During what cooking process is a chinois primarily used?

A chinois is a conical sieve that is used primarily for straining liquids. Its fine mesh allows for the filtration of solid particles from liquids, making it an essential tool in many cooking processes where clarity and texture are important.

In the context of cooking, straining through a chinois is commonly employed in preparing stocks, sauces, and soups, where you want to remove solids to achieve a smooth texture. The design of the chinois helps in separating fine particles while retaining the desired liquid, making it highly effective for tasks that require precision in texture.

The other cooking processes, while they might involve some level of straining, do not primarily utilize a chinois in their standard practices. Blanching involves briefly cooking food in boiling water, boiling focuses on cooking food through submersion in liquid, and steaming cooks food via vapor. None of these methods predominantly require the use of a chinois, as they are not primarily aimed at straining liquids.