Pestle for chinois strainer

This pestle for a chinois strainer is for pushing preparations through the conical sieve: fish soup, bisque, tomato coulis, fruit purée. Its elongated shape follows the tip of the chinois and lets juice and pulp through without straining the mesh.

It is turned from beech, a hard, close-grained wood with no smell, and measures 25 cm long by 6 cm in diameter at the head. The length matters: it reaches the bottom of the chinois without your fingers getting wet.

Turn the pestle in the chinois, pressing in small movements, up and down and round, to scrape the whole wall. Wash it by hand in hot water as soon as you have finished, without leaving it to soak, and dry it standing up. No dishwasher: the wood would come out rough and cracked.