- Joined Oct 2, 2010
That seems a little strange to me. Could it be you mix up two very different kitchen ustensils? A chinois is a conical very fine sieve used mostly to pass liquids like sauces through it. On the other hand, a tamis is a wide drum with a very fine large sieve "sheet" on the surface and is used to eliminate the very last and the very smallest lumb from all kinds of puréed substances by pushing the purée through the sieve manually with a wide plastic spatula like the bakers use.at work we cook the potatoes until done, rice them, add cream and butter until silky smooth and run threw a chinos....it comes out perfect and makes plating fun as well.
Also, you would always push the purée through the tamis before adding any other stuff, to keep control on the endresult when finally adding butter etc.