Select a good applesauce apple
and then cook them until they are soft. Then set the chinois in a large bowl for the applesauce to drain into and begin processing the softened apples. Press them through the sides of the chinois to create the puree to make the applesauce. The peelings will remain inside the chinois as the applesauce is forced out the sides. When finished, you will have smooth, chunk-free applesauce.