On Apr 4, 5:58 am, Melba's Jammin' > wrote:
> In article > ,
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> "Dimitri" > wrote:
> > "Terry Pulliam Burd" > wrote in message
> .. .
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> > >>Good job,
>
> > > Thanks, sweetie - just one question: since I am a self-professed lousy
> > > baker...okay, I can bake, but my creations often look, uh, a mite
> > > Salvador Dahli-ish...is there a pastry bag/tip out there that can
> > > actually crank out eclair size dough? I had to kinda squiggle by
> > > biggest tip, then smooth the resulting squiggles around. Made for
> > > flatter than desired eclairs.
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> > > Terry "Squeaks" Pulliam Burd
>
> > Hell as often as you are going to make them there are 2 options outside of
> > buying a pastry bag.
>
> > 1. A zip lock with the corner cut off will work just dandy.
> > 2. Buy a tip assortment, spray the inside of the tip you're going to use
> > with
> > a little Pam and then use a zip lock to hold the tip. It's a lot easier than
> > cleaning the damn bags and they work as well as the plastic pastry bags.
>
> > Dimitri.
>
> Have you ever piped this batter through a ziploc bag, Dimitri? I think
> it will be too heavy and there will be too much pressure needed * the
> bag may well burst. If THAT happens, cleaning a pastry bag will seem
> like a breeze.
>
> At that, it's not THAT hard to clean those bags fercripesake! Empty it,
> rinse it to get most of the remains out, turn it inside out and wash it
> thoroughly in hot soapy water. Dry. BFD. "-)
> The tube can be rinsed and washed similarly (though you probably won't
> want to try to turn the tip inside out.)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://jamlady.eboard.com- Comfort Food for Bob Pastorio, updated
> 3-16-2007http://web.mac.com/barbschaller- blahblahblog - Orange Honey
> Garlic Chicken, 3-29-2007http://www.caringbridge.org/visit/amytaylor- Hide quoted text -
>
> - Show quoted text -
I totally agree with you on using plastic bags. Pate a choux dough is
pretty heavy for that. A pastry bag & tip is the best way.