This is the latest Flexible Non-stick Silicone Bakeware. Scroll down to find Jumbo (extra large) silpat. Oven, Freezer & Dishwasher Safe to -40°F to 500° F. Silicone bake ware bakes better because it does not burn the outsides of baked good. Muffins rise better in silicone, I have tried these myself.
FDA Approved! Easy to Clean
|
H2409 Silpat 11 7/8 x 16 H2409
H2398 Commercial Size Silpat 16.5"x 24.5" (fits 18x26 sheet pan) H2398
|
Hello, Today I thought it would be a good idea to talk about a relatively new product. Have you seen or tried a silpat baking sheet? This is a really great tool! If you like to bake, it is something you will really want to have in your kitchen! What a silpat baking sheet is, is a sheet of silicone. What you do with it is line a cookie sheet or a jellyroll pan and you will never have to be concerned about whatever you are baking getting stuck to the pan. (This is a blessing when it comes to clean up as well.) No more greasing or spraying your pans. No more baked on grease on your baking sheets. BUT, that is not the only way you can use it. This surface is a wonderful surface for rolling out pie crusts. (You can use less flour and get a more tender crust.) I like to pat out a pizza crust on a cookie sheet with a silpat on top. Then top it right there, and put the whole thing right into the oven. How about letting your next loaf of "rustic" bread do its final rising on a silpat lined baking sheet and pop the whole thing into the oven. It works really well. My favorite usage though, is for shaping and baking focacha. Here' what I do: I prepare my favorite Italian bread loaf recipe in the usual way until just before the last rising. Then I remove the dough from the bowl to a silpat lined baking sheet. I shape the dough into a rectangle and pat it out until it covers the silpat. Cover with a clean cloth, and let it rise for about 45 minutes. Remove the cloth, and "dimple" the dough with your fingertips. (Now for the "good stuff") Drizzle olive all over the loaf and top with your favorite toppings. I like to use julianned basil, minced garlic, a few sliced ripe olives. and diced sun dried tomatoes. (It makes my mouth water, just thinking about it.) Put the topped loaf into a 350 degree oven until golden brown. I like it best when it has cooled just enough so you can pick it up comfortably, but it is still good cold. Maybe you can come up with other ways to use the silpat baking sheet. If you do, how about emailing the suggestion to me and I'll pass your email on to anyone checking out this web page. Any other questions or suggestions??? Let me hear from you and I'll get back to you as quickly as I can. Until next time. Helen