Average Reviews:
(More customer reviews)and I can say that, having used two other types of cheesecloth, this is a pretty darn good find. I was half expecting the weave to be a little finer than it is, given that "Ultra Fine" is in its name, but in practical usage it's plenty fine enough. Any finer and you should just use a coffee filter, and even though a coffee filter will get you a slightly clearer product, the yield from this cheesecloth isn't far off at all (and you'll get your liquid strained in a fraction of the time it'd take to drip through a paper filter). It most definitely is, however, noticeably clearer than what you would get from using plain jane supermarket cheesecloth. Just tonight we had hotpot (like a Chinese version of shabu shabu), and I used this cheesecloth to strain out all the gunk in the broth from cooking red meat... it also managed to capture a good deal of the oils floating on top. It's also sturdy enough that I could gently scrape the cheesecloth with a spoon while straining to prevent it from getting totally clogged up and speed up the process. I've yet to do any gelatin clarification with this cloth, but I'm sure it'll perform perfectly well (if I don't update to the contrary, assume no news is good news). Besides, a tiny bit of opacity in the broth is totally acceptable in my home as long as there aren't any separating bits of random sediments settling at the bottom. Personally, I'll take broth over consomme any day for the better mouth feel, but I digress.
Anyway, great cheesecloth, reasonably sturdy, not too absorptive, fine weave... I'll most definitely be stocking up on this one.
Click Here to see more reviews about: Regency Natural Ultra Fine Cheesecloth
Product Description:
Regency Natural Cheesecloth is made of 100% natural cotton. Bleach free. The Ultra fine grade is ideal for straining, steaming, basting, canning and hundreds of uses in the kitchen and around the home.
Get 60% OFF
Want to read more honest consumer review about Regency Natural Ultra Fine Cheesecloth now ?
0 comments:
Post a Comment