On Wed, 26 May 2010 17:34:35 -0700, Don Martinich wrote:

> I made a batch of guougeres the other day, and, since I don't own a
> pastry bag, things got kind of messy. The dough is just too sticky. The
> best I could do was to spoon it onto the baking pan. Does anyone have
> good alternative to squeezing it out of a bag? TIA
>
> D.M.

Hello,
I use heavy freezer ziplock bags, fill 'em up, snip off the corner to
desired size and squeeze away, been doing it for years for filling
deviled eggs!



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/