By Culinary Institute of America
Published 2015
Rubber spatulas are used to scrape mixtures from bowls and into baking pans or other containers, to push foods through sieves, to fold ingredients together, and to spread batters and fillings into even layers. These hand tools have a flexible head of synthetic rubber, silicone, or similar material on the end of a handle. The head is shaped for a specific function and may be narrow or broad, with a pointed, angled, or blunt tip. Spatulas made from high-temperature-resistant synthetic rubber or silicone can be used to stir and blend ingredients over direct heat, up to 600°F/316°C. Spatulas range in length from 10 in/25 cm to slightly longer than 20 in/51 cm.
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