Une maryse
I got quite a few emails regarding the word maryse. One of you even wrote a kinky poem, because – yes – Maryse, is also a French name. It involved some whipping and folding too…
So well, I’m launching yet another category: le kitchenware. This is what happens when I’ve od’ed on holidays.
A maryse, pronounced MAH-REESE, is – what chefs call – a rubber spatula. It is actually a brand, possibly registered by De Buyer, and somehow along the way we started using the name as a utensil.
There are two kinds. The red ones, which are heat-resistant. In fact, they can take heat up to 260°C. While the white ones – slightly softer and more flexible – are just made for scraping and folding cold preparations.
I love them for:
- cooking crème anglaise and ice-creams
- folding cream or egg whites into a mousse base*
- scraping a bowl, a pan, or a plastic container
* That is when I’m not making 20L of mousse, in which case I will go with the hand-and-scraper way.
Saturday 10 September 2011
I never new Maryse was a brand!
christelle is flabbergasting a dit:Saturday 10 September 2011
Tu sais que tu viens de faire un billet sur MON ustensile de cuisine favori? Aaaah, love et petits cœurs Fanny! (je suis d’humeur cul-cul aujourd’hui et j’ai les ongles multicolores)
Vegan Miam a dit:Saturday 10 September 2011
Love your drawings…did you draw them????
Lucia a dit:Monday 19 September 2011
Scraping bowls with maryses is one of the best things in life. Mine is blue, by the way.