Piping bags are used for all sorts of dishes, from rounds of choux pastry to pristine meringues or potato croquettes.
-Hold the piping bag just above the nozzle. Pull the rest of the bag over your hand.
-Spoon some of the mixture into the bag, pulling it from the spoon using your covered hand.
-When the bag is full enough, squeeze the mixture towards the nozzle to remove any air pockets. Twist the remaining fabric at the other end of the bag around the mixture.
-Pipe the mixture onto a lightly greased baking tray, squeezing with only one hand and using your other hand to support the nozzle-end of the bag. If making profiteroles, squeeze a blob onto the baking tray, follow it round in a circle, then whip the piping bag away.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.