cheesecloth or old teatowel?

themoog · « **on:** January 08, 2009, 12:19 »

Hoping for some help :? ...

I'm making some marmalade for the first time and need a much larger piece of muslin/cheesecloth than the ones I normally have for spice bags. Can I use an old teatowel (not enough dye left in it to run into the mixture) or does it have to be the proper thing, which is almost impossible to get round here and would have to be ordered?

Thanks

mumofstig · « **Reply #1 on:** January 08, 2009, 13:31 »

I have used old flat (not terry towel) t towels before but i boil them first just to make sure. Boil 1 up in saucepan to make sure then that it's dye free and clean.

Hope marmalade works.............mmmmm

nicchick · « **Reply #2 on:** January 08, 2009, 18:32 »

I use the Nigella recipe for marmalade. She boils the oranges whole then once they have cooled a little you take out the pulp, shred the peel to whatever size you like and you boil up the pips in a little water before you strain the liquid back into the marmalade mixture. Does that make sense? It means that you don't have to fiddle around with muslin. Makes lovely marmalade. It's in How to Eat, but you could probably google it.

If you don't fancy that I use leftover cotton voile or muslin from the curtains I make, it's much cheaper than buying it from kitchen shops. You have to scald it first. Nic.

Poolfield2 · « **Reply #3 on:** January 08, 2009, 19:23 »

I know that in a casserole you can put spices in a pop sock instead of muslin, do you think it would melt at the temperature of marmalade? :?

mumofstig · « **Reply #4 on:** January 08, 2009, 20:09 »

I think it would melt

Val H · « **Reply #5 on:** January 08, 2009, 23:03 »

I've used pop socks in chutney when I've been stuck. Think it would be going a bit too far with marmalade though!

Poolfield2 · « **Reply #6 on:** January 08, 2009, 23:06 »

We need a scientist that knows the melting point of nylon

OK according to Wickapaedia (reliable??) it is 190C now all I need to know is the boiling temp of marmalade :roll:

GrannieAnnie · « **Reply #7 on:** January 08, 2009, 23:14 »

well jam is about 210 I think, so probs marmalade is the same!
Shame!!!

Poolfield2 · « **Reply #8 on:** January 08, 2009, 23:17 »

Ahh Grannie you are getting your C and F muddled, cos apparently jams etc reach 104 to 105 C (220 ish F)

Val H · « **Reply #9 on:** January 08, 2009, 23:17 »

Here you are Nylon. It does seem to depend on the type of nylon! Can be anywhere between 190 degrees C and 350 degrees C and, as setting point is 105 degrees C it should be OK. If you can understand all that lot, you're a better man (or woman) than I am Gunga Din. :roll: :roll: :roll:

Poolfield2 · « **Reply #10 on:** January 08, 2009, 23:19 »

Conclusion seems to be it should be fine but who is willing to risk a batch of "melted sock marmalade" to tell us if it really works

Val H · « **Reply #11 on:** January 08, 2009, 23:23 »

And besides which I'm OK on muslin at the moment!

Trillium · « **Reply #12 on:** January 09, 2009, 00:18 »

Why not use a fine mesh colander?

Val H · « **Reply #13 on:** January 09, 2009, 00:23 »

Not tried Trillium. How do you emerge the colander into the marmalade without bits floating out? Or separate the pips and pith from the shredded peel though?

Poolfield2 · « **Reply #14 on:** January 09, 2009, 11:11 »

Yo another gadget I can put on my wanted list. Lakeland have a thingy that is made of fine mesh that you can put spices in and then just keep reusing.

but I guess that would scratch the jam maker