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Wooden hand for De Buyer Chinese strainer
22,85€
Shipping conditions for EU countries:
- Delivery within 3-5 business days
- Shipping starts at 9,90€
By De Buyer
The De Buyer Beech Wood Hand for Chinese Strainer is the best complement to your strainer. This beech mortar adapts to the conical shape of the "Chinese" type strainer, helping you pass liquids, without allowing residues or solid remains to leak.
Made entirely of beech wood, the ergonomic design of the handle will help you handle it comfortably and effectively, effortlessly, reaching the bottom of the strainer , and facilitating the filtering of juices.
This pusher, with a conical design, is what allows the food to move inside the Chinese strainer, reaching the bottom , so as not to lose anything. It is a perfect aid with which to press them to extract every last drop of juice from the ingredients of your broths, purees, soups, creams or coulis, achieving maximum use and flavor.
The beech wood handle is complemented by the De Buyer Stainless Steel Chinese Strainer , which you can find here .
Characteristics:
- Wooden handle for "Chinese" type strainer.
- Conical design,
- Ergonomic handle for comfortable and effective, effortless handling.
- Made entirely of beech wood.
- Measurements: 25.5 cm long x 5 cm wide.
- Weight: 190g
- Hand wash and let dry upright.
Why we like the De Buyer Beech Wood Hand for Chinese Strainer
- If you know the advantages of the Chinese strainer, this hand is the best complement.
- Squeezing with it, there will be no drop of juice that will resist you.
- It is made of wood and as beautiful as it is practical.
- Its conical shape allows it to reach the bottom of the strainer.
History of De Buyer
De Buyer is a family business that has been manufacturing kitchen items for professionals and fine dining restaurants around the world since 1830. It currently has more than 2,000 products in its catalog and exports to 95 countries. With great influence on French cuisine, De Buyer collaborates with prestigious cooking schools such as l' É cole Nationale de la Pâtisserie, l' É cole de Cuisine Alain Ducasse and l'École Ferrandi.
