A chinois will give you no “chunks” to speak of. Are you thinking of a china cap, perhaps? What’s pressed through a chinois may be a little thick, depending on what it is, (ie;berry puree), but it is the best way...

Third the chinois (also known as a "china cap") idea. If there is no stand, be sure to have one with guard rods on the outside (the cheapest ones are without), because you can easily damage the mesh if it is not protected.

When I was a kid, my Mom always used a china cap in a stand with a a pestle-like wooden utensil to push the juice/pulp through the mesh. We have a plastic mill that clamps to the counter. It hasn’t gotten much use lately-...

If you google "china cap" or “chinois” and “fine”, you should pull up a number of options. Budget models (which would be under $50) tend to be shorter and lack the protective braces you see on higher-end...

there are actually two types of strainers most commonly used in restaurants. One is the china cap (cheaper), which strains but isn’t terribly fine. The second is a chinoise (expensive), which gives you the fine cheesecloth...

my china cap makes the best mashed potatoes. http://www.foodservicedirect.com/index.cfm/S/156/CLID/809/N/5370/Carlisle-China-Cap-Strainers.htm

Look for a china cap (chinois) and pestle; you can put a boatload of potatoes in one. I inherited my mother’s after she left this earth, hers stands on a three-legged frame but I’m not sure the frames are made...

That is the correct course of action. And make sure it is a chinois and not a "china cap."

That would be China Merchandise, at 120 Cambridge St in Burlington – It’s not Super 88, but it’s a convenient oasis just about exactly midway between Chinatown and Lowell, for when you want the lemongrass and...

I am making homemade liqueurs for the holiday and wondered if anyone knew where I could buy decorative bottles w/ caps or corks in the Boston area, preferably the city or points south. I found a few on line sites that were...

- may the new management learn from the past mistakes. China Jade First greenwood (if you’re in the area and not too fussy ...) Bacchus CapHill (average food but no weekend blackouts unlike most other Seattle restaurants)...

sweating chicken or beef allows the meat to quickly release the juices and greatly reduce simmering time. The stock turned out well. I did use a china cap and squeezed the heck out of the meat. I am mystified. Frank

alcohol. He presses it through a china cap, then strains it through a chinois.

Does anyone have recommendations for a venue for a funeral reception for a mixed group of Asians and Americans, reasonably close to Rosehill Cemetery? The hosts would ideally be able to cap costs at $20 a head. Preferred cuisines...

be best, although men without caps; ethnic or not; and light on beef. Thanks.