We use these words (ok, maybe not chinois so much) interchangeably to describe something, usually metal, that holds solid ingredients while liquid passes through it. It's a strainer, a colander, a mesh thingy, whatever. In reality, there are differences, especially when it comes to that chinois...
A strainer is really a catchall name for any type of, well, strainer. It is usually fine mesh and bowl-shaped, good for rinsing a pint of berries or draining pasta.
A colander is typically a larger bowl-shaped strainer, often with bigger holes (although that's not always the case). We think of colorful plastic or metal strainers that sit on their own base rather than need to be held by a handle. Our thoughts are this: The little mesh thing we use to catch seeds while we squeeze lemons? Strainer. The footed bowl that holds up to a big dumping of pasta or five pounds of nectarines? Colander.
And then there's the chinois. These can get expensive, and the best ones come with a wooden pestle for mashing ingredients against the sides. They are cone-shaped, which allows for more straining surface area, and they are used mostly for making sauces, soups, and custards that need to be super smooth and silky. The holes are extremely fine, and you can use the pestle to pulverize every last drop of liquid out of the solid ingredients without mashing through any grit.
We read an article from Chow describing the difference between a colander and a chinois, with suggestions for good ones. The author also mentions something called a Superbag, which allows you to squeeze ingredients in a flexible mesh bag to eek out the liquid. Might be a nice investment for someone who needs a chinois but lacks space to store it.
Read the article here:
*Update: My mom just emailed to tell me that, growing up in Mississippi, she called a chinois a "foley mill." Does that ring a bell for anyone else?
Related:
A little more about the chinois and why it differs from a china cap: Word of Mouth: Chinois
(Images: Anolon Strainer, $24.99 at Macys; Calypso Colander, $17.99 at Amazon; Chinois Strainer, Pestle, and Stand, $89 at Williams-Sonoma)
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Don't forget the tamis! It's similar to a chinois in purpose, but it can be also used to sift dry ingredients, strain, etc.
view ottan's profile
And looking back to the dishwasher thread, if you're lucky enough to have a chinois or tamis, those shouldn't go in the dishwasher, either. ;)
view OneWallKitchen's profile
I only have the first two and use them quite often.
view orchidgirl1979's profile
I call the mesh ones a sieve.
view revolution9's profile
I also call the mesh one a sieve. A strainer would encompass anything that strained water (a colander included.)
view Eliza's profile
Re: the Foley mill - it's definitely not = chinois.
This is a Foley Food Mill. You use it to make tomato sauce, apple sauce, baby food, mashed potatoes. It has fairly large holes in it, comparatively.
And, as a hockey fan, I have to agree - the first is a sieve! (Pronounced "siv" like give, for those who don't know.)
view cara_mia's profile
chinatown would be the place to go for a way cheaper chinois.
agreed on the first one being a sieve, although i really only seem to use mine for sifting or sprinkling fine powders (like sugar or cocoa).
view ratgrrrl's profile
A Foley Food Mill was the most widely distributed version available in the US. My mom always calls it by name as well. But is not the same as the chinois above. Some versions have interchangeable discs so you can vary the size of the puree.
view JudiAU's profile
To add to the confusion, my mom (from PA) has always called the last pictured item a sieve... not a chinois. It was her grandmothers and has only ever been used for applesauce. Therefore it's the family applesauce sieve.
view marthag's profile