainers for their ability to remove remnants of stock powder, bone fragments, and other fine particles. Instead of mesh, china caps use perforated holes of varying sizes to remove larger solids, such as seeds, from liquids and soft foods. These perforated strainers may be designed with smaller holes to strain out coarse particles, but they still won't function at the same level as a true chinois strainer.

Unlike larger strainers, such as colanders, which are typically used to remove unwanted liquid from large solids, chinois strainers and china caps also work well for preparing liquids. Additionally, they offer the advantage of rinsing small solids, such as rice, that would pass through the holes of a colander.

When used along with a chinois strainer or china cap, wooden pestles can squeeze flavorful juices from any solids that remain after straining or be used to remove lumps from batter or custards. Operators may choose to scoop liquid into the chinois strainer using a ladle and use its base to accomplish the same function as a pestle.

Common Questions About Chinois Strainers

Why is it called a chinois?

Named for their similarity in shape to a traditional conical hat worn in China, chinois sieves were developed for use in French cuisine. In the United States, "chinois" is often anglicized as "shin-wa" rather than the French pronunciation "sheen-wa." The similarity to Chinese hats is also reflected in the English name for the perforated "china cap" strainers.

How deep does my chinois strainer need to be?

The depth of a bouillon strainer and china cap generally corresponds closely to its diameter, so it may be automatically suited to the amount of volume you need for a particular container. As an example, a strainer with a 12-inch diameter may have a 12-inch-deep cone. The deeper the strainer, the more likely you'll be able to pour liquid through without interruption.

Is a chinois only for liquids?

While chinois sieves are primarily used for stocks, purees, and other soft foods, chefs can also use them for dusting desserts and other items with ingredients such as powdered sugar.