3 hours ago
Saturday, May 2, 2009
I have been resisting using a Silpat baking mat since it was introduced to the U.S. from France a few years back.
I don't like using any of those pretty colored silicone muffin tins or loaf pans.
Is it just me? or are there others who don't like to use non metal for baking?
I don't eat processed foods or use artificial sweeteners, so why would I use a plastic pink rubbery looking collapsible muffin tin? Why not just use my good old Nordicware professional baking sheets and pans? (which I love and adore).
It's a new age, it's a new dawn. You have to go with the flow. It's the 90's.
I still haven't given up my old cell phone for a Blackberry or iphone, and probably won't. I am already getting radiated with all the cell phone talking next to my ear.
Before buying the Silpat, I did a lot of research on health issues and the pros and cons of baking with silicone at temperatures above 350F degrees. I found many people who loved it and many people who did not. I wanted to see for myself.
The Silpat is made of fiberglass and silicone.
It keeps baked goods from sticking, and is a good substitute for parchment paper, therefore, less waste. So does that make it a "green" product?
The only warnings on their website was that you can't cut it, or it disturbs the fiberglass fibers, sort of like when you are having new insulation pumped into your home, you don't want to get the fiberglass fibers anywhere. Not a good thing.
And you can't use it with temperatures above 475 degrees F.
So I won't be making any pizzas on it.
Last night I made my first batch of Silpat cookies. I made a chocolate ginger cookie that I would normally use parchment paper to line the baking sheets with.
The Silpat results were very good. The cookies spread out evenly and they crisped up nicely. They slid right off the baking sheet without any burned bottoms and without any sticking. It took a while before the silpat cooled down for my next batch, but that was the only negative.
There was no smell of silicone or burning rubber (some bloggers say that they smell burned rubber when using silicone bakeware), and no real down side to using this professional baking product.
However, being the au natural gal that I am, I will stick with my straight good old heavy Nordicware metal pans, sans the Silpat liner.
I don't want to find out years later that the third ear that is growing out of the back of my head was caused from too many cookies eaten from silicone bakeware. (That's why they call it a muffin TIN!!).
What do you think?