It’s in the Bag

A deft hand with a pastry bag comes in handy for numerous kitchen projects:

Filling deviled eggs;

Stuffing pasta shells, cherry tomatoes, zucchini, celery and other foods;

Decorating cakes and pies with frosting or whipped cream;

Piping meringue or mashed potatoes;

Forming lady fingers;

Making and filling cream puffs or eclairs.

The bag not only saves time but, depending on the metal tip used, may also add a little pizazz to the finished food.

You’ll find pastry bags made of nylon, plastic, plastic-lined cloth and canvas. Some have a plastic coupling at the nozzle end that lets you change tips without emptying the contents.

Nylon bags are easy to wash and dry quickly. Quality bags of this material have double-stitched seams and an extra layer of fabric reinforcing the nozzle end.

Plastic bags are easy to clean and inexpensive, but rarely last as long as nylon bags. They also aren’t as flexible, so are not as sensitive to changes in hand pressure. The same can be said for plastic-lined cloth bags, but they are more durable.

Once the mainstay, canvas bags have fallen out of favor because they are more difficult to clean and, unless made of very tightly woven fabric, tend to “weep.”

Pastry bags come in many sizes, but the 12- to 16-inch-long ones are the most versatile. Some have a loop or hole at the top to hang them up to dry.

A bag and a couple of large tips are all you need to handle basic projects. One tip should be plain and have about a 3/4-inch opening; the second, an open star tip with a slightly smaller hole. Some kitchen stores sell starter kits with these three items.

It takes a little practice and patience to learn the technique, particularly how much pressure to apply.

* Start by inserting a tip and filling the bag halfway with frosting or whatever ingredient you choose.

* Depending on the bag’s flexibility, twist, roll or fold down the top until the contents begin to push through the tip. Practice on a sheet of wax or parchment paper or a smooth surface until you build confidence.

* Holding the bag firmly in one hand, force the filling out by pressing it between your fingers and palm. Use your other hand to guide the nozzle end. Keeping the tip about half an inch above the work surface allows enough room for the design to take shape without getting crushed.

* The plain tip is useful for forming pastries, making meringues or stuffing foods when you want a smooth appearance. Use the open star tip for a more decorative look.

* To make stars, hold the bag perpendicular to the surface. Squeeze the bag gently from the top, then release the pressure and pull straight up.

* Create a fluted ribbon by holding the bag with the open star tip at a 45-degree angle to the work surface. A steady, gentle pressure releases the filling and creates a crisp design.

It won’t take long to get the hang of using the bag. And mistakes can often be scraped or lifted off with a spatula.

When you’ve finished, wash the bag and tip with hot, soapy water, rinse well and allow to air dry before storing.