Review on Straining Reusable Unbleached Organic Cheesecloth by Andrew Hare

I was afraid they might self destruct if cooked in the pot too long, so I tied string to a meat fork and placed it on top of the pot to hang the sack. In the bag when two chicken carcasses with bones and skin, raw carrots, raw onions, raw celery, everything is chopped to help the seasoning process. The goal was to create a bone broth useful for soups and especially ramen. I roughly chop veggies, trim chicken bones to reveal the marrow, and blunt any sharp edges that might puncture a bag. Eventually, things like carrots and other veggies that you might want to store get so much salt that they become inedible. After simmering in a pot of filtered salted water for 12 hours, I removed the bag, hung it over the empty pot to drain, and poured the broth back into the original. Now that it's sufficiently boiled down, it's a jelly-like flavored broth loaded with healthy collagen, your perfect bone broth. I like to make my own bone broth because it's expensive and most commercial versions are weak. As for cleaning the bag, it was a bit of a hassle, the dirt can be scraped off the fabric but it sticks a little. Then you have to pick it up to throw it away, rinse it out of the bag and then put it in the washing machine. However, when it does come out (after rinsing twice) it can be air dried and doesn't appear to be any worse. Different sizes are also useful, some cooks like to put spices, garlic, ginger and other spices in a tied bag to make soup in one pot. This is quicker since soaking only takes an hour or less. However, I don't recommend anything with cream, cheese, or anything gooey. It doesn't clean up well and you may have to throw the bag away, it's good for seasoning. highlighted.