The revolutionary flexible, porous filter bag.
- Superbags are used by chefs and mixologists to clarify ‘thin stocks’, broths, infusions, consommés and for decanting sediments from wines, etc
- The Superbag is both more hygienic than muslin, and can be washed and reused multiple times without flavour retention or contamination due to the tough, non-absorbent nylon material
- Adapts perfectly to different containers
- Note: Not suitable for hot fats, but can withstand boiling water
- Superbags filled with a purée can be squeezed to create a solids-free liquid
- Make intensely-flavoured sweet or savoury ‘waters’ using the gravity method to slowly release liquids from purées: all you need is time for the liquid to filter.
- Tough, non-absorbent nylon
- Heat resistant
- Reinforced neck collar
- Dishwasher safe
- ChefTools UK supplies the largest range of Superbags available in multiple mesh/sieve sizes (from 50 to 250 microns) and capacities (from 1.3 litres to 8 litres)
- Superbags distributed by ChefTools are Made in the UK
“I first encountered Superbags while working at El Bulli. We used them for the exhausting task of squeezing almond milk out of fresh almond purée. We simply filled the large porous bags with the purée, then squeezed them to release a torrent of almond milk, and finally wrung them to extract every drop. When you need an extraordinarily fine filter that won’t impart a metallic taste to delicate ingredients, plus is flexible yet durable, heat resistant, and dishwasher safe, there is no other choice. Chef Shola Olunloyo of Studiokitchen in Philadelphia uses Superbags to collect tomato water, allowing raw tomatoes to sit in the bags until they drip out their clear, fragrant, flavorful liquid. He also creates a transparently green honeydew soup, which he garnishes with blue crabmeat, lemon balm, and basil oil.”
Source: Chef Louisa Chu
Note: The quotation is for information only and implies no endorsement by, or affiliation with, the author.
- 8 litre