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...
6,464 5/5 (21 reviews)
Grade this page:
Keywords for this post:EquipmentCleaningSavingsPocketsSustainable developmentBaking
Last modified on: May 28th 2024
For this post: Comment Follow 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
Add a bay leaf
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...
July 31th 20258395
Parsley stems
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?
July 28th 2025940 13
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20251,2495
Always secure your cutting board
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1st 20251,2925
Cherry clafoutis, with or without pits?
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29th 20251,1425

Other pages you may also like
Clean your mixer easily
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
June 26th 20245,5155
Toss the salad
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...
March 8th 20248,8415
Should asparagus really be cooked in bunches?
Should asparagus really be cooked in bunches?
You'll probably read recipes here and there explaining how to cook asparagus "en botte", i.e. in a small package (the famous "botte"). Is this really the right way to cook asparagus?
May 22th 20245,1565
A drizzle of olive oil
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...
July 13th 20251,2495
Half milk, half cream
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...
February 27th 20247,0165
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