have to be made of high
heat–resistant rubber so
that they don’t melt when
you make caramel. You will
only be able to get all the
batter out of a bowl
efficiently if you use a
spatula or a bowl scraper
(as opposed to a spoon). If
you also use spatulas for
savory foods, I recommend
that you have two and
dedicate one to pastry, as
chris devlin
(Chris Devlin)
#1