On Apr 1, 10:39*pm, Blinky the Shark > wrote:
> I have a couple of paint-brush-style brushes I use for cooking. *I guess
> they're technically pastry brushes. *I don't do pastries. *But I paint my
> fish with OO when I grill them -- and so forth.
>
> Yes, I wash them very - very - thouroughly.
>
> Who uses these new silicon brushes with the matrix of skinny little legs,
> and who uses traditional bristle brushes?
>
> Other than cleanup, are there any advantages to the silicon brushes? *I
> mean, I've never melted a conventional brush; and it doesn't seeem like
> the wiggly-legged silicon brushes would hold your liquid as well as
> a conventional brush, between the container and the food.
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://improve-usenet.org
> Blinky:http://blinkynet.net

I use Martha Stewart food brushes with conventional-type bristles, and
also others (can't recall the name) I get at a kitchen shop. These
seldom drop bristles/hairs. I don't like to use paint brushes because
good ones are relatively very expensive, and I like to save them for
painting. ;-)

N.