Serious question, what's the best way to handle a broken chinois mid-service?

I was straining a veal stock for a 40-cover dinner last Friday when the handle of my old chinois snapped clean off, sending the whole thing into the sink. I had to quickly pour everything through a fine-mesh sieve lined with cheesecloth, which worked but was a messy, two-person job. Has anyone found a more durable brand or a better single-operator fix for this kind of sudden equipment failure?

3 comments

3 Comments

emmam671mo ago

My Matfer Bourgeat chinois has lasted through years of heavy use without a single issue. I wouldn't trust anything else for a busy service.

the_jake1mo ago

Totally feel that, mine's a tank too.

ray32428d ago

Heard some chefs swear by those Matfers for lasting forever in a pro kitchen.

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