Originally Posted by coookies
So, pastry brushes - how do you clean them? And/or what do you reccomend for purchasing one? I bought a boar's hair/wood handle one recently, used it for an egg wash on won ton wrappers, and even after washing it smells gross.
The harsh chemicals and extreme heat of the DW can be hard on the adhesive holding the boar's hair in the handle, so you may see some shedding. I do prefer my silicone brushes, but I'm not ready to pitch my boars hair brushes. I usually put a dab of Dawn dish soap in my hand, wet the brush and swirl the bristles until they're good and sudsy, then rinse very well, over and over and then I shake it into the sink, flicking my wrist as hard as is comfortable to get rid of the water. Then I prop it (bristles down) to drain in the open air. Mine have a handy hook so they hug the side of a bowl or cup. If you prop it with the bristles up, the water drips down into the handle, which can hasten deterioration.
Interesting note -- I recall my dad using natural natural paint brushes in the restaurant at a fraction of the kitchen supplier cost and the Michigan health department cited him for it. I'd do it at home in a heartbeat, but if you are in a commercial setting, you may want to be sure it's an acceptable practice. They must want that NSF seal.