I can't believe it, but here goes. I got a Superbag a couple of days ago, and… it ain't magic. I've run two flawed tests, but I want to run them by folks here for some review:
1. Excited about my new 100 micron Superbag, I thawed some store-bought veal stock to clarify. This is made in the local high-end non-chain grocery, so it's the real stuff, but I don't know how careful they are when making it - especially in regards bound-fat molecules.
The leftmost glass is the control; the middle glass has gone once through the bag; the rightmost glass has been left to settle and then run through the bag again. As you can see, there's basically no difference.
There's no hole in the bag - when wet, it even holds air pretty well.
Then today, trying to clarify some cherry purée. The bottom-most brushing is unfiltered; the middle brushing was allowed to drip through; the topmost brushing was after I got impatient and hand-squeezed it - increasing yield immensely, but obviously getting around the filtration somehow (through the stitching?) I'd be happy with the middle one after adding a little xanthan gum to thicken, but yield was tiny and it would take
forever to filter.
I can't believe I'm making filtering more complicated than it is, but help?
