| I just baked a batch of cupcakes last week in my silicone muffin tins and I was surprised at how well they baked. The bottoms were actually browned. Not burned but they had good color to them. To be honest, you couldn't tell which were baked in metal or baked in silicone.
My cookies came out perfect. I'd invested in several quality half-sheet baking pans a few years ago and even those improved the quality of my cookies; they nicely browned on the bottom. Depending on the type of cookie, I sometimes put a sheet of parchment down as well. I was so happy about the pans I went out and bought each of my daughters a couple. They love them as well. The cookies baked on my silicone pads (as well as the batch done on the baking board) came out perfect.
Two weeks ago I baked a loaf of beer bread in a silicone loaf pan and it came out just as good as when I baked it in a regular metal one. But what was even better was I just sprayed it lightly with Pam and when I unmolded it, it slipped out of the pan quickly and had the same brown crust it always has. Normally when I use a metal loaf pan I grease it and put a piece of either parchment or waxed paper on the bottom for 'insurance'. I was afraid that it might unmold 'in pieces' but it was perfect.
I have silpats and other assorted silicone pads and products for the kitchen and I think they're all wonderful. I get so excited about it, I think I should be their spokesperson, LOL.
(Are you sure you're not getting food baked on/in silicone mixed up with stuff baked in the microwave?)
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Jeanne |