Arg!!!
I'm frustrated with my pastry brushes leaving it's bristles does anyone know of a brand that doesn't leave bristles?

I have a couple of cheap ones I bought at walmart and so far they don't leave bristles. They were about two dollars for the pair.

I have a silicone pastry brush like this one and I LOVE IT!! No more dropped bristles, and it's easy to clean too!

I have this problem with paint brushes. I have bought the ones from Wilton and they leave bristles, I bought ok ones from the painting section and they leave bristles. I am afraid to buy a good set... because if they leave bristles I will just cry.

Does anyone know what paint brushes to buy, so that they don't leave bristles?

I have this problem with paint brushes. I have bought the ones from Wilton and they leave bristles, I bought ok ones from the painting section and they leave bristles. I am afraid to buy a good set... because if they leave bristles I will just cry.

Does anyone know what paint brushes to buy, so that they don't leave bristles?

I too have made the switch to silicone... no more bristles in my baked goods!

I bought a couple of silicone ones (they have two for a dollar at Dollar Tree) but they don't work as well for me as the bristle ones.

For the paint brushes, I use the really cheap kids brushes (except for tiny details, a script liner brush from the real paintbrush section works for that). I usually will twist the bristles a little and pull to see if any are going to come loose. If you dry the paint brushes upside down (bristle end up) they last a lot longer.

I absolutely hate the silicone ones. I bought one to use exclusively for sugar. The darn brush don't hold any amount of liquid. I got it hanging on a rack. At least it's red, and looks good.

I think mine is from Adeco. works great.

Mike

If you are talking about using it for putting splashes onto cakes? Splashes meaning y'know simple syrup with Grand Marnier or some flavor. One of the guys I worked for used a squirt bottle for this. So that's how I've always done it. Works great. Quick too.

Of course if you were meaning to apply pan release aka pan goop, then a paper towel works great. But I think I'd rather use a gloved hand. Actually I just line my pans with silicone paper myself but...

I've adapted to silicone, too. It's not exactly the same as a bristled brush, but it doesn't drop bristles in my food! A woman at work never eats my desserts any more, because a long time ago she found what she thought was a hair on one of my cakes. It wasn't, of course (I pull my hair into a bun and wear a wide fabric band over it when I work)... it was a bristle from the darn pastry brush I'd used to paint cake release on the pan.

Now I use the spray-cans for that, and use a silicone brush for almost everything else. The only time I still use a bristled brush is when brushing the powder (cornstarch, powdered sugar) off my finished cakes.... silicone doesn't work for that.

Silicone for me as a general purpose brush. For fine dusting of small details, I use a fan shaped paint brush with silicone bristles. For simple syrup, I use the squirt bottle or (my firend just suggested this recently and it works great) I use the same type bottle topper one uses for olive oil, etc. Works great!

I buy mine at the restaurant supply store and have no problems so far. The ones I used to have left bristles. I have the paint brush problem as well, and I bought the decent ones from the art section= not the cheap ones, but not the most expensive ones either.