Who has or uses a China Cap?

GadgetGuy

(Formerly Shermie)
Joined
21 Aug 2014
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Brighton, MA.
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 ;)
 
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:
 
We have some , not a lot due to 3 generations hand me down. We dont use it. Its displayed in our cabinet.

Russ
But I'm willing to bet that it's always nice to know that it's there when you need it!!! Hah!! :whistling:
 
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