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A cone shaped bag that has a small opening on one end and a large opening on the opposite end. The small opening is the decorating end that generally has different tips that can be interchanged to create different decorative shapes. The large end is used for filling the bag with a mass of soft food, such as frosting, filling, whipped cream, or dough. The bag is squeezed to force the contents out the decorative tip. The bags are made of different types of material, such as plastic, polyester, nylon, and plastic lined canvas or cotton. The tubes or nozzels are dropped into the small end of the bag and held in place by the small hole that allows only the tip of the nozzel to exit the bag. The ingredients are then pushed from the bag, going through the nozzel that is formed into different shapes so the ingredients, when pushed out through the nozzel, create an embossed, round, or flat shaped appearance. Pastry bags and tips are used for forming pastries and cookies, for decorating cakes and cookies, and for filling a variety of pastries such as cream puffs, eclairs, or doughnuts, such as Bismarks. This utensil can be found in gourmet shops, specialty kitchen stores and in the kitchenware area of some department stores.
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Pastry Bag term - Related Content |
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