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Pastry Brush Update


Laura and I often talk about how our interest in old recipes is about our passion for history and preservation and not about a false sentimentality or nostalgia for the past. With that in mind, we often find that some kitchen tools with modern improvements made to their designs just do a better job than old ones, however charming. I love my new

silicone pastry brush, for instance, that never loses a stay brush hair in my pastry crust, and washes squeaky clean after each use. You might have noticed it in the photographs I took in my posts demonstrating how to make chocolate croissant without devoting an entire day.

Laura and I also have a mutual preference for pairing sleek modern design with old things for a cool, eclectic look in our homes. If you’d like to try a brush like this, you can purchase one like it here.

With its rich hue and sleek lines, this new brush has great style, and complements my vintage red-handled food mill, a find from a friend’s yard sale. Her 111-year-old Dad, who passed away last year, once owned it — can’t help but make you wonder what futuristic tool will complement them both 100 years from now.

see also: How To Make Chocolate Croissants Without Taking An Entire Day

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My mom used to have one of those food mills, which we always called a “ricer.” that’s what she used when making potato gnocchi. I wish I had it now, but after she died, I think it got lost somehow. I have a new one that doesn’t work nearly as well.

    – ciaochowlinda (February 25 2010 at 2:15)

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