Talon,
My answer is no but I do have a few observations.
This may be an easy way to strain meat and bones from stock although I wonder if one layer really will hold back all the inmpurities. Actually, I find it much easier to strain using a circular cooling rack to hold the bones and setting a chinois/fine strainer in an empty pot in my sink. I also pour by tipping the stock pot rather than lifting for better control.
There are companies who make really fine large, fairly expensive, bags for this same purpose. Again, it may be easier to pour the contents from the pot than lifting the bag to strain the contents.
Her is a picture of the Superbag.
- "Superbag is a revolutionary bag. It is a porous filter manufactured in an inert, flexible and heat-resistant material which is suitable for cooking and adapts perfectly to different containers. Superbag is ideal for preparing consommés, making stocks and, in general, cooking large quantities of ingredients; in these processes it reduces the amount of water the cook needs to use and saves a great deal of time, since there is no need to strain or clarify consommés. A Le Sanctuaire exclusive."
Tim
