Don't throw away disposable piping bags


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...
8,963 5/5 (21 reviews)
Grade this page:
Keywords for this post:EquipmentCleaningSavingsPocketsSustainable developmentBaking
Last modified on: May 28th 2024
For this post: Comment Follow Ask me a question Send to a friend
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.

poches neuves et usagées

In this photo, you can see a new pouch coming out of the box (red arrow) at the bottom and a second-hand pouch (green arrow) at the top.
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:
lavage poche étape 1Pour 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.

lavage poche étape 2Also close the other side of the bag to lock the hot soapy water inside.

lavage poche étape 3Shake the closed bag from right to left for a few seconds.

lavage poche étape 4Release the pointed side to let the water out completely.

lavage poche étape 5Rinse 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
Butter vs. grease
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1st 20256435
Getting out of the fridge early
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24th 20259525
Who's making the croissants?
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23th 2025857
Oven height
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8th 20252,4345
The importance of sieving
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3rd 20257,3243

Other pages you may also like
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15th 201223 K4.4
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201844 K4.3
Coarsely chopped herbs
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...
January 9th 202114 K4.9
For well opened (puffed) cakes
For well opened (puffed) cakes
It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
January 23th 201935 K4.2
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23th 201935 K4.1
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page