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Spent $12 on a bench scraper and it fixed my pastry dough problems
Been doing pastry work for 8 years. Always fought with sticky dough, tearing croissants, the whole mess. Used to wet my hands constantly, flour everything, still got junk stuck everywhere. Picked up a plain steel bench scraper at a restaurant supply store for $12. That single tool changed how I handle every dough in the kitchen. I scoop, fold, and portion with it now. Even cleaning the board takes half the time. Anyone else sleep on basic tools like this for way too long?
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fiona3323d ago
Oh man my buddy had the same thing with a $6 dough cutter, used it for everything but bread for like a decade. He finally tried it on some sticky focaccia dough and was mad he waited so long. Those cheap steel tools really do just work better than all the fancy stuff sometimes.
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