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Old 12-03-2012, 10:27 AM   #207
H96669
A proud pragmatist.
 
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Joined: Nov 2009
Location: Hiding off Hwy 6, B.C.
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Quote:
Originally Posted by Mambo Dave View Post
Good ideas - both.


"There are two chemicals of concern in paper towels. The first is formaldehyde, which is used for wet strength of the paper, and the other is dioxin, which may be present from the bleaching of the paper.

Dioxin is an extremely toxic chemical and has been found to leach into foods such as milk from bleached paper cartons. Formaldehyde is a volatile chemical that can be released into the air and absorbed by other materials.

I couldn't find any research that shows how much dioxin or formaldehyde is emitted from paper towels or absorbed by food that has been sitting on them for a few minutes. My opinion is that if the food is simply sitting on the towel for a few minutes, it is probably absorbing very little of either chemical. But my best recommendation would be to use a plate instead.
The dioxin...I can't get over the habit of some restaurants of serving food on top of "paper doilies". I don't exactly cook in a restaurant but we had a couple cases of them at work, I threw them all out.

What I use for filtering stocks & juices at work is plain old nylon "nauseum screen", same stuff that your tent is probably made of. You can buy that by the yard at most tissue stores, if you don't mind being the odd man in there.

As a matter of fact, the deep fryer filtering systems for high volume operations rely on a very similar material to prefilter fats before it goes through the machine. You can also buy similar material at the u-brew beer & wine stores,that would be a fruit bag to make wines out of seedy fruit like raspberries/blackberries.Just have to be careful as to how hot the lard is when you pour it in but they all seem to do fine at around 200-210F, I keep washing/reusing them filters over and over, just so I don't have to go to the tissue store too often.

Sorry, can't show you how to make pastry here, all I use is lard/flour/water and a little salt, no need to get fancy with extra ingredients for flakiness, it is all in the working/folding the dough.
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