On Thu, 09 Jul 2009 17:27:48 -0600, Arri London wrote:

> john royce wrote:
>>
>> After i've eaten some home made pickled onions (made with half water and
>> half Sarsons malt vinegar) I'm left with the vinegary and 'cloudy' juice.
>>
>> I thought I would like to use this juice to mix with olive oil and raw
>> garlic to make a salad dressing. (Vinegrette).
>>
>> Is there an easy way to *filter* the particles out of the juice that make it
>> cloudy?
>>
>> Maybe I could use a white paper kitchen towel. But could it be that I would
>> be washing some chemicals out of the towel that would not be good to eat?
>> Any suggestions on how to filter these very fine particles appreciated.
>> Thanks.
>
> You can try a coffee filter, but it won't filter out all the fines.
> Since it's for salad dressing, why bother anyway? By the time you add
> the olive oil, garlic and seasonings, it's hardly going to show. And
> 'broken' dressings (ie not fully emulsified) seem to be very trendy.

that was my thought as well. (not sure about the 'broken dressings' part,
though.) how ugly could it be?

your pal,
blake