Pastry Bag - A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip.
Pastry bag
A duck cloth, cone bag with a metal or plastic tip at the small end used to decorate foods
Pate ...
Pastry bag
A cone-shaped bag with a pointed end. May be fitted with a pastry tip which is held by a coupler. Tips are sold individually or in sets. See "piping" for directions on using pastry bags.
Pastry brush ...
pastry bag: A cone-shaped bag with a pierced tip at the narrow end used for decorating desserts and pressing out dough into shapes.
pastry board: A marble board that you use to roll out pastry dough.
Pastry bag: A bag-usually made of plastic, canvas, or nylon-that can be fitted with plain or decorative tips and used to pipe out icings and pureed foods.
Pate (Fr.): Noodles or pasta; dough or batter.
Using a pastry bag to squeeze a soft food through a decorative tip to create swirled and artful wisps of the product on to another surface.
Pit
To take out the center stone or seed of a fruit, such as a nectarine or a plum.
Fill a pastry bag, outfitted with a small round writing tip, with dark colored icing. This is what you'll outline the design with.
Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cookie sheet into 4-inch-long strips.
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Pipe-To use a pastry bag or plastic bag with a corner cut off to decorate food.
Pit-To take out the stone of a fruit such as cherry or peach.
Poach-to simmer in boiling liquid.
biscuits a La cuillere (Fr.) Ladyfingers; so named because before the invention of the pastry bag they were shaped by dropping the dough from a spoon.
biscuit tortoni See tortoni.
Icing Pearls: A decorating technique using icing, piping gel, and tips to form pearls on a cake with a pastry bag. To make icing pearls coat the inside of the pastry bag with clear piping gel before loading the pastry bag with icing.
They can be formed with a pastry bag with a plain tip, in a ladyfinger pan, or with two spoons.
Lait
The French term for milk.
Langouste
The French term for crawfish.
Lard ...
Pipe To extrude food though a pastry bag to garnish or decorate. May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc.
popover A quick bread that is baked at relatively high tempeture in a muffin type pan.
When piping, first place the filling (frosting, meringue, etc.) into the wide end of a conical-shaped pastry bag that has been fitted at the narrow end with a pastry tip. To do this; fold down the wide end of the pastry bag to create a cuff.
Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.
To frost the cupcakes, use a pastry bag fitted with a star tip to pipe thick swirls of frosting over the top of each cupcake. Or use a small metal spatula to spread a generous layer of frosting over the top of each cupcake.
To create a frosted design on your cake, you'll need to use large pastry bags topped with metal or plastic cake decorating tips.
A plastic squeeze bottle, a pastry bag fitted with a medium plain tip, or a spoon and steady hand are ideal for making the chocolate-sauce circles. Space them as evenly as you can, with about a half inch between them.
Pipe: To force a semisoft food through a bag (a pastry bag or a plastic bag with one corner cut off) to decorate food.
Pit: Using a sharp knife to take out the center stone or seed of a fruit.
Poach: To simmer in liquid.
Parchment also is used to make disposable pastry bags and to bake foods en papillote, a cooking method in which foods and seasonings are cooked together inside an envelope made with the parchment.
Pipe: To force a semi-soft food, such as frosting or whipped cream, through a pastry bag to decorate food.
Pit: To remove the seed or pit from a fruit.
Plump: To allow a food, such as raisins, to soak in a liquid, increasing its volume.
Equipment:
Baking sheet, lined with parchment paper
Large pastry bag
Plain pastry tip with a 1/2-inch opening
Position a rack in the center of the oven. Preheat the oven to 200°F.
Pipe - To squeeze a paste-like mixture (usually frosting) through a pastry bag.
Pipián - [Spanish] sauce containing ground nuts or seeds and spices; Indian stew or fricassee thickened by its ingredients rather than by flour.
A grease- and heat-resistant paper used to line baking pans, to wrap foods in packets for baking, or to make disposable pastry bags.
Pare
To cut off the skin or outer covering of a fruit or vegetable, using a small knife or a vegetable peeler.
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To squeeze a paste-like mixture (usually frosting) through a pastry bag. Piquant, Piquante
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Spicy or sharp in flavor. Piquin pepper ...
Dumpling - A small lump of soft leavened and seasoned egg, milk, and flour dough, shaped with two spoons or piped out of a pastry bag fitted with a nozzle. Usually it is poached in simmering water, but can be steamed over a stew.
The word is said to derive from the French word "profit," meaning "small gift." The dough is put into a pastry bag and small mounds are squeezed out onto a baking sheet and baked until brown.
Sheets of grease and moisture resistant paper used in baking to line pans; replaces greasing or spraying pans. Products are shaped or distributed directly on the paper and are easily removed after baking. Great for making disposable pastry bags too.
They tend, however, to be heavy, expensive, and require occasional retinning. Copper pans are best for high-heat, fast-cooking techniques such as sauteeing.
..... Click the link for more information. Pastry bag Pot ...
Du Barry: containing cauliflower, cràme Du Barry is a pureed cauliflower soup
duchesse: pureéd potatoes that have been enriched with egg yolks and piped from pastry bag ...
Pipe: To decorate a food item (cakes, vegetables, etc.) with a pastry bag and tube.
Poach: To cook gently in liquid at simmering point so that food retains its shape.
Pound: To break down and crush a food by hitting it repeatedly.
 See also: Pastry, Cream, Fruit, Cooking, Butter
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