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?

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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