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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. In baking breads and pastries, a pastry brush is used to spread ...
A test tube brush or spout brush is a brush used for cleaning test tubes and narrow mouth laboratory glassware, [1] such as graduated cylinders, burettes, and Erlenmeyer flasks. It is composed of nylon , synthetic, or animal fur bristles of various diameters lined against a rather sturdy wire handle with a looped end for hanging.
Pastry brush: Basting brush: To spread oil, juices, sauce or glaze on food. Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles. Pastry wheel Cuts straight or crimped lines through dough for pastry or pasta. Peel: Pizza shovel
It is used to pierce bread dough, cracker dough, pizza dough or pastry dough to prevent over rising or blistering. [1] This specialized tool is more commonly found in professional bakeries than in homes that only do light or occasional baking. Roller dockers come in a variety of materials, including nylon, plastic, and steel.
Laboratory use In laboratories, spatulas and microspatulas are small stainless steel utensils, used for scraping, transferring, or applying powders and paste-like chemicals or treatments. [ 6 ] Many spatula brands are also resistant to acids, bases, heat, and solvents, which make them ideal for use with a wide range of compounds. [ 7 ]
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Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
A tapered (top) and straight (bottom) "rod" type rolling pins. Rod: thin rods typically made of wood around 1–2 inches (2–3 cm) in diameter.They are used by rolling the rod across the dough using one's palm.