I use my soup socks constantly! They hold a surprising quantity of meat/veggies, etc and soak clean to be reused easily. I make a lot of stocks, moles, pozole and other Mexican braises and such and it's a lifesaver not to have to dig bones or vegetables out of the broth. I last used it to make an oxtail chile-infused stew. An entire large onion, carrot, celery stalks, garlic, thyme and parsley sprigs fit easily into one sock with lots of room to spare. I fit about a kilo of oxtails into another, though it was pretty much stretched to the max.
They're cheap enough to throw away after use for a lot of people, but no matter how 'dirty' mine get, they wash out so easily that I continue to reuse them, since I have to go to the US to get them and I'm only up there twice a year at most. I haven't had to throw any away yet, but I'm sure they'll only last 7 to 8 uses if I'm putting boney meats into them.
Definitely easier to use than cheescloth tied with twine, which is how I used to handle meats in stock.
The weave is too open to use as a boquet garni bag, just in case you were wondering, though. I still need those when I'm making plain stock. Peppercorns and smaller spices will pass right through. I do still have to strain my stocks, but getting the bones and veggies out is much, much easier this way. They also drain a lot faster than cheesecloth.
Click Here to see more reviews about: Regency Soup Sock *Triple Pack*- total 9 Socks
Product Description:
Prepare clear flavorful soup stocks by placing meats, bones, vegetables, herbs, and spices in this fine mesh bag. When the stock has cooked, remove the soup sock and clear stock remains. This value pack has three packs of three bags each for a total of 9 Soup Socks. For boiling and steaming only; not for use in oven or in pan. Keep away from flame.
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