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A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand [1] to pipe semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing.
A pipe bag or tobacco bag is a common item used by some Native American ceremonial people. A pipe bag may be used to carry a sacred pipe, such as a Chanunpa. Styles
An ornament in Uilleann piping. The stitch is two staccato gracenotes played above the main note pitch; backstitching is the process of playing several of these stitches on a series of melody notes. Bag seasoning Seasoning a bag keeps the leather supple, while allowing it to absorb moisture and keep the bag airtight. Bag cover
A French pastry shop display Pastry chef with croquembouche Swedish cinnamon rolls Croissants Pastry bag or piping bag A disposable or reusable bag that is often cone-shaped, used to make an even stream of dough, frosting, or flavored substance to form a structure, decorate a baked item, or fill a pastry with a custard, cream, jelly, or other ...
Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...
Piping bags or pastry bags, in cooking, are used to pipe semi-solid foods onto other foods (e.g., icing on a cake) Postpipe, archaeological remains of a timber in a posthole; All pages with titles beginning with Pipe ; All pages with titles containing Pipe
A churro (Spanish pronunciation:, Portuguese pronunciation:) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape.
Duchess potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden. [1] They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and ...