Chinois/Tamis/Food Mill? Need some advice!
I'm planning to test several recipes from the Alinea cookbook for a dinner party. They call for the use of a tamis and chinois. I own neither, but I have a food mill with a fine disc. Can I use this in place of the other two, or is it really necessary to buy the additional equipment?
If anyone has insights on these tools and/or could recommend some quality brands, I would appreciate it!!
Thanks very much!!