"fine chinois"

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Sauces: Classical and Contemporary Sauce Making
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Excerpt - on Page 27: " ... is perforated with small holes. A coarse chinois will stand up to wear and tear that would quickly damage a fine chinois. ... "

New Classic Desserts (Hospitality, Travel & Tourism)
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Excerpt - on Page 12: " ... Colander A colander is handy for rinsing fruits and draining cooked raviolis. Chinois A fine chinois is a very finely meshed china cap. Use it for straining cooked custards to remove any tiny bits of cooked ... "

La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking
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Excerpt - on Page 67: " ... finish the sauce: In a bowl, prepare egg yolks diluted with cream for the liaison. Strain the sauce through a fine chinois into a sauté pan. Add all the oyster juice. Reduce until there is no more than 4 deciliters (12/3 cups). ... "

Sweet Seasons: Fabulous Restaurant Desserts Made Simple
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Excerpt - on Page 85: " ... Quickly whisk the boiling mixture into the yolks, then strain through a fine chinois and place in an ice bath to cool. ... "

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