Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones.
They're practical, functional and inexpensive, but disposable? That's debatable...
They're practical, functional and inexpensive, but disposable? That's debatable...
6,094 5/5 (21 reviews)
Keywords for this post:EquipmentCleaningSavingsPocketsSustainable developmentBakingLast modified on: May 28th 2024
Don't throw away disposable piping bags
Their use
These pouches are bought in boxes of 100, and for each use, you're supposed to fill them up, poach the contents, then throw them away, and the next time, take a new one, and so on. You'll tell me that this is a disposable principle, of course, but the real shame is that these pouches are of excellent quality and can, in practice, be reused many times.
Not much difference, you'll agree.
Of course, the used one is a bit crumpled, but it still works very well - so well, in fact, that I think it's got at least 10 years' use left in it, without exaggerating.
So don't hesitate: you can reuse a disposable piping bag many times over, simply by washing and drying it, which is both more ecological and more economical.
Let's wash them
Washing a piping bag is something that professionals don't do, or don't do much of, because their time is limited, and throwing it away is much quicker than washing it.On the other hand, for amateurs in the kitchen, a little extra washing-up isn't a big deal: all we have to do is wash it after use, and we'll be able to reuse our piping bag the next time.
To wash it, we can proceed in the traditional way: turn the bag inside out, like a glove or a sock, then wash it in the dishwasher.
But there's a quicker way:
Pour a drop of washing-up liquid into the bag after use, fill it halfway with hot water and pinch the pointed side so that the water stays inside. 
Also close the other side of the bag to lock the hot soapy water inside.
Shake the closed bag from right to left for a few seconds.
Release the pointed side to let the water out completely.
Rinse the pouch, then let it dry, or wipe it with a cloth if you're in a hurry.Your (disposable) pouch is ready for use again.
In short: Don't throw your disposable pouches away, just wash them, and you'll be able to use them again and again.
Lasts posts
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 2025945 15
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".April 25th 20251,4735
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...April 10th 20251,7795
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.January 27th 20253,263
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...December 25th 20243,7305
Other pages you may also like
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...November 26th 201217 K4.4
From website to blog
Hello everyone, Today I'm inaugurating the cooking-ez.com "blog". The idea is to have a space for discussion open to everone, but not necessarily linked to a particular recipe or page. I hope the posts will be sufficiently interesting that you'll enjoy reading and discussing them. The...January 1st 201117 K3.9
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...January 28th 201534 K4
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...June 16th 2021140 K4.5
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201762 K 24.2
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.