twoscoops
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Are metal sieves OK?For a few years now I've been using a plastic sieve for all my jelly & preserve making, and I've been trying to find a large, plastic sieve a bit like one you would use in the garden, but for preserving.
Am I barking up the wrong tree here? I'm starting to think that there is nothing wrong with using metal sieves, as I rarely hear any advice to the contrary. I want to make some preserves with vinegar like tomato ketchup and green tomato chutney. Is it only copper I should avoid; after all, I use a metal pan for the stuff!!
Also, can anybody tell me where I can get a large sieve - preferably flat but I just need a big one!
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jema
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I see little wrong with stainless steel myself.
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Jonnyboy
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I don't think that the contact is for long enough to produce any taint.
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judith
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I always use a stainless steel food mill for this sort of job - much easier than any form of sieve and I've never noticed any tainting.
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Bernie66
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I always use metal, I break plastic ones by pushing too hard with the base of a spoon. I have never noticed tainting.
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twoscoops
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Thanks for the replies.
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dougal
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There is metal and there is metal.
There are seives and seives...
My favourite is a stainless rigid "chinois" (a cone shaped thing).
But the only really fine mesh one I have is a nylon thing... (I generally line the chinois with a paper towel for *very* fine filtration.)
I'd suggest that anything that could go rusty is bad news... and most "metal" seives are just coated non-stainless steel wire.
As usual, pay a little more, get something rather better that will last!
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Jonnyboy
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| Code: | | I generally line the chinois with a paper towel for *very* fine filtration. |
Go to your local knitting/fabric shop. Apart from the strange looks you can get muslin for about £1 per square yard. Far cheaper than a cook shop, and it deals with quantity better than a paper towel, especially if you are going for a very fine stock.
(sorry - off topic)
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wellington womble
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metal doesn't seem to matter for jam (even raspeberry or redcurrant jelly) but I've never made anything with vinegar yet. What about a spatter guard? That's effectively a very wide, flat sieve - usually coated with non stick though - depending how fine you want if, and if you're going to line with muslin anyway, one of those chip basket drainers would be bigger (they are readily availble minus the deep fat fryer!)
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