Chinois: Is a conical pestle necessary?

Discussion in 'Cooking Equipment Reviews' started by rescaldo, Apr 11, 2016.

  1. rescaldo

    rescaldo

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    I'm looking into buying a fine Chinoise, and most recommendations for their use suggest using a ladle to push the puree through the sieve, but I've also seen a number of recommendations (mostly from manufacturers) to use a conical pestle.

    So what should I use (i.e. which tool gives superior results)?

    Thanks,

    rescaldo
     
  2. brianshaw

    brianshaw

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    A ladle works just fine and is generally easily available. The conical pestle is just one more thing to wash. It will get right down into the point of the chinoise, but so will the handle of a wooden spoon... of that amount of effort is required.
     
  3. rescaldo

    rescaldo

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    What I'm hearing is that a conical pestle is a unitasker.
     
  4. rpooley

    rpooley

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    Mine came with the pestle included so, what are you gonna do?  It's nice, but not necessary.
     
  5. chefross

    chefross

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    Personally,the pestle pushes through unwanted particulate that makes my stock cloudy.

    I'll stick to the ladle thanks.
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I don't ever remember using a pestle just a ladle or spoon. I think it is not entirely necessary myself. 
     
  7. chefbuba

    chefbuba

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    Always used a ladle.
     
  8. panini

    panini

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    For fruit, I use a conical pestle with a ridged chinois .If I use a ladle on a ridged one, it seems to take much longer. It seems only push

    the fruit out of the bottom 2-3" of the chinois. I use a ladle on the rounded bottom mesh kind, always making sure the ladle is smaller than the bottom..

    I've seen quite a few mesh chinois in the trash after someone constantly gets after it with a larger ladle. If the chinois is mesh and not rounded

    I usually use a spoon.