Loading…
22
Serious question, what's the best way to handle a broken chinois mid-service?
I was straining a veal stock for a 40-cover dinner last Friday when the handle of my old chinois snapped clean off, sending the whole thing into the sink. I had to quickly pour everything through a fine-mesh sieve lined with cheesecloth, which worked but was a messy, two-person job. Has anyone found a more durable brand or a better single-operator fix for this kind of sudden equipment failure?
3 comments
Log in to join the discussion
Log In3 Comments
emmam676mo ago
My Matfer Bourgeat chinois has lasted through years of heavy use without a single issue. I wouldn't trust anything else for a busy service.
4
the_jake6mo ago
Totally feel that, mine's a tank too.
6
ray3245mo ago
Heard some chefs swear by those Matfers for lasting forever in a pro kitchen.
-1