You’ll be ready to dress up beautiful plates when your piping bag is ready in the fridge.
You’re beginning to make your menu, and that includes that special starter or dessert that has a component that needs to be piped fresh. Think: A sauce or dip that goes on a fish appetizer. An avocado sauce that gets drizzled on top of a pulled beef taco or pizza. A mousse or dessert sauce that gets piped or drizzled onto a plate.
The best place to store these components is in piping bags.
Then, seal it up until it’s time to use.
The only problem is that you can’t cut this bag open on Shabbos or Yom Tov. But, we have a solution for that too.
Snip the edge of the piping bag ahead of time and store it in a second piping bag (you can totally reuse this unsnipped piping bag another time). You can keep these piping bags on their own in the fridge or in a container if desired.
Your mousses/dips/sauces will be ready and waiting in the fridge, making it effortless for you to pipe, drizzle, or dot the plate with ease!
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How to fill a piping bag really easily with no mess:
Lay a sheet of plastic wrap on your counter
Spoon the filling in a line down the center of the plastic wrap – leave some space at the ends
Roll up the plastic wrap and twist the ends shut
Snip off one twisted end and drop the whole thing into the piping bag – snipped end down.
Can use a chip-clip to close the open end
Have you ever frozen your mouse in the piping bag and then defrosted a day or so before event and piped it into glasses then? would like to do ahead of time, but cant freeze in the goblets. If so, this would be a total game changer.