tamis

A tamis, from the French tamiser meaning to sift, is a kitchen implement used for straining and puréeing. It consists of a circular, shallow frame that holds a tightly stretched fine mesh disk. The device is placed over a bowl or pot, and food is pressed through the mesh with a spatula or pestle to produce a smooth puree or clarified liquid.

Construction and materials: Most tamis are made of stainless steel, with a metal ring that keeps the mesh taut. The mesh is a fine stainless-steel screen; some larger models use aluminum frames. They are designed to be pressed through rather than rubbed, and do not have a long handle; some versions include a short handle or stand. A tamis can be used with a pestle or spatula to push ingredients through the mesh.

Common uses: Straining soups and sauces to remove fibrous bits, seeds, or lumps; creating smooth fruit or vegetable purees; refining mashed potatoes, custards, or yogurts; in pastry and sauce preparation for a silky texture.

Care and maintenance: Hand wash and dry promptly to prevent corrosion; inspect the mesh for tears; avoid abrasive scrubbing; store with the mesh protected to prevent deformation.

Variations: The tamis chinois, or Chinese tamis, is a conical, perforated sieve used for very fine purées and sauces. Other tamises may have interchangeable discs with different mesh sizes to adjust fineness.