i'm trying to make pomme puree with as little cream and butter as possible and i know if i get it to a finer texture it will puree much easier with very little liquid involved instead of needing more like usual. anyway, i came across a few items i thought would help with this process and i like the fine sieving method. ive used many different devices (ricers, strainers) but they all arent very durable enough or just take too long to use because they're not made for this sort of "puree" process sort of thing. so in the end i narrowed it down to 2 choices:
1st Choice: Chinois/Boullion Strainer
Why?: Because its mesh is so fine it could easily create the smoothest puree you'll ever eat. but durability wise, idk. i see different ones with a metal "V" shaped piece to hold it in place and this may help the durability factor.
2nd Choice: China Cap (Cheap Chinois)
Why?: I found that this is more durable, cheaper and while not really mesh, its more of a metal so hard pieced veggies like potatoes could easily be pushed against the sides without any give creating efficient production of pureed mashed potatoes. only thing is, would the metal holes be small or fine enough to produce the right consistency?
heres the links to the items i found and would like to purchase in order from best to worst:
1st Choice: http://www.foodservicewarehouse.com/update-international/cc-8f/p6215.aspx - china cap
2nd Choice: http://www.foodservicewarehouse.com/update-international/ccb-08/p6218.aspx - boullion strainer
3rd Choice: http://www.foodservicewarehouse.com/update-international/ccb-08r/p6220.aspx - extra fine boullion strainer w reinforced frame
4th Choice: http://www.foodservicewarehouse.com/royal-industries/roy-cbs-10/p6780.aspx - extra fine boullion strainer w reinforced frame (steel bar)
I'm looking it over now and I may go with choice #3 or #4 but just wanted to see if anyone else has experience using these tools or other ones to make an ultra smooth potato puree.
thanks in advance guys.