Substitute for a drum sieve

[hazardnc]

I want to make Keller's Foie Gras Terrine from his book, Bouchon, but I do not have a drum sieve and really don't want to buy another piece of equipment that will be rarely used.

Any of you out there have suggestions for a substitute? I have a fine mesh sieve, but it is no where near as fine as the above mentioned.

[John DePaula]

I want to make Keller's Foie Gras Terrine from his book, Bouchon, but I do not have a drum sieve and really don't want to buy another piece of equipment that will be rarely used.

Any of you out there have suggestions for a substitute?  I have a fine mesh sieve, but it is no where near as fine as the above mentioned.

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There isn't going to be a very big difference between a drum sieve and a regular fine mesh sieve. Perhaps the biggest difference is that a drum sieve will be a bit easier to use, but the regular fine sieve that you already have should be just fine.

P.S. For what it's worth, I have a drum sieve and I actually prefer it to the standard hand crank sifter to which we Americans are accustomed.

[BryanZ]

Buy the tamis. I use it for EVERYTHING.

[Busboy]

Having looked closely at the photos in TFL Cookbook and a tamis that I believe to have been the same brand at a cookware storel the mesh not particularly fine, so you should do well with any fine $3.99 strainer. The advantage of the tamis is that it is just quicker aznd easier to mess with. I picked up a cheap model made from bamboo and what appears to be window screen for something like 25 bucks in a restaurant supply warehouse in Pensacola Florida. It's a finer mesh than the one Thomas uses and costs about $200 less than the one I found at Dean and DeLuca (admittedly not a discount store). Well worth the investment if you can find an inexpensive one.