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A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.
Sometimes disposable paper funnels are used in cases where it would be difficult to adequately clean the funnel afterwards (for example, in adding motor oil into a car). Dropper funnels, also called dropping funnels or tap funnels, have a tap to allow the controlled release of a liquid.
The eye dropper, both glass and plastic types, can be sterilized and plugged with a rubber bulb at the open end of the pipette preventing any contamination from the atmosphere. [2] Generally, they are considered cheap enough to be disposable, however, so long as the glass point is not chipped, the eye dropper may be washed and reused indefinitely.
These are similar to air displacement pipettes, but are less commonly used and are used to avoid contamination and for volatile or viscous substances at small volumes, such as DNA. The major difference is that the disposable tip is a microsyringe (plastic), composed of a capillary and a piston (movable inner part) which directly displaces the ...
A silicone pastry brush Pastry brush in use. A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.
The same principle applies when baking soda is used to boil pretzels before baking. The pantry staple can also serve as a tenderizer for certain ingredients—like meat and even canned chickpeas .
Many disposable foodservice products can be made of plastic or plastic-coated paper: cups, plates, bowls, trays, food containers and cutlery, for example. Plastics are used because the material is lightweight and holds the temperature of hot/cold food and beverages.
Casserole – a large, deep dish used both in the oven and as a serving vessel. [13] The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes ...
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