Besides using it to encase the flavouring ingredients that I want to remove easily from broths and infusions, I also use cheesecloth to line my strainer when I make homemade soup stock; it filters out all the little bits perfectly!
Likewise, once the bulk of the liquid has passed through to a clean container, you can squeeze every drop out of the cheesecloth-wrapped solids and then toss the waste into the composter – so much easier than trying to clean all the little bits out of a chinoise!
Amy Snider introduced me to one of the cleverest (and prettiest uses) I’ve seen for cheesecloth. Amy wraps a piece of cold butter in cheesecloth and ties it into a little beggar’s purse that she serves with hot corn on the cob. The idea is to rub the bundle over the corn so that every cob is swathed in a perfectly even coating of butter. Smart!
Do you keep cheesecloth in the kitchen? If so, do you have any innovative uses for it that you’d like to share?
NB: I’m traveling a lot this week and will pop in and out to add updates from Ottawa, Halifax and St. John’s and to respond to comments when I can; however, I won’t be as present as usual. For continuity, I’ve pre-written some posts for the week so please do pop in daily.
On deck this week are:
• Double crust pie making tips,
• Ideas for making squash delicious,
• Inexpensive Sunday roast options and
• Info about Jane Goodall’s influence on the food business.
Canadian Blog Awards Announcement
I’m very happy to report that my blog Dana McCauley’s Food writer’s blog (http://danamccauley.wordpress.com) has been nominated for the semi finals in two categories of the Canadian Blog Awards.
Please take a moment to vote for me in the categories of:
Best New Blog: http://cdnba.wordpress.com/vote-2008/best-new-blog/
Thanks for any support you can offer!