Pastry vs. Vegetable Brushing

• Food-grade brushes are typically referred to as "pastry brushes" because they are most often used to spread oil or melted butter on dough. Unlike pastry brushing, which usually coats a flat surface, vegetable brushing often coats irregularly shaped pieces such as cauliflower florets or small pieces that must be coated on multiple sides, such as potato cubes. Coating vegetables with oil requires a flexible brush, while a stiffer brush might be adequate for pastry. However, most food-grade brushes are flexible enough to work well for either pastry or vegetables.

Brushes from Organic Materials

• Natural pastry brushes are usually made from boar's hair, which is reasonably flexible as long as you clean your brushes thoroughly after each use. Avoid natural pastry brushes for coating vegetables if you keep kosher or halal, because they are made from pig products. Boar's hair brushes stiffen if you don't wash them well, so use adequate soap and water. You can also spread oil on vegetables with a sprig of rosemary, especially if the flavor of rosemary complements your meal.

Silicone Pastry Brushes

• Silicone pastry brushes are more flexible than most brushes made from organic material, making it easier to navigate vegetable contours and spread oil thoroughly. They are also easier to clean. If you avoid gluten and your silicone brush has been used for pastries at some point, there is a greater chance of fully cleaning traces of flour than with an organic brush.

When to Brush Vegetables

• A pastry brush is the most effective tool for coating vegetables in oil when you're working with relatively large surfaces, such as a winter squash or eggplant that has been halved lengthwise. For bite-sized pieces, it is more effective to simply use your hands, moving the pieces to reach all of their sides while you spread the oil. Use food grade gloves if you have them, or simply wash your hands afterward to remove the extra oil.