Tamis/Drum Sieve for purees and sauces

[A Patric]

Hello,

I've read, as have many of you, about Thomas Keller's emphasis on the usage of the tamis for taking many sauces and purees, among other preparations, to the next level in terms of texture.

I've been trying to figure out exactly what Keller is using--an 18" tamis it seems, but I can find no more information than that--as there are many sizes of tamis, with various screen mesh sizes, and that seem built for various purposes (i.e. for sifting flour, sugar, or other powders, or alternatively, for the tougher job of having pureed products forced through them).

Can anyone, especially anyone who works with these tools in a restaurant on a regular basis, give me an idea of what I should be looking for, and hopefully, a brand and/or website that has tried and true versions of this tool?

I've come across the Moulinex brand--I believe--which can be found at JB Prince:

http://www.jbprince.com/utensils/french-st-st-sieve-12-inch.asp

It comes with a 20 mesh screen, though I think additional finer screens may be purchased, and is 12" in diameter. I do have some bowls and a stock pot that are larger in diameter than 12", so I was hoping to find something in the 14"+ range. I'm having no luck.

I have found tamis that seem to be much more cheaply built, but apparently they are best used only for sifting flour, etc. One example:

http://www.amazon.com/Sieve-Mesh-Stainless-Steel-Netting/dp/B001LYGY40/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1275255288&sr=8-6

That said, I obviously don't have any experience using any of them, so I'm just going on what I've been reading while scouring the web. Can anyone confirm any of this based upon experience?

Best,

Alan

[A Patric]

There has got to be someone on eGullet who knows something--anything--about this. Anyone?

[sheepish]

There seem to be some very expensive models out there. I got mine from my local kitchen store. It's only about 7" diameter but fine for prepping for 4 people. It has "GP&me" and "18/10" (I think the stainless steel grade) stamped on the side. Can't say it gets used everyday, but it works and was less than 10 quid. You might also like to look at moulis. My sister has one for prepping baby food and it seems to do a similar job for less effort.

[dougal]

The Kenwood mixers have had (for about 50 years) an optional attachment called the "Collander and Sieve" http://www.kenwoodworld.com/en/Products/Kitchen-Machines/Attachments/AT930A/ which allows the machine to do the work for you.

I have to say that it has always seemed to me to be total overkill for sifting flour ... one of the touted uses for it. Making coulis from soft fruit would seem to be a better use for it. And it should work extremely well for extracting fibrous bulk from veg purées ...

Its basically a powered tamis.

But there are other tools that will do this sort of job.

There are "fruit" presses - like Kenwood's new attachment http://www.kenwoodworld.com/en/Products/Kitchen-Machines/Attachments/AT644/. These often attach to the front of a grinder body, but Kenwood's fronts the new version of their roto cutter.

Another approach is to use a centrifuge, like Magimix's (food processor) juicer attachment http://www.magimix-spares.co.uk/Magimix-juice-extractor-juicer-for-food-processor-17361/product/17361/17361/ - which is suggested in that link as being useful for consommé and in the processor manual it is recommended for getting the 'bits' out of fish soup.

However that item is quite a fine sieve, and only available in the single 'mesh' size.

But I somehow suspect that Keller wouldn't dream of doing the job otherwise than entirely by hand ...

[ChickenStu]

If you are pushing harder things through it definitely consider one with a replaceable screen. Over time they stretch and bend under the stress.

[A Patric]

Thanks everyone! All helpful stuff.