China Caps

When using china cap or chinoise, be sure that you properly boil any food that you put in the sieve to ensure that it is as soft as it can possibly be. Constantly putting undercooked foods in the fine mesh vessel will eventually cause it to tear and forcing you to buy a new one prematurely. Boil or steam ingredients until they can easily be mashed by hand and then put them into the chinoise. You can also use this particular piece to sift fine powdered sugar on to finished pastries if you do not already have a tool that will do this.