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.