Pastry Tools

The Heart-Shaped Kitchen Accessories That Will Make Your Valentine's Day

If you’re going to go ahead and really do Valentine’s Day, then commit hard, especially in the kitchen. A dish of heart-shaped raviolis or a tray topped with delicate heart cakes are sure to make your...

Which Disher For Level Standard Cupcakes?

by charmdesign 1 year ago

Which size disher to cupcakes that are level with the liner and or are filled 2/3 the way. I’ve seen such a variety of thoughts on it so I made a table comparing the sizes. Although my chart wi...

Disposable Pastry Bag?

by zackly 5 months ago

Merry Christmas! I am making Potatoes Lorette ( deep fried mashed potatoes and eclair paste) for Christmas dinner today. I want to use a disposable pastry bag but I don't have any. I am unfamiliar...

Potato Ricer vs Food Mill

by bxgirl 8 months ago

I am wondering what the difference between a food mill and a potato ricer in terms of function. I know that the ricer is much smaller, and wonder why that is preferable for mashed potatoes than a ...

Tomato Passata- No Food Mill

by naunabear3 10 months ago

Hey! I’m a young homecook and I’m trying to make tomato passata, however I don’t have a food mill. Is there any other method that I could try that would give me the same or close to the same results?

Do Electric Caramelizing Irons Exist in the US?

by annagram14 1 year ago

I know a French pastry chef who has one and it's amazing for pastries that need to be caramelized on top. They're so much more consistent than a torch and plug into the wall so the heat stays stead...

What can my friend bring me from Japan?

by houseoflogan 1 year ago

My friend is in Japan, and has aked what he can bring me back as a gift. I love the Japanese cooking tools I’ve begun to discover. Does anyone have any recommendations for something inexpensive (un...

What does spraying water on top of bread do before baking it?

by Jeanna_Lynch 2 years ago

I was talking with a friend and he mentioned that if you sprayed water on top of a loaf of bread before baking it, that it would make the crust on top kinda glossy and a little better. What exactly...

Ateco piping tips in Toronto

by nazia_1983 2 years ago

Hey bakers! Any insight into sourcing baking supplies, both edible and non-edible (tools, packaging, decorating supplies, etc) would be greatly appreciated. I just recently moved to Toronto and le...

The myth of marble pastry boards

by jeremyn 9 years ago

Why do people use marble boards for rolling out pastry? It is no colder than a wooden board. Marble boards feel colder because they conduct heat better than wood and thus facilitate heat transfer...

Pastry Brushes: Silicone vs Natural? Brand recs?

by arielleeve 3 years ago

Interested in hearing people's thoughts on good pastry brushes. ATK recommends the Good Grips silicone one as its top pick, and in general they give very poor reviews to natural bristle brushes. I ...

Looking for your favorite new kitchen tool

by EatinConnecticut 3 years ago

I am always on the hunt for a fun new kitchen tool. With the holidays around the corner, I would love to find an innovative and interesting new tool that I can impress my friends with. Any ideas an...

Have You Tried the Cuisinart Electric Cookie Press?

by Velda Mae 9 years ago

I saw an ad for an electric Cuisinart cookie press and am wondering how well it works. Any feedback on whether it would be worth upgrading from my old Mirro with the screw top would be welcome.

Meringue powder and other supplies?

by gildeddawn 7 years ago

I'm looking for somewhere in the Cities that has meringue powder and some good pastry bags and icing tips. Or, alternatively, more than one place. Does anyone know a good shop, or a grocery store t...

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