Pastry chefs can make decorative work like piping perfect meringues or buttercream rosettes look easy. But as we piped out meringues with five different sacks, we found that the bag itself can make a difference. We preferred larger models of about 18 inches, which give you enough length to grip and twist the top. While canvas is traditional, we liked materials such as plastic and coated canvas that are easier to clean. Finding the apertures of our bags sometimes too large or too small to work with tips bought separately, we learned that pastry bags have larger openings for handling jobs such as meringues or mashed potatoes, while decorating bags’ smaller openings fit the tiny piping tips for fine scrollwork and writing. If your pastry-tip set didn’t come with a coupler to help adapt tips to your bag, you can buy one at any kitchen store.
Once fitted with the right size tip, each bag piped both heavy frosting and ethereal meringue equally well. Cut-to-fit disposable plastic bags made for mess-free cleanup, but we ultimately preferred a more durable, reusable plastic coated pastry bag.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
For complete access to the results,
start a 14-Day Free Trial.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists