Poultry Stock and my Conical Strainer

[a_boleyn]

In 2010, I cleaned out my basement, discarding a lot of useful items because I wasn't in the right mind set to pick through any of it. In retrospect, I've had some regrets ... like the wok that I never used any more but recently thought might be handy to do some steaming. One of the things I DID keep, just for nostalgia, was a conical strainer. If

Comments

[anonymous]

I always love to observe how others make their stock. I have never seen two identical recipes! I prepare mine in a different way of course (I mean most of all the ingredients) and yesterday I have just made another batch. The conical strainer is very widely used in France, but I have never bought it. It's actually called "chinois" in French (Chinese). Funny isn't it? Sissi (http://www.withaglass.com)

[a_boleyn]

I'm curious what you put inside your stock. I forgot to put any thyme ... which I was going to try ... in it. This is the general pattern for my stock recipe which I learned from my mom. She also put in parsley, leaves and the root. I don't actually know anyone who makes/talks about making stock anymore. :)

I have heard the name before. It came, I believe, from its resemblance to the conical Chinese/Asian 'coolie' hats. Interesting.