does a regular household need a Chinois?

[Michi]

Better than Bouillon is my preferred choice when I need stock and have run out.

 

[daveb]

At home I've always made do with colanders and strainers. At work I don't have a chinois right now (new gig) and it's driving me batchit.

Going to order one for work and probably get one for home as well.

 

[mengwong]

Straining 40-60 qts. of stock thru a collander or sieve lined with cheesecloth takes forever

Legit question for rural Americans —

 

[Cliff]

I use a Chinois all the time. Straining stock is a pita. Makes it less annoying.