How to use a pastry bag to decorate a dish.
The bag is full and under pressure and the bottom of the bag is still twisted.
The key points of icing bag use: - puts the product under pressure. - even piping. - quick to use.
Hold the bag firmly, with one hand supporting the nozzle and the base of the bag and the other applying pressure whilst holding the top of the bag.
There is a nozzle for every job. Experiment and vary your presentations.
"Un-twist" and release the bag.
A little decoration can add a sublime touch to your desserts.