My dad is a baker. So growing up, we always had a pastry brush in our kitchen. Today, there are so many pastry brushes to choose from, but how do you know which one is for you? For the next few weeks, I’m going to be conducting a little experiment to find out which pastry brushes actually live up to their hype and which ones don’t.
But as for now, I want your opinion: Do you prefer silicone or bristle pastry brushes?
If you don’t currently use a pastry brush, here’s a few things that they are good at:
- Brushing Butter or Oil: As I mentioned above, my dad is a baker. Occasionally, we’d wake up to the smell of homemade cinnamon rolls glazed perfectly in butter. He used a pastry brush for it. You actually use it with a ton of baked goods, both before and after they have been baked.
- Glazing or Mopping: Turkey come to mind? Pastry brushes are excellent tools for glazing or mopping sauce and marinade onto meats and sauces onto heavy cakes.
- Basting Meat: Don’t have a baster? Than just use a pastry brush!
- Sugary Sauces: If you’ve ever made a sweet sauce on the stove-top then you know that sugar can burn to the sides of the pan. Use a pastry brush to brush the sugar down from the sides of the pan and keep it from sticking to the bottom of the pan as well.
- Egg Wash: Pastry brushes are great for applying egg washes.