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ANSWER

tamis

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The answer TAMIS has 1 possible clue(s) in existing crosswords.

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The word TAMIS is VALID in some board games. Check TAMIS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of tamis in various dictionaries:

noun - a strainer made of cloth mesh

TAMIS - A tamis (pro noun ced "tammy", also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped somewhat like a snare drum, that a...

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Possible Crossword Clues
Strainer made of woolen cloth

Last Seen in these Crosswords & Puzzles
Aug 8 2010 Universal

Geographic Matches
Tamis, Nusa Tenggara Timur, INDONESIA
Tamis, Sabah, MALAYSIA
Tamis, Sistan va Baluchestan, IRAN (ISLAMIC REPUBLIC OF)
Tamis, H2, PHILIPPINES

Tamis description
A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the tamis above a bowl and adds the ingredient to be strained in the center of the mesh. The food is then pushed through using a scraper or pestle. Tamises have been in use since the Middle Ages.Because the tamis' mesh is flat, downward pressure can be applied with little effort simply by scraping with a horizontal motion. In comparison, a chef using a chinois must push down through the tip. A tamis should be used with the inner hoop uppermost, first because it holds more, and second so that the bowl below will rest on the hoop rather than the mesh. Tamises sift and grate ingredients finer than any other utensil, and the texture of the strained material is

Tamis description

A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the tamis above a bowl and adds the ingredient to be strained in the center of the mesh. The food is then pushed through using a scraper or pestle. Tamises have been in use since the Middle Ages.Because the tamis' mesh is flat, downward pressure can be applied with little effort simply by scraping with a horizontal motion. In comparison, a chef using a chinois must push down through the tip. A tamis should be used with the inner hoop uppermost, first because it holds more, and second so that the bowl below will rest on the hoop rather than the mesh. Tamises sift and grate ingredients finer than any other utensil, and the texture of the strained material is

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