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Using new nylon stocking for powdered sugar?

post #1 of 17
2/7/12 at 2:32pm
Thread Starter 
I've seen it mentioned before, but I have never done it. I have a shaker I use.

But I'll be doing a church activity with 10-15 women and their daughters decorating their own cakes.

I have a feeling it's not technically "food safe" to use nylon stockings, but what are y'all's thoughts?

Thanks!
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post #2 of 17
2/7/12 at 2:53pm
I've used them for years and have never had any problems.

Honestly I think they are more 'food safe' than some things people use for cakes.
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post #3 of 17
2/7/12 at 3:21pm
If you make sure it's new, right out of the package and the students see you unwrap the package to prove it's new, you're all set.
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post #4 of 17
2/7/12 at 3:26pm
Quote:
Originally Posted by DeniseNH

If you make sure it's new, right out of the package and the students see you unwrap the package to prove it's new, you're all set.



I would wash them before use. Like any clothing item, nylons probably have all sorts of chemicals or filth on them.

But they work great!
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post #5 of 17
2/7/12 at 3:47pm
Thread Starter 
Okay...then I don't feel too worried then. =)

Now if any of them question it, I can let them know. =)

Thanks so much!!!
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post #6 of 17
2/8/12 at 2:17am
I use cut up pieces of Chux wipes with a twist wire to secure for dusting. I know it is just my mind set but I just kept thinking of feet whilst using using a stocking. Maybe white or colored stockings would have been better (can you still buy those??).
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post #7 of 17
2/8/12 at 4:33am
OP, I am not saying anything against you and I am glad that you took this concern of yours seriously enough to look for an answer. Unfortunately, I don't believe you have received good advice.

Absolutely not. Stockings are not food safe and are not meant for direct contact with food. It's one thing to do it in your family, but to serve or condone to people outside your family is not a safe practice.

Run this by your HD and watch the inspector get grossed out.

Many items made from non-food safe products are made with toxins. That is why items are marked as food safe. If you will be heading this class, you have a responsibility to explain why you should use correct materials.

There are too many items in every store that will do the job on the cooking isle. There is no reason to use something not FDA approved and pass it off as safe when you are considered the authority.

I would suggest taking your local free food safety class to help you understand the importance of following the guidelines so that you can then advise others correctly.
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post #8 of 17
2/8/12 at 4:58am
I didn't give the alternative. In stores, there are strainers with different mesh sizes. I have one that is perfect for powdered sugar and cocoa powder. Just about everyting else won't pass through.

As for chux, well we all know what they are for...
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post #9 of 17
2/10/12 at 1:35am
Excuse my comment - all should ignore my post
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post #10 of 17
2/10/12 at 7:32am
For years before Wilton came out with their own little dusting puff they had their students make one out of handi wipes.
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post #11 of 17
2/10/12 at 10:10am
Quote:
Originally Posted by TexasSugar

For years before Wilton came out with their own little dusting puff they had their students make one out of handi wipes.



I love most of the stuff Wilton makes, but isn't their puff the worst? I felt totally ripped off when I attempted to use it, it was so bad.
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post #12 of 17
2/10/12 at 10:15am
Kate, I think scp1127 has given you very sound advice. I'm not a professional--and this is just my opinion--but if I went to a class and the instructor pulled out pantyhose and told me to use them for food preparation, I would walk out.

Also, some pantyhose contains latex; if anyone in your class is allergic to latex, you're going to have serious problems.
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post #13 of 17
2/10/12 at 10:18am
I took a class with a big name celebrity cake decorator, who has decorated cakes for famous people and royalty--he uses nylon stockings.
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post #14 of 17
2/10/12 at 12:01pm
It really does not matter what any celebrity chef does or who he serves. It is not food safe and will not pass ANY HD anywhere.

Again, the fine strainer does the job perfectly. You can't possibly need "something" to apply "something" that has not been made by "someone" for the purpose of using with food or pastry work. Because the FDA has laws and states have laws for food safety, you cannot just use what's convenient. You may have to buy it.

I learned about the Handi Wipe method too, but even though it touched plates, I don't have enough knowledge about it. A quick google will give the answer. But I found the strainer to work so much better.

I don't mean to put anyone down, but if you are going to serve anyone besides your family, or sell to anyone, a free course in food safety will really open your eyes. then all of those things will make sense.

I'm by far not a clean freak, but when it comes to advising, or my bakery products, I do follow every rule. If you research the whys, or are lucky enough to have great HD inspectors, it all makes sense. Some people are more sensitive to these issues and I don't want to be the one to sell anything that is hazardous. These laws are in place because anything slightly hazardous, when ingested repeatedly, can cause health problems in certain people. The laws are there to minimize that exposure.
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post #15 of 17
2/10/12 at 3:01pm
Use some cheese cloth. Take a strip of it, fold it over about four times, put your corn starch in it, bring up the sides and tie off with a ribbon or string or similar. Food safe, cheap, easy, and works well.
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