Fine Textures: Cooking With a Tamis

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We were interested in this article in the Los Angeles Times this week about the tamis (pronounced TAM-my) - also known as a drum sieve. It's used to create a fine puree or texture in many dishes - as well as sift flour and cornstarch.

They talk about several chefs, including Thomas Keller and Joël Robuchon, who use it regularly in their kitchens. They say that it's better than a chinois or ricer because of its wide, flat surface. You can use a scraper to push down over a large area, creating a finer, more ethereal puree. We've never used one of these - have you?