You made me look up the REAL name...

15 years ago

All this talk of food mills and other processing devices, I had to look up the actual name for what I have always referred to as an "applesause smusher" (that's what I had always seen it used for...)

So, after much searching (it's hard to find that by description btw), I discovered I have a chinois. Sounds so special...

My mother called it something else a couple years ago when my sister was trying to find it at mom's house (the phone call was to inquire as to whether or not it was in my possession...it came from my great-aunt's house when she died I believe, I've had it for probably 15 years, so sis was a little late in looking for it...). I think she called it a food mill- that's why I was confused, or maybe that's what I thought it was called, I don't know.

Can I still call it the applesause smusher??

I did use it on some raspberries once though...

Oh, in case there are others out there like me, a chinois is a cone shaped sieve-type thing that you put in it's stand, over a bowl, put your cooked apples (or other food too, I guess...) into, and smush it out through the holes using the wood pestle thing. Perfectly clear description eh?? See why it was hard to look up??

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Comments (17)

shirleywny5
15 years ago
Obviously, you missed the below post on Sunday in my response to applesauce q.
ksrogers
15 years ago
That is one of the least efficient devices for making apple sauce. Here, the same machine used for tomatoes can be used for apple sauce and it does a much faster job, even faster than a Foley (looks like a saucepan with a crank on top). There is a optional strainer screen for the food strainer for doing squash and pumpkin and would really get a consistant apple sauce texture too. The apples do need to be cooked first as in any of these strainers. The Chinois was originally meant for small batches, like removing lumps from gravy. Even raspberries can take a while in a Chinois if you have a big bunch of them. The food strainer (Roma/Villaware, etc) can take out every single seed if the optional fine holed berry screeen is used. If your only doing a cup or two, it may be fine to use a Chinois. These are not very popular today as they used to be, and neither is the Foley.
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zabby17
15 years ago
Of course you can call it the applesauce smusher!

In my household, the hand blender is always called "the zzzt zzzt." ;-)

Enjoy your chinois, and its family associations. Never mind Ken's dissing it---he LOVES his villaware-type food mill, and it's great that he loves it, but we all have our own preferences.

My Foley-type mill is VERY popular with ME! It cost only $20, it takes zero set-up time, cleans up quick as can be, hangs from a hook at the ready, and does canner-load batches just fine.

So many ways to smush food. I saw a device for running a small grain grinder at the heritage day fair recently that was meant to be powered by a dog on a treadmill!

Zabby
digdirt2
15 years ago
And then there is always a hammer. ;)

Chinois are great. Foleys are great too. Some prefer their juicer or their Kitchen Aid attachment or their Squeez-O. I love my Vittorio. Too each his own "smusher".

Dave
dgkritch
15 years ago
I have and use (sometimes) an applesauce smoosher too!
Same name, same use, fits perfectly in the largest Tupperware bowl which just happens to hold 7 quarts of applesauce.
Yeah, I've got a Vittorio too, but there's something about the memories of smooshing sauce through the chinois as a kid while mom cooked the apples. Then adding a little sugar and cinnamon and slowly stirring until it was all mixed in. And the applesauce pie we made later in the winter with that sauce.

The Vittorio just doesn't evoke the same emotions.

I can because I enjoy it! Yep, sometimes I'm into pure efficiency, but sometimes I just want to enjoy the process.
Depends on how many apples I have to put up... (grin).

Deanna
jimster
15 years ago
In the restaurant business a chinoise is often called a china cap. I think I have heard china hat as well.

I never use my Foley any more. It clogs too easily and is a pain to use.

Jim
digdirt2
15 years ago
Applesauce pie!! Man I have thought about those for years and years. Thanks for the reminder Deanna. Just happen to have a couple of frozen pie crusts and a "few" ;) jars of really thick applesauce. Perfect for dinner tonight.

Dave
dgkritch
15 years ago
Dave,
Ours was always a graham crust and just applesauce thickened with cornstarch. Easy, easy!

I like a little clove added to the pie, but certainly not necessary!

Deanna
jimster
15 years ago
OK, Dave and Deanna, you have us interested. Applesauce pie is a single crust pie, right? Does it have a smooth top like pumpkin pie? And the applesauce is spiced up a bit and has some (say 2 Tbsp.) corn starch for thickening? Any additional sugar?

This sounds awfully good and very easy.

Jim
sunnyk
15 years ago
Applesauce pie...that sounds wonderful. Now I definitely need a recipe for that ...I am so glad it is apple season again, just in time for Applesauce Pie :)
mxbarbie
15 years ago
I inherited my Grandmothers chinois last year when she passed away, since I am the only canner in the family. It is old and I love it. The wood 'pestle' thingy is smooth and worn and has a lovely apple/berry patina you just couldn't get anywhere else. Steeped in history if you will. It is very good at smooshing the good stuff out of wild highbush cranberries and leaving the skins and seeds behind. Plus, everytime I use it I can feel close to my Gram again. :` )
shirleywny5
15 years ago
I put my roasted tomato,basil,garlic soup through the Chinois before putting in jars. A few in my family can't have seeds.
got_bullmastiff
15 years ago
Quote: In the restaurant business a chinoise is often called a china cap./ end quote

Technically, a china cap and a chinoise are similar but have different sized holes. The china cap has larger holes.

Here is a link that might be useful: Wikipedia- Chinoise vs China Cap
digdirt2
15 years ago
We use a lattice top on ours and add 2 eggs separated (whip and fold in the beaten whites), a little cinnamon and vanilla and a little extra sugar to taste plus 1-2 T cornstarch to thicken. Bake at 400 degrees for 15 minutes; then 350 degrees for 25 minutes.

Dave
dgkritch
15 years ago
Our Applesauce Pie was just a graham cracker crust, a quart of applesauce (we always sweetened and added cinnamon when making the sauce), and probably 2-3T. cornstarch.
Mix the sauce and cornstarch together and pour into the crust. Bake until thickened (30-40 minutes I would guess).
Serve warm with a little evaporated milk poured over it (LOL...yes, that's how we served it!!).

You could add other spices (cloves, nutmeg, vanilla, etc.) to taste. You could add a finely chopped apple to give it some chunkiness. Raisins? Nuts? The options are endless.

We never did any of that. Just simple, warm and satisfying, like a bowl of oatmeal or Mac 'n' Cheese!

Deanna
jimster
15 years ago
That's an interesting distinction between 'chinoise' and 'china cap'. I didn't know that. You must have professional cooking experience. 'China hat' is probably a figment of my imagination. I hope it doesn't lead anyone astray.

Jim
got_bullmastiff
15 years ago
I did a **small** stint in culinary school.. just enough to get the basics and take ALL the pastry and baking classes.. that was what I really wanted.. but Food Prep was a pre-req. I can bake until I fall down after working in an artisan bakery where you hand shaped EVERYTHING... you haven't lived until you've handrolled 20 dozen dinner rolls.

You made me look up the REAL name...

Comments (17)

shirleywny5

ksrogers

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