|By winkies on Friday, December 10, 1999 - 11:44 pm: Edit|
I've had several questions regarding these. I own some, so it's not me. *G*
Would you use parchment instead? Grease and flour the pans? Grease and flour parchment.
I was thinking grease and flour for cigarette cookies, at least that's what I was told... Parchment for everyday cookies/cakes.
What is your opinion?
|By W.DeBord on Saturday, December 11, 1999 - 08:46 pm: Edit|
I don't line any pan unless it requires it, usually shortening will do the job. We use parchment mostly as a convience in professional kitchens. It is less washing for dish washers and you don't have to time your cooling for the right release temp..
There are doughs that won't work properly on silpats and some that won't work with-out them.
One recipe for cigarette cookies may work great on it and another may stick and not spread. Some items stick when you flour the pan and some release better.
There are not rules or even solid guide lines as to what works best for a whole catagory of baked goods. Follow the recipe if you've never made the item before.
Silpats are a great invention but they haven't created a whole new line of baked goods that we couldn't do before they entered our lifes.
|By winkies on Monday, December 13, 1999 - 11:25 am: Edit|
I agree. I don't think silpats have created a whole new line of baked goods that we couldn't do before they were invented. *G*
It's that darn (^#%#@^%$&%) Martha Stewart making all her followers believe they NEED this product. She must get a cut of the proceeds! LOL
That's why I asked. I don't think people should be made to believe they NEED to buy something like that when they can just use parchment paper (cheaper) or Vegasil (you get the idea).
|By W.DeBord on Tuesday, December 14, 1999 - 08:30 am: Edit|
You bet Martha is making money from silpats. Their right in her catalog along with her other way overpriced items(even though they are of nice quality).
|By Doucefrance (Doucefrance) on Tuesday, December 14, 1999 - 01:59 pm: Edit|
We use silpat a lot in France, but not for everything! It is perfect for pulling sugar, for cooling nougat, or making sheets of impression cigarette dough to use around fruit mousse and so on.
I use it a lot for small macaroons and dacquoise.
You can live without it, but I really need it for my impression dough...