What is a spatula used for baking?
The original spatula used for baking actually isn't used in the actual baking. Instead, the spatula is for icing or frosting cakes. There are two kinds of these icing spatulas: the straight or offset spatula.
How to use an icing spatula?
Using Your Icing Spatulas. In general, your spatula should glide over the icing, pushing the icing this way and that. Do not allow it to touch the cake and then come back up into the icing or else you might bring crumbs with it. Avoid that at all costs.
What are the different types of kitchen spatulas?
Silicone or multipurpose spatulas, icing spatulas, turner, slotted flipper, and the wooden spatula are the utensils you may have in your kitchen which share the same name but are used for different purposes. The original kitchen spatula is also known as a flipper or turner.
How flexible should your spatula be?
Every person is different and needs varying degrees of flexibility in their spatula. For example, a shorter person has a different perspective with their work surface than a taller person. Someone with stiff elbows and wrists will approach icing a cake very differently than someone with flexibility.
How do you use a spatula?
A spatula is a hand-held tool that is used for lifting, flipping, or spreading. Spatulas have a handle that is long enough to keep the holder's hand away from what is being lifted or spread, as well as away from a hot surface. The blade of the spatula is wide and thin.
Where do you put a spatula in cooking?
The straight shafted spatulas are most often used for scraping food from the sides of pots, stirring ingredients in curved bowls or folding ingredients into each other. They are generally made of a flexible silicone plastic that can move easily around and form into the shape of bowls, pans, and pots.
How do you use rubber spatula?
0:000:41Rubber Spatula - YouTubeYouTubeStart of suggested clipEnd of suggested clipThe rubber spatula is designed with a curved edge. So you can scrape bits of food along the curvesMoreThe rubber spatula is designed with a curved edge. So you can scrape bits of food along the curves of the pan.
Can you cook with baking spatula?
The silicone spatula was mainly used in baking but has transitioned itself to become a multipurpose kitchen tool because of the sheer versatility of its use. Whether you're baking or cooking, no other tool can scrape the sides of a bowl, pan, or any other vessel as cleanly or as efficiently as a silicone spatula.
Can I use baking spatula for cooking?
Silicone spatulas are among the most useful cooking tools in the kitchen, especially for baking. Because they are soft and flexible they will not scratch cookware but will help you get the most food off the sides of bowls and pans.
What is a rubber spatula used for baking?
They help you to make sure you have got all of a semi-liquid food item out of a dish or bowl (for instance, when you are transferring a cake batter from a mixing bowl to the baking pan.) They won't scratch the surfaces of bowls, dishes and pans.
What is the difference between spatula and rubber spatula?
A metal spatula is more commonly used for grilling whereas a rubber spatula is often used for cooking on the stove and for baking. The slightly curved head is helpful when removing batter or dough from a bowl or transferring the dough into baking tins.
What is a spatula used for in the kitchen?
In American English, spatula refers broadly to a number of broad, flat utensils. The word commonly refers to a turner or flipper (known in British English as a fish slice), used to lift and flip food items during cooking, such as pancakes and fillets.
Types of Icing Spatulas
Icing spatulas are available long or short, straight or offset, but the most important aspect of flexibility is often overlooked. Every person is different and needs varying degrees of flexibility in their spatula. For example, a shorter person has a different perspective with their work surface than a taller person.
Using Your Icing Spatulas
In general, your spatula should glide over the icing, pushing the icing this way and that. Do not allow it to touch the cake and then come back up into the icing or else you might bring crumbs with it. Avoid that at all costs. One extra step that we recommend is to remove a cup of icing from your main batch and use that one at a time.
Types of Spatulas by Shape and Use
A spatula’s materials can provide a lot of extra perks, but most of the functionality will depend on their shape. Usually, spatulas can come in any of the following shapes.
Buying your First Spatula Set
The models we listed above are just the most popular ones. Professional chefs and food photographers would probably notice that we left out many specialized models. Most of these only have a single practical purpose, so they are rarely in a regular home kitchen arsenal.
Conclusion
The humble spatula turned out not to be a basic utensil at all. Basic and multi-purpose models can be found, but there are also a variety of specialized uses and materials. Make sure to take out the right type before you start cooking!
Adding eggs, one at a time
After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air.
Baking in batches
After you've removed a cookie sheet from the oven and transferred the baked cookies to a cooling rack, be sure the pan has cooled to room temperature before putting more cookie dough on it. Putting dough on hot pans will cause it to spread or lose its shape before it gets into the oven, increasing the risk of burned edges and flat cookies.
Beating egg whites
Beating egg whites properly is the key to creating certain extra-light cookies, such as meringues or ladyfingers. Three things to remember: the bowl and beaters must be clean and grease-free. Use a stainless steel, ceramic, or glass bowl, not plastic. Egg whites will whip higher if they're at room temperature before beating.
Boiling
When bringing liquid to a boil over a burner, the first sign of that impending boil is very small bubbles atop the liquid at the very edge of the pan; if you're heating milk, this is called scalding the milk. Next, bubbles will begin to rise from the interior of the pan, popping on the surface.
Chilling
Place dough to be chilled inside a plastic bag, and flatten it a bit with a rolling pin. This will allow dough to chill quickly, and give you a head start on rolling it out later.
Creaming
The fat and sugar mixture has a fluffy texture when creamed properly, as shown.
Cutting in
Flattened chunks of fat the size of your thumbnail will yield the flakiest results.
