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Sauces: Classical and Contemporary Sauce Making
by James Peterson
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with references to "fine chinois".
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. ... "
Key Phrases:
United States, Unthickened Method, Middle Ages, Middle Eastern, Parmigiano Reggiano, Reduced-Cream Method, meat glace, crustacean butter, integral sauces, coarse chinois, lightly syrupy consistency, fine chinois
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New Classic Desserts (Hospitality, Travel & Tourism)
by Andrew MacLauchlan
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with references to "fine chinois".
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 ... "
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La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking
by Madame Evelyn Saint-Ange
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with references to "fine chinois".
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). ... "
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Sweet Seasons: Fabulous Restaurant Desserts Made Simple
by Richard Leach
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with references to "fine chinois".
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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