I've been hesitating over a nut milk bag for awhile, and not just because of the name. Although they pack up small, the nut milk bags seemed like a one trick pony. Enter the Superbag, a filter bag that is not only useful for straining nut milks, but is large enough to hold a whole chicken carcass and be thrown into the cooking pot. All I have to do is pull the bag out of the pot when the stock is done!
Superbags are super expensive. The large 100-micron bag sells for $42. But guess what? You can buy a similar bag on McMaster-Carr for $10 - I purchased the nylon bag that is 7" diameter and 16.5" height. Since both the McMaster-Carr nylon bag and the Superbag have a maximum temperature of 325 °F, I'm pretty sure the Superbag is just nylon. I got the idea from this discussion on egullet, and now that I've used the 50-micron bag to make hazelnut milk, I'm wondering what took me so long to purchase it. So far, it seems robust and is easy to wash, but I'll use it to make stock soon and report back.
I read that I can make tomato water using these bags, and once summer hits, that'll be my next experiment.
Obviously my "don't buy anything" streak is over, because I also bought two silicone reusable bags. If I ever decide to buy a sous vide, these bags are supposed to be a reusable option. I bought them because I like the convenience of bags for keeping my washed and chopped greens fresh and I also wanted them for storing homemade frozen potstickers, although they are a little too small for the later task. Hopefully, they'll come in a bigger size soon.
Each 1-quart bag held 1 bunch of chopped kale. Today, I made a risotto with kale, chorizo, smoked paprika, and a splash of sherry vinegar. I'm in love with the pressure cooker method of making risotto - same results, but 25% of the time.