Other Tamis question

[KJDedge]

Reading French Laundry use of tamis for purees etc....do any of you use one
and if so what mesh size or sizes do you recommend?
thx

 

[MarcelNL]

I have one probably this one; https://www.amazon.nl/Haushalt-Inte...ocphy=9064787&hvtargid=pla-421812704803&psc=1

Works like a charm but I have no clue about mesh size and mine is fixed size but there is one with three sizes. You want one with a sturdy frame as I have bent a cheap one beyond repair prior to getting the current one.

but how do you arrive at Puree after reading French Laundry?

 

[SeattleBen]

It won't be quite the same but if you've got a wire mesh strainer you'll get quite close without having to deal with another tool in the kitchen. Push it through with a large spoon.

 

[M1k3]

A plastic or rubber pastry scraper can work also.

 

[ian]

I sometimes push pumpkin through a splatter screen when making pie.

Splatter screen = poor man’s tamis. It’s probably on the fine end, though.... takes some work to push it through. Try not to use one that has a bunch of oil embedded in it.

 

[lumo]

Super fine, .35mm mesh hole size tami is what I have and use for that, but I'll follow it up with a fine chinois if I'm feeling froggy.

 

[MontezumaBoy]

FWIW - some sieve (mesh) sizes info below but as lumo states above "Super Fine" = "No. 35" or "500 micron"

MTCKitchen has some info / sell them - found this with a little google fu ... I can't remember where I got mine (2 X mesh only) but I definitely feel it get the FL desired textures ... IMO ...

https://mtckitchen.com/tamis-mesh-screen-for-sieve-frame/
Many others do as well / all the best.

 

[FishmanDE]

If you use a quality blender like vitamix and are thorough, no need to strain. In fact, depending on the puree, it might benefit from not being passed.