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Silicone baking trays


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In reply to an earlier post on 18 Jun 2013 10:36:50 BDT
Last edited by the author on 18 Jun 2013 10:39:32 BDT
MEG says:
Try baking at a lower temperature and check progress in case they '' catch''
OOPS this was for David of the macaroons and brandy snaps further up the discussion site

Posted on 6 May 2013 20:12:48 BDT
I only came here to acquire someone elses opinion - I was considering buying some of the Silicone bakeware - I think you charming folk have won me over

In reply to an earlier post on 18 Apr 2013 21:49:52 BDT
Grandma says:
Oddly, here in the US the really nice Freshware is not too terribly much more than the horrible Wilton stuff.

Posted on 16 Apr 2013 11:30:25 BDT
pixie says:
I have tried silicone ware and quite honestly I have found I favour my stellar tins....maybe it has something to do with cooking in an Aga but I find better results with sturdy tins.

In reply to an earlier post on 16 Apr 2013 01:22:22 BDT
BookHog says:
I agree grandma, there seems to be quite a lot of variation in the quality of silicone. I've used LeCreuset muffin trays which were great. No sticking or distorting and they baked just as you would expect. But I recently bought a cheap silicone baking tray for biscuits that when heated filled the kitchen with a nasty chemical smell, and obviously the biscuits were inedible! You get what you pay for I guess!

Posted on 15 Apr 2013 20:13:09 BDT
Grandma says:
I've had the opportunity recently to try a number of silicone baking molds made by Freshware (for sale on Amazon US but apparently not her in the UK), as well as a couple from Wilton and one from Lakeland on your side of the pond that came my way at Christmas.

One thing I've learned is that how a particular silicone baking mold performs depends on how much filler is in the mold. You determine that by pinching a flat part of the mold between your thumb and middle finger. If the mold turns white, then it is full of filler and won't bake as nicely as the ones that don't. I have excellent results with the Freshware and Lakeland molds. The Wilton molds, which have a lot of filler, are miserable to bake in.

Posted on 8 Oct 2012 23:13:10 BDT
Last edited by the author on 8 Oct 2012 23:55:51 BDT
K. A. Newton says:
Talking about silicone,

I bought some red silicone oven mitts off Amazon. Unfortunately when they arrived they were royal blue but they still work.

I was nervous picking up a tray of oven chips wearing one of the mitts But they allow you to grip properly and I did not feel any heat walking across the kitchen. When I got to the table I felt a gentle heat just starting to warm my fingers but I would not be without them now.

They are mitts they have a thumb part and a space for fingers so you do get a good grip.

Sold in ones so I had to buy two. I have large hands for a woman so if they fit me they will fit a man.

SILICONE OVEN GLOVE available IN RED BLUE PINK OR LIGHT BLUE

Posted on 8 Oct 2012 23:07:49 BDT
K. A. Newton says:
I am saving my old trays and patty tins to stand the silicones in them though as Catfish suggested.

Posted on 8 Oct 2012 23:06:20 BDT
Last edited by the author on 8 Oct 2012 23:08:22 BDT
K. A. Newton says:
I found a lovely way of using silicone little loaf shapes for children to eat.

Almost cook some sausage and cut into the sausage a few strokes (so it looks like a toast rack)

Mix up some scramble egg and grated cheese -
put some of this in the silicone shape so it is about half full.

Place a small length of sausage or half a ordinary sausage on the top so the cuts are on the top.

Sprinkle grate cheese on top and pop in the oven to heat up so that the cheese melts and the sausage just finishes cooking.

Give the child the silicone shape to hold and a spoon.

In reply to an earlier post on 10 Jul 2012 18:07:38 BDT
Scarlet Lady says:
use them for yorkshires

Posted on 3 Jul 2012 15:26:15 BDT
G OODFELLA says:
buy a new oven with a switch ? anymore questions while im feeling helpful ?

Posted on 23 Jun 2012 13:58:57 BDT
Lorraine says,

Can anyone help?
I love my fan oven but have had problems only when I bake macaroons and brandy snaps. There is no off switch for the fan. Does anyone know what we can do to prevent problems when we bake these goodies?

In reply to an earlier post on 4 Jun 2012 22:01:28 BDT
W.tidd says:
A soggy bottom can be very embarrassing. But you can still have a useful and rewarding life

Posted on 27 Nov 2011 20:35:19 GMT
MRS TWEEDY says:
I have just gone over to silicone bakeware for pastry and tarts, especially mincepies. I find they cook brilliantly and never stick and as I bake to sell this is really useful.
I also use the deep silicone muffin tins for my yorkshire puddings and they are brilliant.
You do need to put the silicone bakeware onto a baking sheet first for stability. I wouldn't bother with silicone for cakes but for tartlets they are brilliant. Go for it. Why not just get one tray and try it out first to see if they are for you.
My sister and I have just thrown out all our metal mincepie tins.

Posted on 24 Feb 2011 12:42:17 GMT
I am just same as you, never like siicone bakeware( especially) bundt tin. I agree with you cake turn out to be denser.

Lisa
www.bakingfrenzy.com

Posted on 4 Dec 2010 23:42:19 GMT
Hi, I have been using only silicon moulds for the last couple of years for cakes, bread, muffins. No need to grease the tins, nothing sticks, they're reusable. You can get them very cheap at eg. Poundland. I'd say that the only problem is that if the silicon moulds are completely filled with dough, the pressure of the dough pushes the sides of the moulds apart and can even lead to batter/dough flowing over the top of the mould. So if I am making anything with very runny dough I always make sure to put it into a metal tin of similar size to hold the sides up. And I always put silicon muffin moulds into metal muffin moulds as well, for the same reason.

Posted on 24 Sep 2010 10:22:49 BDT
I have been converted to silicone cookware. I wouldn't use anything elese now.

Posted on 22 Sep 2010 23:43:24 BDT
S Millward says:
I've got some silicone cupcake cases and I don't find them ideal to be honest - they lead to tough cakes and soggy bottoms! I suspect they wouldn't produce perfect pastry either.

Posted on 21 Aug 2010 19:25:37 BDT
monica says:
Hi. I've wondered about those myself, but just wanted to let you know that there many more participants on the 'cooking' forum. You might have better luck getting an answer there. Cheers.

Initial post: 18 Aug 2010 15:17:46 BDT
Hi, I was wondering if anyone had tried the out the silicone trays for cakes and tarts advertised on the site for 9.95? If so, what are they like? I need to mass produce savoury tartlets in the near future and want to know if it's worth shelling out for three or four of these!
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Discussion in:  cookery discussion forum
Participants:  17
Total posts:  20
Initial post:  18 Aug 2010
Latest post:  18 Jun 2013

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