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The easiest and most effective way to strain through a chinois , or china cap, is to use a small 1 or 2 oz ladle.
Once we taste duck, we chinois and reduce furiously in four fresh pans.
Reduce to about four cups of liquid and then strain through a chinois .
Add juice to heavy cream and strain through a chinois .
Drain in a colander set over a bowl, then shell the mussels before straining the juice carefully through a double muslin or chinois .
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