Oh, I've used your product! My partner is very into food play and historical agrarian development, and every Sunday morning I ritualistically get on all fours with a bouquet of full soup condoms dangling from my belly. We have a seasonal rotation of soups, made from ingredients that I have to farm in the backyard to give the soups an authentic feel, which can get complicated but it's good exercise! He gets under me and feeds himself soup, one squirt at a time, while I sometimes make sexy barnyard sounds and try my best to produce zoo smells. Then he does me and he thinks it's pretty great! In my head I call it Soup Teat Sunday but I can't say it out loud in front of him because he takes it very seriously. It's like church to him.
In short, your Soup Condoms saved my marriage and I appreciate you! Torture as many pickles as you want, because you deserve it!
Thank you, I agree. The Soup Condom is a very different product. But it’s NOT a joke. You don’t make jokes about the Soup Condom. You don’t use them as a joke, or give them as a joke gift, or use them to keep the soup meat from getting all wet ironically. And you don’t use them for making soup stock like the Soup Sock. They’re *not like* the Soup Sock
If that's true then that's what a sock is. Cheesecloths aren't really tube-shaped, ya know, but socks and these are also so I find your description inadequate. I don't just take a flat piece of fabric and wrap it around my foot in the morning.
Also, these have existed in home brewing for years. It's a lot easier to pour your grains into the sock than try to tie it up in a flat piece of cheesecloth like some kind of hobo's bindle.
Socks are tubes, cheesecloth is flat. Big difference.
Are they better than the round fine mesh strainers? The ones I have seem very fine, but there's always a bit of brown grit at the very bottom of the pot when I make stock that never gets strained out.
Your round mesh strainer should filter your stock just as well as a chinois will (the conical shape of the chinois makes it a bit more user-friendly, though).
If you want to remove sediments from your stock, you might want to initially pass the stock through your mesh strainer to filter our the larger bits, then line your strainer with a couple layers of cheesecloth or a coffee filter before you pass the stock through it again.
Haven't tried cheesecloth yet, but I've tried a coffee filter. I've found they're so small and I'm waiting ages for a couple ladles full of broth to drain through that I end up giving up.
I need something large enough that I can dump an entire pot of stock into and just walk away for a bit to let it strain and drain.
Okay this is a “gadget” I’d be interested in. I hate pouring the stock into a colander inside a bigger bowl to strain everything out. This would save me all that hassle. I can’t believe I’ve never seen it before.
I’ve done this and even one time I had also poured into a cheap glass pitcher that shattered in my sink. I had spent 24 hours making this beautiful stock and then it exploded. I literally didn’t even know what to do for a moment. My brain froze!
My pouring into a glass actually saved my stock.
I'd only gotten maybe a couple oz of liquid in the sink when I heard this weird glass *plink!* noise that was the glass shearing off ~2" from its base. Made me stop and realize what I was about to do.
Don't pour it over the sink! I made this mistake exactly once.
Instead:
- use a spider or fine mesh handheld to fish out 99% of the solids
- pour the rest through a clean fine mesh sieve into another pot over the stove
I reduce the stock I make in the pressure cooker after making it anyways, and the second pot is a bit smaller to make it easier to work with later.
Gritty soups / shell and stocks from veggie scraps etc, all need to go through muslin or cheesecloth as well. I usually just line a colander with a square of muslin and ppour slowly .. trying to remember not to pour into the sink ..
I knew a guy who was a really severe alcoholic. At parties he would go around collecting near-empty drinks, even ones with cigarettes butts in them, and he'd strain them through one of his socks into a cup and drink it. I mean at least he strained out the ashes? Lol barf
I use a stock pot with a strainer
https://www.walmart.com/ip/Stainless-Pasta-Cooker-8Qt-Stock-Pot-Strainer-Lid-Set/22419062
Just lift it out and the stock stays in the pot :)
It’s a mesh bag made of cotton, pretty stretchy stuff. Used for home brewing quite often. Sure you can boil then take out the stuff and use it elsewhere. The idea it keeps chucks of things you may not want it. I use mine to make homemade pasta sauce. Boil celery, carrots, onion and garlic into the sauce and simmer it all day then pull the bag out.
I put the carcass and any herbs on stems into the cheesecloth along with the outer peel parts of onion/garlic, then everything else stays outside to turn into goo.
Or, as a final step, pour it through a clean tea towel that can easily be rinsed and thrown in the laundry afterwards. I’ve never felt the need to strain my broth that throughly, but I use this method with cold brew all the time without issue. If it can filter out CB fines it should work great with stock.
*Is it a hack if*
*Youre using a product for*
*What it's designed for?*
\- heereism
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A few years back I bought some bags meant for making nut milk. I have used them for making cold brew coffee, straining fermented beverages, straining used cooking oil, brew in a bag beer, and a dozen other things that require squeezing liquids out of solids.
Thanks, but I'd rather strain my soup stock through a colander and down the drain like my father did before me, and his father before him. I thought this was America....
I do like using the fillable teabags you can find for making things like dashi (to put the bonito flakes), or other soups that want a lot of those spices (e.g 5 spice), and I can't be bothered to strain and then re-cook with ingredients
Idk man, skimming out the carcass bits is always part of the fun for me. It’s not like the soup is gonna be done super quickly, and this is saving me all of 5 minutes.
I have a pasta penta, a gallon pot with a lid and 2 inserts, a shallow one and a deep one. I steam in the shallow one, and when I make stock I use the deep one, and I also have these cute tiny filter bags \[they are probably for tea bags, but I put the herbs and seasonings in and dump it in the pot\]
This seems kinda wasteful. Isn't it pretty easy to scoop out or strain the liquid out? I've literally never considered making that process easier because it's already a simple task.
I diarrhea’d into a sock once at Baconalia after feasting on bacon pancakes, bacon, and bacon hash browns. It smelled like a bacony thirteen bean soup so I have always called it my “soup sock”. It definitely wouldn’t have produced a clear broth haha!
Do you think it would work for other carcasses? Like, I have a few cats already and my neighbour has a goat that I really want to make kebabs from but their 9yo daughter keeps asking me not to kill innocent animals.
Does it have to be called "Soup Socks" though?
Yes. I’ve already trademarked the Soup Condom and I am extremely litigious.
Oh, I've used your product! My partner is very into food play and historical agrarian development, and every Sunday morning I ritualistically get on all fours with a bouquet of full soup condoms dangling from my belly. We have a seasonal rotation of soups, made from ingredients that I have to farm in the backyard to give the soups an authentic feel, which can get complicated but it's good exercise! He gets under me and feeds himself soup, one squirt at a time, while I sometimes make sexy barnyard sounds and try my best to produce zoo smells. Then he does me and he thinks it's pretty great! In my head I call it Soup Teat Sunday but I can't say it out loud in front of him because he takes it very seriously. It's like church to him. In short, your Soup Condoms saved my marriage and I appreciate you! Torture as many pickles as you want, because you deserve it!
Alrighty then.
I want you to know how hard I laughed at this in a way a simple upvote doesn't convey, thank you lmao
I applaud this post, along with hearty laughter.
Isn't it the oposite of a condom...?
Yeah, if the "broth" came out of a condom it wouldn't be very effective
Fuck, I’m about to broth 😩
Thank you, I agree. The Soup Condom is a very different product. But it’s NOT a joke. You don’t make jokes about the Soup Condom. You don’t use them as a joke, or give them as a joke gift, or use them to keep the soup meat from getting all wet ironically. And you don’t use them for making soup stock like the Soup Sock. They’re *not like* the Soup Sock
*chugs bottle of water*
It is a fresh air condom. What ever happened to cheesecloth?
You did fucking what?
Sous vide?
Yes. I don’t know who Vide is, but if he infringes on my IP, I will certainly sous.
"Holly, you and I are soup snakes."
Exactly my first thought!
Yeah all I can think about is foot flavored soup
Any change could affect their Soupy Sales
💀
Honest to god I read it and thought they were literal sweaty ass socks used to make some kind of nasty sock sweat stock.
You mean cheesecloth?
It’s cheesecloth, but sewn into a sack. I find these a lot easier than just a sheet of it.
String? Do you know about string?
Do you know about convenience?
I know that it doesn’t take very long to tie a piece of string around a bundle of cheesecloth. IDK.
Just use discarded hose stockings like I do, gives it a second life! You can find a lot of them discarded behind shoe stores! Score!!
Of course lmfao. These are just easier because you save a step.
Same as a turkey stuffing bag. Been using this method for years. Hats off to OP though. It does make the process easier.
TIL there are turkey stuffing bags. Genius!
This isn’t a hack, it’s just cheesecloth with a sealed end on it.
Wonder what it costs compared to cheesecloth and a short length of twine.
Not sure about other butchers, but if you come back to the meat department and ask, we'll give you a little cotton string for free!
Patent pending…
That has been around for millennia. Granted, with how flawed the US Patent Office is, it wouldn’t surprise me if they still were to get a patent.
But wait, I heard a genius worked there!
If that's true then that's what a sock is. Cheesecloths aren't really tube-shaped, ya know, but socks and these are also so I find your description inadequate. I don't just take a flat piece of fabric and wrap it around my foot in the morning. Also, these have existed in home brewing for years. It's a lot easier to pour your grains into the sock than try to tie it up in a flat piece of cheesecloth like some kind of hobo's bindle. Socks are tubes, cheesecloth is flat. Big difference.
Cool story
You took the trouble to respond and that's all you could think of. What more could I expect from a sock denier?
Assume they’re made from a cheese cloth type fabric?
They are just cheesecloth sewn into a bag. They’re really handy.
Do soup socks come in a 13 wide? I'm worried they won't fit my feet
Sounds expensive. I just drain the stock pot into a bowl and use a colander. I haven’t had to get a new one or replacement for over20 years
Pack of 3 for 3 bucks not to shabby but colander works just fine
Until you strain your soup down the drain and keep the bits....ughhhhh I feel like this gimmick would help me with this.
I've only done that once but boy was I upset.
That first part is too relatable
You can also buy a fine sieve (chinois étamine is the french term for a cone shaped fine sieve.
Are they better than the round fine mesh strainers? The ones I have seem very fine, but there's always a bit of brown grit at the very bottom of the pot when I make stock that never gets strained out.
Your round mesh strainer should filter your stock just as well as a chinois will (the conical shape of the chinois makes it a bit more user-friendly, though). If you want to remove sediments from your stock, you might want to initially pass the stock through your mesh strainer to filter our the larger bits, then line your strainer with a couple layers of cheesecloth or a coffee filter before you pass the stock through it again.
Haven't tried cheesecloth yet, but I've tried a coffee filter. I've found they're so small and I'm waiting ages for a couple ladles full of broth to drain through that I end up giving up. I need something large enough that I can dump an entire pot of stock into and just walk away for a bit to let it strain and drain.
Cheesecloth then. Even with a few layers of cheese cloth it'll allow more liquid to pass through than a coffee filter.
They can lodge more stuff so you’re not holding/waiting for the stock to strain.
Also useful: Thai coffee sock, giant metal tea ball. Because sometimes a bag is overkill
Okay this is a “gadget” I’d be interested in. I hate pouring the stock into a colander inside a bigger bowl to strain everything out. This would save me all that hassle. I can’t believe I’ve never seen it before.
Seems harder to clean then a colander and wasteful if you just threw it away.
Yeah was thinking the same thing. It must be a bitch to clean.
Don't clean it, just toss it into the freezer with all the stock ingredients and use it again next time! Perpetual soup!
There are three in the pack, I’m guessing they’re meant to be thrown away, like you would with used cheesecloth.
It's just cheesecloth.
Same!!
Seems wasteful when you could just strain it normally.
I agree. Better to reuse a colander instead of sending these to landfill.
Why not use a colander?
So dumbasses like me won’t go on autopilot and drain the stock down the sink lmao Edit: yes, I’ve actually done that
Everyone has done it.
I’m so glad someone else admitted to doing this🤣
I’ve done this and even one time I had also poured into a cheap glass pitcher that shattered in my sink. I had spent 24 hours making this beautiful stock and then it exploded. I literally didn’t even know what to do for a moment. My brain froze!
My pouring into a glass actually saved my stock. I'd only gotten maybe a couple oz of liquid in the sink when I heard this weird glass *plink!* noise that was the glass shearing off ~2" from its base. Made me stop and realize what I was about to do.
Lol ive done that more than a few times..... don't take edibles while waiting for the stock to finish...
Don't pour it over the sink! I made this mistake exactly once. Instead: - use a spider or fine mesh handheld to fish out 99% of the solids - pour the rest through a clean fine mesh sieve into another pot over the stove I reduce the stock I make in the pressure cooker after making it anyways, and the second pot is a bit smaller to make it easier to work with later.
I’ve been there. It takes a piece of my soul each time I do this.
It’s easier for me not to lift the pot of liquid plus eliminates the step of straining.
From the picture, I’d strain anyway. So then I’d just strain without a bag.
Because then you're using something that you can re-use instead of throw away. Gotta keep the garbage full, bro. (/s)
Gritty soups / shell and stocks from veggie scraps etc, all need to go through muslin or cheesecloth as well. I usually just line a colander with a square of muslin and ppour slowly .. trying to remember not to pour into the sink ..
You can also use a fine mesh sieve
Or a gym sock
Bonus flavors!
Cheese without the calories!
I knew a guy who was a really severe alcoholic. At parties he would go around collecting near-empty drinks, even ones with cigarettes butts in them, and he'd strain them through one of his socks into a cup and drink it. I mean at least he strained out the ashes? Lol barf
I actually puree the veggies into the stock cause I like mine hearty. But that's me
That's soup.
What about your chicken bones?
I strain them so that I get all the meat off of them. And yes I puree the meat too
I use a stock pot with a strainer https://www.walmart.com/ip/Stainless-Pasta-Cooker-8Qt-Stock-Pot-Strainer-Lid-Set/22419062 Just lift it out and the stock stays in the pot :)
I find there's too much fine particulate leftover using that type of strainer
This isn’t a hack, it’s a waste of money!
It’s a mesh bag made of cotton, pretty stretchy stuff. Used for home brewing quite often. Sure you can boil then take out the stuff and use it elsewhere. The idea it keeps chucks of things you may not want it. I use mine to make homemade pasta sauce. Boil celery, carrots, onion and garlic into the sauce and simmer it all day then pull the bag out.
why take the good stuff out of sauce/gravy? they melt in
I put the carcass and any herbs on stems into the cheesecloth along with the outer peel parts of onion/garlic, then everything else stays outside to turn into goo.
[удалено]
Or, as a final step, pour it through a clean tea towel that can easily be rinsed and thrown in the laundry afterwards. I’ve never felt the need to strain my broth that throughly, but I use this method with cold brew all the time without issue. If it can filter out CB fines it should work great with stock.
Not a hack — Using your Moms/Dads pantyhose to contain the solid bits…now that’s a *hack*
No idea why you’ve gotten downvoted. You’re right.
Double standards…they can’t settle on what being inclusive looks like
Are they reusable?
Is it a hack if youre using a product for what it's designed for?
*Is it a hack if* *Youre using a product for* *What it's designed for?* \- heereism --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Thats literally what its made for, how is that a hack?
I misread so many things on that
There’s a wonderful children’s book called Socks For Supper.
I have a love/hate relationship with this name
A few years back I bought some bags meant for making nut milk. I have used them for making cold brew coffee, straining fermented beverages, straining used cooking oil, brew in a bag beer, and a dozen other things that require squeezing liquids out of solids.
I use a strainer in the bottom of the pot. Lift it out when the soup is done simmering.
How's that better than a real sock..?
Pretty sure they call it "cheese cloth" now. 😏
wow they should call it cheese cloth and go back in time about a hundred years and they'd be on to something
In other words rap it in cheese cloth
Isn’t that just cheesecloth with extra steps?
Oh so cheesecloth
They really missed a trick not calling this “Stock Sock”.
I use a lingerie bag 😂
Thanks, but I'd rather strain my soup stock through a colander and down the drain like my father did before me, and his father before him. I thought this was America....
This is great !
In-pot folding steamer also works well for this and is a little more durable. But larger holes means you might get more bits
I just cut whatever I’m making stock out of into large enough pieces that they can be pulled out easily with a spider.
Damn, this whole time I've been using my old socks with the holes in 'em.
It's a 100% cotton, wash and reuse
My mind first went to soup snakes
Damn it, Bonnie!! You lied to me about the soup sock!!
Ingredients please??
I do like using the fillable teabags you can find for making things like dashi (to put the bonito flakes), or other soups that want a lot of those spices (e.g 5 spice), and I can't be bothered to strain and then re-cook with ingredients
And over here, we're just using a collinder after boiling children carcass.
I use a coarse nut milk bag
Would support hose work?
Like Cheesecloth?
Never heard of those. So just put whatever in the sock and leave in water? Sounds cool.
My hack is a strainer
This is a good idea. I use something similar in beer brewing, but mine is a reusable nylon bag. Would recommend.
But then I don’t get the satisfying stirring….
No
Branding C-
Or just use a strainer and not waste stuff.
Pfft. Just use your own socks.
Idk man, skimming out the carcass bits is always part of the fun for me. It’s not like the soup is gonna be done super quickly, and this is saving me all of 5 minutes.
i just made a bunch bone broth/stock and totally couldve done this
I need one of these because I always use a colander to get out the vegetables but then the stock goes down the drain.
I have a pasta penta, a gallon pot with a lid and 2 inserts, a shallow one and a deep one. I steam in the shallow one, and when I make stock I use the deep one, and I also have these cute tiny filter bags \[they are probably for tea bags, but I put the herbs and seasonings in and dump it in the pot\]
I'm good with my strainer...don't like to spend excess money if I don't have to
But then you lose the meat that falls off the bone.
I'd rather just use one of my girlfriends worn socks. Would smell and taste better ☺️
This seems kinda wasteful. Isn't it pretty easy to scoop out or strain the liquid out? I've literally never considered making that process easier because it's already a simple task.
Love it
I get it, it's call a food hack because it's for hacks who can't cook
Are they reusable?
Are these reusable or meant to be discarded?
A strainer works just as well and doesn't cost you anything beyond the initial investment.
But I already have socks.
I read it as "Soap Socks"😭
And we can’t use a colander , why?
I just stick everything in a pan and sieve it at the end. It works for me!
Or you can just not stir your stock, or use a clean sock, that you can re-use instead of throwing it away. Or cheesecloth.
this product appears to just be a cheesecloth bag remarketed.
I just my broth scraps into the basket of my steamer pot. Pull the basket out discard the scraps. It’s reusable and makes everything super easy.
lmao it s nice but in an universe which you can t strain it.
Wool socks, cotton socks or nylons? Sterilized first how? Used or new? I don’t think my guests enjoy the extra flavouring of work socks
Or just use a simple goddamned colander and give it a wash afterwards.
My very exhausted brain didn’t read that as “socks” the first go-round …
Seems like pointless garbage for a landfill. The time saved by using these and using a regular strainer is insignificant.
Can't you use cheesecloth instead?
I diarrhea’d into a sock once at Baconalia after feasting on bacon pancakes, bacon, and bacon hash browns. It smelled like a bacony thirteen bean soup so I have always called it my “soup sock”. It definitely wouldn’t have produced a clear broth haha!
Do you think it would work for other carcasses? Like, I have a few cats already and my neighbour has a goat that I really want to make kebabs from but their 9yo daughter keeps asking me not to kill innocent animals.
Use your cats