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Easy to mix using silicone prep bowl?

post #1 of 9
Thread Starter 

I'm wondering if you all find silicone prep bowls easier to mix with (e.g. batter) than a more rigid bowl like that of ceramic, stainless steel, etc, of the same size. I'm specifically referencing the Le Creuset prep bowl like what's below (images from the 'net). 

 

It seems like you can easily handle and squeeze the bowl tightly, with sufficient grip since it's silicone. Do you think it will be more difficult to create a nicely whipped sauce, batter, etc than more rigid bowls?

 

Thanks in advance for your thoughts!

 

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Prep%2BBowls.jpg

post #2 of 9

I don't see the benefit personally. And the bowls in the first image are much thinner and more flexible it seems than the Le Creuset ones you picture below them. 

 

Cookie dough or any heavier dough will become more of a hassle with the flexible walls.  Pouring from a normal bowl isn't hard, just a matter of technique. And you still have to scrape it all down and the flexibilty is a hindrance to that. 

 

Seems to be a solution in search of a problem. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 9
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

I don't see the benefit personally. And the bowls in the first image are much thinner and more flexible it seems than the Le Creuset ones you picture below them. 

 

Cookie dough or any heavier dough will become more of a hassle with the flexible walls.  Pouring from a normal bowl isn't hard, just a matter of technique. And you still have to scrape it all down and the flexibilty is a hindrance to that. 

 

Seems to be a solution in search of a problem. 

The utensil could curve to the bowl with a squeeze. And it's lightweight and great for camping or traveling with.

 

I'm actually trying to use it for something else but I was thinking you all used it before for whipping up some food.

post #4 of 9

I'm with phatch, Another useless gadget to get your money. I don't see the benefit. I wouldn't whip eggs or cream in one. Work bowls are rigid for a reason. I made zucchini bread today, a very stiff mix you could never do this in a soft sided bowl.

post #5 of 9
You couldn't whip egg whites in them. They're too naturally oily. Again,for travel, rigid plastic is lighter and more versatile. Or a zip lock bag is even better and disposable for camping. And can be preloaded with dry mix.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 9

I am old fashioned so its Stainless Steel for me.

CHEFED
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CHEFED
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post #7 of 9

I make meringue a LOT so don't have anything in my kitchen that cannot be "degreased" with a swipe of lemon juice or vinegar.

IMO silicone feels oily to the touch so completely useless for me.

 

mimi

post #8 of 9

The action shot is bogus (the top of bowl is wayyyy too clean lol)

No way could you make a proper batter in that bowl.

 

mimi

 

But it is your kitchen and if you want them and have the $$ go buy them!

 

m.

post #9 of 9

Looks like the next Tupperware - hey lets have a party  :bounce:

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