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RePastry Bag

post #1 of 7
Thread Starter 

Can anyone please recommend a good, reusable pastry bag? I have read so many reviews on different products and I have no idea what I should be getting. Any advice would be greatly appreciated. Thanks in advance.

post #2 of 7

Things to look for in a good pastry bag include the material it is made from. Some bags are plastic while others fiber or cloth.

Look for a re-enforced tip that doesn't rip under pressure. 

Can it be washed and dried easy for re-use?

 

You may want to look in to disposable bags.

They come in different sizes. Use once and throw away. 

post #3 of 7

What Ross said...

 

Thermohauser makes a decent bag that is rubberized cloth, and I have seen entire silicone ones on the Lee Valley site (www.leevalley.com) but have never used them.

 

I much prefer the dispoable ones for one main, big, reason:  Sanitation.

 

How do you properly sanitize a hunk of rubberized cloth?

 

Yes, you can toss it in the dishwasher and it will kinda/sorta wash and sanitize it, but can you be sure?  And what about those seams?

 

The "old fashioned way" and the only way I know of to properly sanitize the thing is to toss it into a pot, fill it with water, toss a plate on top, and boil the sucker for a full two minutes.  Guaranteed to work, but time consuming and harsh on the bag.

 

With heavy or stiff masses, the disposable bags tend to burst and are slippery to grip, but I put my mass into a disposable bag, then slide this into a cloth bag, which makes it much easier to grip, and virtually no chance of the bag bursting.  Most of the time the cloth bag doesn't need to be washed if \I'm carefull.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 7
Disposable is great but can be a bit harsh on the components that depend on air for body (meringue, whipped cream...) for those jobs I prefer a barrier lined fabric bag for flexibility.
I also keep a separate set for egg white based stuff (RI mainly) as it just feels more sanitary lol.
Pastry bags are not meant to last forever so I buy whatever brand is on sale and I stock up.

Usually Wilton.

mimi
post #5 of 7
Thread Starter 

So what I am seeing is pretty much that I should stick to the disposable bags that I have always used, for the most part. I was actually concerned with heat transfer with the silicon bags and hadn't really thought about the sanitation issue. That is a big one though, I agree. I will stick to my plastic disposables and perhaps get a fabric bag for the odd job that may require it. I appreciate everyone's advice. Thanks so much everyone! 

post #6 of 7
Quote:
Originally Posted by ResaMarie View Post
 

Can anyone please recommend a good, reusable pastry bag? I have read so many reviews on different products and I have no idea what I should be getting. Any advice would be greatly appreciated. Thanks in advance.

so many bags... so little time....

 

 

bags are all about the feel...... some are just to darn stiff... or to darn slippery.  I do not like the cloth bags.  Also remember you can put a small amount in a big bag but not the other way around. When using a large bag..... squeeze off an amount you can handle and squeezes from there.

 

wilton

ateco

disposable plastic and paper cones.

 

all very acceptable.....

 

maffter and silicone pastry bags are my favorite brands. I prefer bags with a reinforced tip..... 

post #7 of 7

i had to go and look at the silicone bag..

 

its bright orange and says "fat daddio's" on the seam......

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