Pastry Tools

by sarahbeths 24 days ago

My hubby left the dishes undone for 24 hours and now my mesh strainer which I use often looks partially rusted. We sent it through the dishwasher and that didn't help at all. Can it be saved?!?! Ye...

Eon's ago, we bought silicone muffin pans. Could not have thrown them out any faster....they were terrible to clean......I detest even touching the wifey's silpats... The only Silicon we have is...

I have some silicone coated whisks and would like to get plain SS whisks. When I purchased the Silver7 saucier, they were also having a sale on their Sur la Table metal whisks and they looked good...

OK so I was at a thrift shop and price tags in white were 50% off... so for the princely sum of exactly 1 dollar I picked up this little thing, gadget I don’t know… It is stamped “Japan” but I...

Any recommendations for sturdy, well designed rubber spatulas? The ones with plastic or wooden handles break on me when mixing something stiff like cookie dough. I've owned ones with metal handles ...

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...

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...

Does anybody know? Thanks for your help

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 ...

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?

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...

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...

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...

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...

by arielleeve 4 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 ...

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...

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.

Does anyone have any recommendations for a cookie press?

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...