- michele cindy Apr 4, 2008 05:00 AM
I just read a post from "Vanillagirl" which mentions using a silpat. Never had heard of one so, I looked it up on the internet, and they seem like a wonderful tool to have. Do you agree? What do you like to use them for the best?
I have one - I don't use it often, but it's handy when baking certain cookies like tuiles, or this lacy cookie I make sometimes. Also for making frico. Easy to clean too!
I have 4 silpats that fit half sheet pans. I love them! I use them all the time for baking cookies. (Some cookies don't work as well on silpats especially if they have a real lot of butter in them - they can end up tasting kind of greasy.) I also use them for things like making brittle, pouring caramel decorations inside cookie cutter shapes, piping melted chocolate garnishes, etc. I'm also planning on trying to use them for rolling out tortillas.
Great for baking on and having nothing stick. You can even do parmesan crisp and they will slide off. I have a Silpat and a silicone mat that is sold for the same application. The silpat is a little better but the silicone mat is much cheaper.
I also use mine all the time for baking cookies mostly, but also for making chicken wings or anything that might stick to a greased foil.
I even considering buying a smaller one that fits my toaster oven pan.
I have a question though for others -- I find that even after a through cleaning with soap, when it dries it's still very greasy. I have to store it in a plastic bag rolled up to keep it from touching other items in the drawer. Do you guys have the same problem? Am I doing something wrong?
I have two and I love them. I use them for everything from baking cookies to toasting nuts to heating up fish sticks for the kids. I just wipe down with a hot soapy sponge when I'm done. That greasy feel never really goes away 100%. I store them right on the half-sheet pans, they're always ready to go.