Superbag

An extension on the concept of a chinoise ?

The superbag is essentially a very fine non metallic Chinoise which allows fine straining by gravity  over a long period. Acid components of the product being strained may react with the metal of a standard chinoise adversely affecting the flavor of the preparation. A typical application of fruit or vegetable consommes yeilds a clearer product with focused flavor.
They do come in two sizes and the larger one is a great way to harvest tomato water.

The flesh of honeydew melons make a refreshing cold soup. The melons are pureed and the flavor is adjusted with Lemon Juice, Simple Syrup, Sake Vinegar and Sea Salt. The entire mass is frozen solid and defrosted in a superbag in the refrigerator. It takes about 18 hrs of dripping melon juice. The resulting clear liquid has intense melon flavor and a vibrant green color. Here the soup is garnished with Blue Crabmeat, Lemon Balm and Basil Oil.       

Superbags are available at Le Sanctuaire.
Website 

Comments

[James Mark]

Does they consommé come out crystal clear? I used the same method as you with cantaloupe and a 400 micron bag and it comes out cloudy...

[shola olunloyo]

It should.
Without resorting to gelatin which a completely different method, the immediate issue is you are using a 400 micron bag.
It effectively works as a chinois.
Use the 100 micron bag, it's more like a filter.

[Ben]

What's the reasoning behind freezing the liquid prior to filtering?

[sygyzy]

I'd like to know the reasoning with freezing prior, as well. Also, would the smaller size be sufficient to make soup for 3-4 people?

[derek]

i use my 100mic all the time. i like cucumber, the juice is refreshing, has a vibrant color, in a shallow container it is clear. i have noticed that fat is also caught in the mesh( to a point).