Today in practical I was using the above silicone brush to brush egg yolk-cornstarch "cement" onto fillets of fish. I brought this brush back with me from the US because:
- the regular wooden-handled brush included in our knife kits was getting warped and moldy- appetizing, isn't it?
- you can never really get the flavors out of regular bristles: if you did pastry and cuisine, can you imagine brushing apricot glaze on puff pastry after you just used it to brush butter on fish?
- the fact that you have to soften the bristles with water before use grosses me out- it's the crustiness factor
- silicone is cool! well, it actually can take heat well, withstanding high temperatures
- it's dishwasher safe and you can really clean it
Last week Chef Bruno marveled at my brush. Today, our new chef was so amazed at the brush, he called the pastry chef from next door to show him. He had an incredulous look on his face when I told him it would withstand heat up to 500 degrees (although I should've said Fahrenheit). He discussed how hygienic it was (duh!), and asked me where I got it and how much I paid for it. I should've whipped out my Williams-Sonoma silicone spatula and oven mitts also, that would've probably given him a heart attack!
I found all this interest hilarious. The French were the first to use silicone baking molds for madeleines and other cakes and pastries, they were the first to use Silpats. Leave it to them to stop there and then let the capitalist Americans start developing the silicone oven mitts and other gadgets that now seem to be an essential part of the kitchen.