Commitment | How to Fill and Use a Pastry Bag

Recipes from Lauren Groveman author of 'Lauren Groveman's Kitchen-Nurturing Food
for Family and Friends'

Lauren is also a contributor to 'Baking With Julia,' a cookbook written by Julia Child. She is a food writer for many national food magazines and is the owner of Lauren Groveman's Kitchen, a cooking and baking instruction school in Larchmont, New York. She can be reached at l.groveman@worldnet.att.net or http://www.LaurenGroveman.com or 914-834-1372.

Tips from a Teacher: How to Fill and Use a Pastry Bag

Although disposable pastry bags are wonderful for piping very soft mixtures, I don't recommend them for mixtures with texture (even minced vegetables), since they often clog up the tip. For the heavier and more textural mixtures, I recommend the sturdier bags made of either tightly woven cloth, nylon, plastic-lined cotton or polyester. To develop proficiency with a pastry bag, practice with mashed potatoes of different consistency.

To fill pastry bag: Insert the tip of your choice into the bag (pointed side down). (If using a professional bag, secure tip in place with the plastic screw attachment.) Place bag (tip down) into a tall drinking glass and fold top of bag over the rim of the glass to form a cuff. Fill inside of bag no more than two-thirds full using a rubber spatula. Alternatively, simply cuff the top portion of bag over one hand and scoop your filling into bag with your other hand. Gather the folded portion of bag at the top and, after pushing out any excess air at the top, twist shut. Proceed to pipe your mixture or secure bag with a "twisty" from a trash-bag box, place bag (tip down) in a tall glass and refrigerate until needed. This way, the bag can stand upright without the contents spilling out.

To use pastry bag: Grasp bag at the top where it's twisted shut and place your other hand underneath bag so you can control the tip. Remove excess air from bag by gently squeezing from the top until some filling extrudes through the bottom tip. When piping your mixture, always squeeze from the top with one hand and direct the tip with the other hand. When squeezing, adjust the pressure according to the density of the mixture being piped. Your tip should be positioned at a 45 degree angle, just above the area to be piped. For the most balance and control, hold top of bag close to your body as you bend toward the area to be piped.

To clean pastry bag: After each use, you must thoroughly clean and air-dry your pastry bag. Make sure to check the seams as you rinse to remove any filmy residue or hidden bits of food. To dry, place the large opening of the cleaned empty bag (turned inside out) over a tall wine bottle for a few hours or overnight. And, if you detect an off or sour odor, it's time to purchase another bag since they don't last forever.

Recipes from Lauren Groveman author of 'Lauren Groveman's Kitchen-Nurturing Food for Family and Friends'

Recipes from Lauren Groveman author of 'Lauren Groveman's Kitchen-Nurturing Food
for Family and Friends'