1,479 easy and fully explained recipes, with +66K photos and 78 videos

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...

5,790 5/5 (21 reviews)

Keywords for this post:Equipment Cleaning Savings Pockets Sustainable development Baking

Last modified on: May 28^th 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 1

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.

lavage poche étape 2

Also close the other side of the bag to lock the hot soapy water inside.

lavage poche étape 3

Shake the closed bag from right to left for a few seconds.

lavage poche étape 4

Release the pointed side to let the water out completely.

lavage poche étape 5

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

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 27^th 20252,303

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 25^th 20242,6745

The little trap of thick cream

When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13^th 20243,1695

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20243,3185

No need to boil gelatin

Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21^th 20243,2645

See all posts Random post RSS feeds

Other pages you may also like

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 21^th 201761 K 24.2

The return of the "Norman hole"

You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
December 18^th 202110 K4.8

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7^th 2017127 K 14.1

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 23^th 201929 K4.2

Kitchen ovens

You certainly have one in your kitchen, an oven, the essential tool for all kinds of cooking, whether in the kitchen of course, but also in pastry, bakery, pizza, and many others. Here is some information on its structure and operation.
May 16^th 202028 K4.4