Any professional baker knows that the wide, flat blade of a bench scraper, with its heavy, easy-to-grip handle and deeply beveled edge, is indispensable for dividing dough or cleaning stuck-on flour from the “bench,” or counter. But this inexpensive tool has other handy uses that make it a must-have tool in any kitchen.
Recipes
How to Use a Bench Scraper Like the Pros
A bench scraper is an inexpensive—and indispensable—tool in the kitchen in more ways than you’d think.
By Andrew JanjigianPublished Oct. 3, 2018
Scoop Up Piles
Push ingredients on your cutting board into piles and scoop them from the counter with the blade.
Cube Butter
Halve a stick of butter lengthwise, roll it one turn, then halve it again. Then slice four cubes at a time.
Make Dough Logs
Move the scraper along the length of the dough to create smooth, even cylinders.
Portion Bar Cookies
Push down on the blade to make a series of straight cuts.
Smooth Frosting
Hold the scraper at a 90-degree angle against the frosting while slowly rotating a turntable or plate.
Measure Dry Ingredients
Dip a measuring cup into a container of flour, sugar, or other dry ingredient and level it with the scraper.
Buy the Best Bench Scraper on the Market
Equipment Review
Bench Scrapers
The deeply beveled edge of this scraper cuts through pizza and bread dough quickly and scrapes the work surface effectively. The textured polypropylene handle is easy to hold on to, even with greasy or floury hands, and is thinner than other scrapers’ handles, helping us hold it flat to the work surface for easier, more effective scooping and scraping.Read Our Review
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Millionaire's Shortbread
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Ultranutty Pecan Bars
By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.Get the Recipe
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Gingerbread Layer Cake
Leave gingerbread people to the kids. The best vehicle for seriously sophisticated flavor is a tender, moist showstopper cake.Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.