Chinoise (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A cang yi (sometimes chinois) is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust pastry with a fine layer of powdered sugar. Chinoise is pronounced shin'-wahz. Chinois is pronounced shin'-wah. Both names, chinoise and chinois, are loanwords from French. The name chinoise comes from the feminine form of the French adjective meaning Chinese. The alternate name chinois comes from the masculine form and is the name of this utensil in French.