Best baking & pastry utensils according to redditors
We found 109 Reddit comments discussing the best baking & pastry utensils. We ranked the 67 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 109 Reddit comments discussing the best baking & pastry utensils. We ranked the 67 resulting products by number of redditors who mentioned them. Here are the top 20.
proofing basket.
word of warning, use the cover, or a towel or something, but keep the basket clean. mice apparently love to eat stuck-on flour on the baskets. i found mine completely devoid of flour, and full of mouse poop.
There's also these ceramic beads made specifically for blind-baking pie crusts.
These are what I use
Cake breaker...prevents knife smashing.
I bought a banneton with a canvas liner which just happens to fit a glass bowl I already owned, so it was like getting 2 proofers for $11. I don't really care about the patterns.
bannetons :) Like these!
I put a small amount in the pan and then use a silicone brush to spread it around! I'm able to create a super thin layer of oil. Then I never add anything until the pan is evenly hot - that way when the food hits the pan, the water on the surface vaporizes against the hot oil and creates an instant barrier.
This is my list:
Total = $620 (no tax)
add in an awesome workbench table for 300 and you are good to go.
A pastry cutter might help as well.
https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O
If you’re just looking to make pastry then a pastry cutter or blender can be a worthwhile addition to your kitchen. I mostly use mine in summer so I don’t warm the dough too much or just when I don’t want to get all that butter under my fingernails.
I have a food processor too and use that for certain doughs, but if I want to simplify the dishes I still make a lot just by hand.
As others have mentioned if you get a food processor it has a wide range of applications.
you want a bench scraper not a pastry cutter
They are from proofing baskets called bannetons. You flour them generously before proofing which gives you an extra pretty loaf that makes people not in the know think you're super fancy
Comes to $46.90
Ok, ingredients time. I used this recipe for the crust. A good flaky crust is all about the elbow grease and keeping your dough cold. If it gets warm, the gluten will activate and your dough will get smooshy. no one likes a smooshy pie crust.
Use good ingredients, too. This kind of pie is a process, so you might as well use better quality flour, like King Arthur and fancy butter.
Chill everything before you use it. The vodka (use something good, like stoli) needs to hang out in the freezer before you use it, and the water should be ice motherfucking cold. Hell, put the flour in the freezer too.
I tried using a food processor, but mine isn't big enough. Use a pastry blender, especially to chop the butter into tiny cold bits. Use the rubber spatula in a folding motion, not a mixing motion, too. That's what makes it crispy, because when the little pockets of butter and shortening melt in the oven, they make little air holes. Remember, you want to manhandle the dough as little as possible to keep it cold. When you're working it it'll start out very crumbly, and you want to smoosh it together just enough to stick together into the shape you want.
You can also use honey whiskey in the dough instead of vodka if you want. cinnamon whiskey (like fireball) makes it a little too cinnamony, but that's up to personal taste: cinnamon crust + cinnamon filling = too much cinnamon. I like the crust a little more neutral.
When you roll it out, use a vinyl rolling mat. It'll make it infinitely easier to flop it into a (glass!) pie pan without tearing the dough, and it's easier to measure your crust and make sure it's the right size.
for the pie filling itself, use whatever apple pie recipe you find that sounds good. I went with this and subbed the bourbon for a mix of cinnamon whiskey (fireball) and rum, because that's what I had. I like the rum version better, but you do you. Don't use cheap booze.
There are a variety of apple types you can use, but the basis for it should be something tart, like granny smith apples. different recipes call for different blends, but cut more than you think you'll need, and mound them up in the center of the pie- they'll shrink.
If you need to make a low-sugar variety, don't sub out more than half of the sugar for other stuff. sucralose works well, and the flavor of it disappears pretty well in the pie filling.
Before you add the filling to the crust, dust the bottom of the crust with flour and give it an egg wash. most recipes say one or the other, but fuck it, do both. why? this keeps the moisture from the apples from making the bottom of your pie soggy. don't forget to eggwash the top of the pie too, so you get that gorgeous crust.
also, when you bake it, put a baking sheet under the pie, because most likely the filling will leak out and you don't want to scrape that off the bottom of the oven.
you'll probably have some leftover dough and apple mix. make a little tart with it in a small bowl.
Pop that pie in the fridge once it's done. It'll make it easier to transport, and it'll cut cleaner. If you're transporting a hot pie, be aware that the filling will leak and take appropriate steps to protect your car.
Again, the secret to a good pie crust is the technique involved. this isn't a 'throw it in the pan and pray' recipe, but it will knock the socks off of everyone at whatever party you go to and shame your busy-body aunt who brought the store-bought pie.
Edit: always sift your flour!
You could cut the butter in by hand with a pastry blender or with a fork.
Same grinder. We only load in the beans we're going to grind for that cup and sweep them out every single time with a round bristle brush like this:
http://www.amazon.com/dp/B001T4SJL8
It was a drag at first, but it's become automatic. Otherwise there's always stuff hanging around in there.
The OXO Good Grips silicone brush is America's Test Kitchen's #1 recommendation. I had always used a brush with nylon bristles but after my most recent one died (bristles falling off into everything :/ ), I went with the oxo. I'm happy with it.
I know you said you're leaning against utensils, but I love, love, love these cheap little spatulas. If I got a couple extra as a gift that would only be a good thing. The shipping on this particular one is outrageous, but you can at least see what it looks like:
http://www.amazon.com/Palmero-Health-Alginate-Spatula-Handle/dp/B004KSP0D0/ref=sr_1_111?s=home-garden&ie=UTF8&qid=1417494136&sr=1-111&keywords=plastic+spatula
Another really useful utensil that most people I know don't own, or even know exists, is a cake breaker. It lets you slice a cake without crushing the layers and lift out a slice without dropping it. There are much nicer ones than this, usually in old fashioned sterling silver sets, but this is secret santa, not a wedding gift:
http://www.amazon.com/R-M-Cake-Breaker/dp/B000FRUNXM/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1417494541&sr=1-1&keywords=%22cake+breaker%22
I use one of these pastry cutters with great results: pastry cutter
>Your homemade pie weights will probably be too dry to cook and eat afterward, but don't toss them. If you save them in a jar, you can use them the next time you need pie weights.
>
> Source
The link there explains that you could try using another pie pan instead for a reusable weight. Alternatively, there are Pie Weights that you can purchase, if you're going to use this a bunch. =)
I think you are referring to a pastry blender, a multi-knife/wire gadget used to incorporate fat into flour, such as for pie crust or biscuits.
This is one that I use when I go the manual route. Usually, I use the food processor.
The final proof happens in a banneton or proofing basket. The basket is floured to prevent sticking, which leaves the rings when you transfer to your baking sheet (or Dutch oven, or stone, etc.)
Red Bread sells their gently used bannetons. I know it's not wholesale and they aren't new, but it is an option and they are a reputable seller.
​
This Amazon banneton is also 9.95 with a liner.
​
Lucky Clover has several styles for under 10.
I am guessing this pastry brush. That item looks mighty fine!
I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.
9 Inch Bread Banneton Proofing Basket - Baking Bowl Dough Gifts for Bakers Proving Baskets for Sourdough Lame Bread Slashing Scraper Tool Starter Jar Proofing Box https://www.amazon.com/dp/B01GM4UZJI/ref=cm_sw_r_cp_api_i_Tn0pDb6DJSQ4M
Dust with 50/50 rice/bread flour before putting your dough in for the final rise overnight and you get perfect rings!
May you wish upon a star
My favorite Disney is The Little Mermaid and of course my favorite Disney song is Part of Your World!!!
Pastry cutter! Biscuit time!!!!
On my wish list is the Kalita wave dripper, as I've heard the notes you get from using it are different from a Chemex (my brewer of choice). I also have an aeropress on the list too.
Also, there's nothing like a good espresso brush... they have to be replaced frequently (like once every two months or so), so having them as stocking stuffers is nice.
Lastly, my favorite tool is the Bonavita variable temperature kettle, which lets me get a consistent brew temp every time and has a gooseneck for a controlled pour.
>Cake cutting wire
this is the best thing ever invented.
if she does cupcakes, maybe get her some decorative cupcake papers. or how about a silicone rolling pin?
does she bake pies? maybe you can get some pie weights or a dough blender. pastry cutter wheels are also awesome for making decorative pie edges, or she could use a pie top cutter to put a design in the top crust. these are just some things i use when i bake.
I got this one from Amazon. Works great.
You do not need to spend a lot of money, a local restaurant supply store will is ideal for most everything from knives to turners, tongs, bottles, containers and anything else you can think of. I prefer plastic handles as they are easier to keep clean, and do not degrade.
For thermometers and digital probes, i prefer thermoworks. I use the smoke and instapen, but you can go with a thermopop if you want to save money. Tried other brands, they always end up having issues after a year or two. digital probes will go bad if left in water or the dish washer always hand clean them and keep them dry.
Gloves: https://www.amazon.com/dp/B00547HD0O?aaxitk=-OsIXMdbU5xm990c49xMVw&pd_rd_i=B00547HD0O&pf_rd_p=9420597b-7dad-4cbd-a28d-7d676ac67378&hsa_cr_id=6490199610301&sb-ci-n=productDescription&sb-ci-v=Lincoln%20Electric%20Traditional%20MIG%2FStick%20Welding%20Gloves%20%7C%2014%22%20Lined%20Leather%20%7C%20Kevlar%20Stitching%20%7C%20K2979-ALL
Turner/scraper/chopper Kit, better then a bbq set: https://www.amazon.com/Professional-Griddle-Spatula-Set-Accessories/dp/B072MXWDD6?ref_=bl_dp_s_web_15251668011
Tongs: https://www.amazon.com/Weber-6610-Original-Tongs/dp/B005LR0EX0/ref=sr_1_1?keywords=weber+16+tongs&qid=1563625923&s=gateway&sr=8-1
general use pans, drip pans: https://www.amazon.com/Pack-Aluminum-Foil-Steam-Table/dp/B01MSM1A9S/ref=sr_1_3?crid=35NPTHWHGZNHX&keywords=disposable+aluminum+foil+pans&qid=1563626111&s=gateway&sprefix=disposable+alum%2Caps%2C185&sr=8-3
Basting Brush, small and large: https://www.amazon.com/OXO-Grips-Silicone-Basting-Pastry/dp/B000JPSI8C/ref=sr_1_5?gclid=CjwKCAjw98rpBRAuEiwALmo-yud7UIxolmtKdRasRuEKzcyOrRiShPTVMisacAeErYWSmVHvxH30qBoC9ikQAvD_BwE&hvadid=153655172136&hvdev=c&hvlocphy=9030030&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=16058826801725890434&hvtargid=kwd-2007025443&hydadcr=13935_9329092&keywords=nylon+basting+brush&qid=1563626490&s=gateway&sr=8-5
You need one of these: https://www.amazon.com/OXO-Stainless-Bladed-Blender-Cutter/dp/B000QJE48O
From what I read, any kind of metal baring can cause discolouration.
I use ceramic baking beans, as they are chemically inert (i.e. they do not react with the paint in any way)
They both use the same Banneton style. If you’re wondering about the design just search YouTube for “bread scoring designs”. The Bannetons I use are 9 Inch Proofing Basket Bread... https://www.amazon.com/dp/B01GM4UZJI?ref=ppx_pop_mob_ap_share and the lame is Breadtopia Bread Lame (Dough... https://www.amazon.com/dp/B009FCUYV4?ref=ppx_pop_mob_ap_share
Any pastry cooks have an opinion on silicone brushes? I find them vastly easier to clean and more durable than a typical hair or fiber type brush but I'm wondering if I'm missing something?
In addition to this, /u/enig-o-matic, if you're going to blind-bake the crust (as in baking just the pastry with no filling), you're going to need something like these to weigh it down in the tin. Make sure you line the pastry with parchment paper before you use them too, so they don't stick :)
Proofing basket!
Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner,Banneton Proofing Basket Set - for Home Bakers (Sourdough Recipe) & Bread Making https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_api_bpmZAb7NXKQJR
I use a standard pastry brush for dusting my shrine. Also if you're careful you can have the vacuum nozzle in there while you dust.
edit: I missed a lette
a well floured banneton. This is the one I use: https://www.amazon.com/gp/product/B07MQGHRQ6/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
I love my steak medium rare with a side of mushrooms and a giant baked potato, please and thank you! I summon /u/Aerys1 because we were just talking about food :D
Without this, there will be no fresh biscuits…ever
No soup for you!
A pastry cutter, while still very manual, is sturdy enough to make many cuts at once - it would speed up your process and the slices would be consistent:
https://www.amazon.ca/Professional-Blender-Stainless-Zulay-Kitchen/dp/B07KNJSPDD
I bought this set and it comes with a little dough scraper and cloth that has been working great!
You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.
You could also make sure you have all the supplies necessary. At a minimum you'll want:
Nice to haves:
Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.
Hi, Can I help me! I found a product but I don't know how to identify the keyword using analytic product's competition and demand.
Ex: I found a product has a name "(10 x 4 Inch) Premium Round Banneton Basket with Liner - Perfect Brotform Proofing Basket for Making Beautiful Bread" (product's link https://www.amazon.com/dp/B06XJM2T1S). I do not know which of the following keywords to continue to analytic:
What keyword do I should choose to analytic product's competition and demand to get the best result? OR Is there any other way to determine the best keyword to perform the analysis?
So, kind of weird, but hear me out. I recently picked up a silicon scrubber in the kitchen section of BB&B (like this) and its a brush cleaning game changer. I use a little dilute castille soap (oil based so it won't dry out the brush hair) with it and it deep cleans the brush, then helps separate the bristles to wash out the soap. It can also help wick water off the brush hairs to dry faster and save the glue. I'm in love.
Looks like a cooking/baking brush.
https://www.amazon.co.uk/Wood-Pure-Bristle-Pastry-Brush/dp/B002DV0VAS
when I finally got into the bread game, I felt like a pro with some proofing baskets. Like this one which is oval and this one that is round
They do come in pretty handy. I just bought two more of them recently.
These are the two I picked up and they work great for any of the FWSY breads.
It will burn both under the broiler or torched if there isn't enough butter. I would add more butter to your recipe first then try it under the boiler if it doesn't crisp up. I whirl my crumble topping in the food processor to get a nice crumb to it or use one of these.
Possibly something like this? Stay Clean Sponge. Whatever it was, I want one now.
https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6
$15 delivered to your door tomorrow with 1-day shipping (if you have prime, not sure what it costs if you don't). They have other sizes too.
I have another question that just popped up regarding the banneton: I didn't even think twice when I was using it, but is the cloth liner usually on the banneton while it is proofing or should the dough be sitting directly on the banneton itself? After looking at some other pictures, it appears I should have removed the cloth liner prior to putting the dough in the banneton. Oops!
This is the banneton that I used if it helps to clarify what components it came with: https://www.amazon.com/dp/B01GM4UZJI/ref=nav_timeline_asin?_encoding=UTF8&psc=1/
There are these silicone things meant as scrubbies that work pretty well to remove fur, but they are rather small (sponge sized).
My favorite toy is a bit out of the ordinary, and I think you need to play with one firsthand to really understand. It's a silicone dish sponge. It's very visually stimulating as you flex and bend it, and also very manually stimulating with all of the rubbery bristles on it. Strangers always seem so confused as to what it is/why you're playing with it until you hand it over. Next think you know they're lost in a dang dish sponge. Here's a link to a similar one: https://www.amazon.com/Kuhn-Rikon-Clean-Silicone-Scrubber/dp/B019PYOAB6
The basket is a banneton or brotform. Easy to find online, and likely in a "boutique" cooking supply store -- meaning just a local cooking store, not a Bed Bath and Beyond (although they might have them too). Anyway, as far as the basket to oven, I think they are implying just flip it upside down and pop the dough out. Usually, I find that I have to do more than gently roll out dough from my brotform, but it really depends on how wet the dough it and how much flour you've used in the brotform. You'll just have to play with how much you have to pop it out. Rye doughs are often stickier. Many advise using rice flour in a brotform for sticky doughs.
Brotform/Banneton