Une maryse

A story about le kitchenware, .

Written on le Saturday 10 September 2011.

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.

Give me more:

5 Comments

  1. Magda
    Sep 10, 2011

    I never new Maryse was a brand!

    Reply

  2. christelle is flabbergasting
    Sep 10, 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)

    Reply

  3. Vegan Miam
    Sep 10, 2011

    Love your drawings…did you draw them????

    Reply

  4. Lucia
    Sep 19, 2011

    Scraping bowls with maryses is one of the best things in life. Mine is blue, by the way.

    Reply

  5. How to become a pastry chef? – The checklist
    Jun 19, 2012

    [...] making a Chiboust, hould you use a whisk or a maryse when folding the Italian meringue into the hot crème pâtissière? In fact, how hot should the [...]

    Reply