糕点和垃圾刷是必备的厨房工具。但是，他们在不同的任务上表现出色，因此知道要抓住哪一个意味着了解您的烹饪需求。通常有小头的糕点刷非常适合精致的工作，需要精确和轻微的触感，例如釉面脆弱的水果蛋t或用鸡蛋洗净的馅饼的格子上衣。对于不那么精致的工作，例如在火腿上涂抹粘釉，可以选择固定和传输大量液体的更耐耐热的垃圾刷。我测试了17刷刷子，以找到两类中最好的刷子。选择适合您目的的一种，或者更好的是，将它们俩都拿到。只需不到20美元，您就可以为每项厨房任务提供正确的刷子。

basting刷

Le Creuset Revolution
$ 14，lecreuset.com

Heat resistant up to 482°F, the silicone bristles on this basting brush excel at holding and evenly spreading liquids of varying viscosities, from thin marinades to thick, sticky glazes. Its 2-inch-wide flat head and firm yet pliable bristles coated a turkey breast with marinade in just a few swipes and worked glaze into the deepest crevices of a scored ham.

圆形的木手柄有三个凹口环，可以使您舒适地握住。它也足够长的时间（超过8英寸），可以进入烤架或热烤箱的后部，而无需燃烧手指。可拆卸的头部和刷毛是洗碗机的安全，尽管木柄不是。经过多次洗涤后，此刷子仍然像新刷子一样。

糕点刷

Winco WFB-10R
1英寸回合
$ 2.39在Tigerchef.com上

凭借其圆形，1英寸宽的头部和天然野猪的头发，略微逐渐缩小到尖端，这款易于使用的刷子非常适合精确工作。当将鸡蛋刷到馅饼的紧缩边缘上时，它会轻轻地进入每个缝隙，因此液体可以在您想要的地方进行。

Its medium-soft bristles spread melted butter over gossamer-thin phyllo dough evenly, efficiently, and without tearing the delicate surface; they also easily whisk away tiny cake crumbs from split cake layers without damaging the cake. The bristles are moderately packed (neither too dense nor too sparse), heat resistant (they can brush butter over a hot crêpe pan without singeing or burning), and incredibly absorbent (they hold and transfer liquids without dribbling). Its wooden handle is rounded and comfortable. Numerous washings—by hand, as this brush is not dishwasher safe—resulted in minimal shedding, splaying, or staining.

What to consider

手柄舒适是最重要的因素。手柄应在手中保持平衡和自然，并具有圆形的边缘和足够的握力。带有长柄的basting刷使得更容易到达后燃烧器或进入热烤箱，但是那些只有4或5英寸的手柄也可以使用。塑料手柄比木制手柄更容易安全。

头部固定刷毛，并具有各种形状和尺寸。我喜欢一个小的1英寸圆头，用于糕点刷，因为它最适合精确工作。对于basting刷，更宽的头部（锁定器至2英寸），其形状可让您单扫覆盖更多的区域。

Bristles Most often, these are natural boar’s hair, nylon, or silicone. For a basting brush, silicone is your best bet; it’s not only heat resistant but also easy to clean and is stain and odor resistant, too. For a pastry brush, I found that the taper of the bristles near the tip is more important than the material (boar’s hair and nylon are both fine); better tapering equals more precision. Bristles should be plentiful (one brush I tested had just 17) but not so tightly packed that they’re stiff or take forever to dry when washed. Look for bristles that are soft enough to bend easily into curves and crevices but not so soft that they fold under, making them hard to control. Very stiff bristles can gouge or tear delicate items.

测试方法

为了评估糕点刷，我用融化的黄油刷了一片叶状面团，用鸡蛋洗净的压接馅饼边缘和碎屑碎屑从蛋糕上划掉。为了评估basting刷，我用薄薄的腌料和烤火腿刷了烤火鸡乳房，并带有浓密的粘釉。

我注意到刷毛拾起并转移了液体的能力（理想情况下，途中没有滴水），它们的效率和均匀散布的液体效率如何，以及精确度重要时的表现如何。我还通过使用耐热黄油在热薄饼锅上刷融化的黄油来测试耐热性。我洗刷的刷子（如果安全的话，请用手或洗碗机，如果安全的话），以确定它们的清理状况。我还考虑了他们所使用的材料，手柄的形状以及头部的形状和大小。