Comments on: The right tool makes sauce a snap

By: Janet Majure

Janet Majure — Thu, 19 Jan 2012 23:00:14 +0000

Thanks, Lynne. I’ve made other sauces with the butter-flour-paste combo (there’s a term for that, but it escapes me at the moment), but not gravy. Sounds like a good approach.

By: Lynne Bauma

Lynne Bauma — Wed, 18 Jan 2012 22:59:54 +0000

Here’s a great way to make gravy with the chinois: simmer 1 lg onion, 4-5 stalks celery, and 3 big carrots (all cut large) along with chicken giblets in a pan along with chicken broth (I use about 28-32 oz.) for about 20 minutes or until veggies are soft. Mash the veggies through the chinois keeping the broth along with the mashed veggies. Pour sieved results back into the pan and bring to a boil. Mix 1/2 stick soft butter along with enough flour to make a thick paste. As the liquid simmers, add spoonfuls of the flour paste to the broth and wisk quickly as you add. Continue to simmer on low until mixture is mixed well and thickens. This is the best gravy and never fails.

By: Janet Majure

Janet Majure — Mon, 21 Nov 2011 20:40:40 +0000

Hi, Donna, Try your local hardware or department store, or Amazon has a selection of what I call ricers at this link. If you are looking for the china cap, then this second link will work. Good luck! -- Janet

By: donna

donna — Mon, 21 Nov 2011 19:35:01 +0000

i love that ricer i trying to find that one my mom had one we made apple suace and use it for pumpkin pie if you know whee i can get one like that please let me now
donna

By: I’m back at Foodperson, come on in | foodperson.com

I’m back at Foodperson, come on in | foodperson.com — Fri, 29 Jul 2011 15:52:34 +0000

[...] How to make tomato sauce with a cone sieve [...]

By: Elva Delgado

Elva Delgado — Wed, 29 Jun 2011 00:52:14 +0000

Just reading posts after researching this tool. Found one in my mom’s shed, brainstormed about possible uses. I think I will keep it after reading all these posts, can’t wait to tell my sisters come tamale time!

By: Dr. Jo

Dr. Jo — Fri, 19 Nov 2010 14:29:00 +0000

We call ours a ricer, too, and mine has to be at least 60 years old. Grandma used it to porcess fruit to take out skins and seeds for tomato sauce, grape & balck/raspberry jelly, apple butter/sauce, etc.

She never used it to rice potatoes, tho’. She just mashed them with one of those old-fashioned (squiggly) potato mashers.

By: Yolanda Phillips

Yolanda Phillips — Wed, 10 Nov 2010 04:34:23 +0000

I’m using one today just like in the picture…my mom used it for authenic mexican tamales back in the old days. It makes the red chile sauce so smooth when pressed through without seeds and skin. I want to share this with all my fellow tamale makers because this makes them so moist & delicious; making the sweet tamales too. Happy Holidays!

By: ChristineMM

ChristineMM — Wed, 11 Nov 2009 22:42:46 +0000

I love my chinois. Was researching today to see if I could use it instead of buying a jelly bag for jelly making.

Mine is a high quality one with fine screens. It is fantastic for making meat and veg stocks, strain and it comes out clear, all the little bits are held back.

I wanted to share that there are a variety on the market. Some are wide screened and not good. I advice a high quality one.

Also a ricer has wider holes, not the same as a chinois, two different things with different uses.

For example there is no way on Earth potatoes could go through my chinois.

Great post.

By: Janet Majure

Janet Majure — Wed, 26 Nov 2008 20:08:23 +0000

So sorry about your mother, Joanne S. It’s nice that you have her tools to keep her with you, figuratively speaking. As you can see in Diane’s comment (#1) above, “ricer” evidently isn’t an unusual term for this item, although I think of ricers as those tools that look rather like giant garlic presses!