The art of french pastry phần 29
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havetobemadeofhigh
heat–resistantrubberso
thattheydon’tmeltwhen
youmakecaramel.Youwill
onlybeabletogetallthe
batteroutofabowl
efficientlyifyouusea
spatulaorabowlscraper
(asopposedtoaspoon).If
youalsousespatulasfor
savoryfoods,Irecommend
thatyouhavetwoand
dedicateonetopastry,as
therubbercanretain
savoryflavors.
Source:www.amazon.com
BOWLSCRAPER
Thisisarectangularhard
plasticscraperthathasa
roundedge;itisvery
efficientforscrapingout
productfromamixing
bowl.
Source:
www.backmann24.com,
www.amazon.com
FLATANDOFFSETMETAL
SPATULAS
Youshouldhaveone
medium(9-inchblade)flat
spatula,onemedium(9inchblade)offsetspatula,
andonesmall(4-inch
blade)offsetspatula.An
offsetspatulahasanLshapedbladethatdrops
downfromthehandle.The
bladesshouldbestainless
steelbutthehandlescan
beeitherplasticorwood.
Justlikeknives,ifyoutake
careofthesespatulasyou
willonlyhavetobuythem
onceinyourlifetime.
Source:
www.backmann24.com,
www.amazon.com
ICECREAMSCOOPS
Scoopsareveryusefulfor
scoopingicecreambutalso
forcalibratingthesizeof
cookiebattersthatwill
thenbebaked.I
recommendgettingscoops
inthreesizes:25
millimeter(1½teaspoons),
35millimeter
(1tablespoon),and56
millimeter(4tablespoons).
Source:www.amazon.com
ROUNDANDFLUTED
