Who has or uses a China Cap?

GadgetGuy

(Formerly Shermie)
Joined
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It looks somewhat like this. I thought about getting a small one. They come in different sizes from small to extra large. I really don't need a large one. Just a small one for straining things like sauces & gravies, cooked fruit to get out the small seed & other things. They are mainly used in the food service kitchens, but home cooks ues them also. :whistling:
China Cap..jpg
 
I've seen them in a lot of cooking videos, but called a chinois (which French chefs named after the shape of Chinese conical hats).

CD
 
I just use a sif...
If I would use one (ever)

Edited to add:
What's in a name: sif, sieve...
You sift flour, so I thought it was spelled sif :wink:
 
Last edited:
I had never heard China Cap, just chinois, but chinois is just a French word meaning China Cap, so it doesn't matter.

CD

I've used a large one at work to strain the lumps from sauces & brown gravy. After all, who would want lumps in a sauce or gravy?!! Not me!! :ninja:
 
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