Heat resistant (up to 500F) rubber spatulas We find it easiest to use these to scrape every ounce of batter from a bowl. The heat resistant feature comes in handy when we cook scrambled eggs, crepes, sauces or pretty much anything on the stove.
Plastic bowl scraper When mixing large quantities of batter/dough (at the restaurant and bakery), it's more efficient to use these to scrape the side and bottom of the bowl and to move the mixture to a different container.
Bench scrapers These are for scraping the workbench/counter and dividing pieces of dough. I've seen them at the store labeled "food movers" because they are also used to transfer chopped vegetables, herbs, etc. from the cutting board to a bowl or pot. Because it has a slightly sharp edge, I use a bench scraper to roughly chop walnuts and pecans.
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