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.