Pastry Brushes
An essential tool for applying egg glaze to yeast breads or a fruit glaze to sweet tarts. I like the silicone ones for basting meat, poultry and fish with marinades. Buy at least two brushes for each purpose (sweet and savory). Wash both kinds meticulously with warm soapy water and rinse thoroughly in several changes of water to remove any trace of soap and/or lingering food scents.

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