Tamis

A tamis is a kitchen utensil, a type of sieve made of a fine mesh stretched over a frame, typically circular. It's used to separate solids from liquids, creating a smooth, uniform consistency in sauces, purees, and other culinary creations. Unlike coarser sieves or strainers, a tamis excels at removing small particles and lumps, yielding a refined final product. The mesh can vary in fineness, affecting the degree of smoothness achieved. It's often used with a pestle or spatula to gently press ingredients through the mesh.

Tamis meaning with examples

• The chef meticulously pushed the raspberry coulis through the tamis to remove every tiny seed, resulting in an impossibly smooth and vibrant sauce, perfect for the delicate dessert. This exacting process is a hallmark of fine dining.
• Before adding the herbs, the cook tamised the bechamel to ensure a velvety consistency, crucial for the hollandaise sauce he was preparing. The uniform smoothness enhances the flavor of the sauce.
• The pastry chef used a tamis to sift powdered sugar over the petit fours, giving them a flawless, professional appearance and removing any clumps. The uniform dusting gave the treats visual elegance.
• To achieve a silky smooth texture, the food processor pureed the pumpkin, and the chef then passed it through a tamis. This left behind any fibrous particles, the result was an unparalleled, luxurious puree.
• The home cook utilized a tamis to strain the tomato sauce after it simmered for hours. The tamis removed any imperfections, leaving only the rich, concentrated flavors and textures for their pasta dish.