I received a chinois for the holidays and have noticed 2 things so far after using it to make chicken stock and tomato soup. The first is that it is very difficult to clean (tips on this are appreciated) and second is that the yield of the tomato soup decreased substantially.
The liquid I was able to extract was delicious, however what typically yielded 5-6 bowls as a slightly chunky soup only yielded about 1 1/2 bowls of tasty juices.
Is this typical or is it possible that the chunky soup needed to be immersion blended/puréed finer before going through the chinois?
Other thought was should the liquid added to soup be increased when using the chinois?