pastry brush
A small brush used for applying glazes to breads, pastries, cookies, etc. either before or after baking. The best all-purpose size has a width of 1 to 1 1/2 inches. Pastry brushes can be made of nylon bristles, sterilized natural bristles or goose feathers. Natural-bristle brushes are considered best because they're softer and hold more liquid. Goose feathers are excellent for egg glazes because they leave a thin, even coating. The harder nylon bristles will last longer but may melt if accidentally touched to a hot surface. Softer bristles are especially desirable for delicate unbaked pastries where harder bristles might leave unwanted marks.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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