Pastry Tools

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

pastry tools, the varied implements from spoons to ovens used in making sweets, have remained essentially the same through the years. But in many cases, technology has improved their precision. Today’s well-calibrated ovens are a vast improvement over wood-fired ones that required a cook to be a keen judge of heat since they lacked any temperature control. In the past, cooks might put a piece of paper in the oven and judge the temperature by the time it took for the paper to turn brown. They timed baked goods by saying a prayer or a series of prayers. They would, no doubt, be impressed by the accuracy of today’s tools and their nearly infinite variety.