Baking Board - Page 2

bluejeanz · 03-19-2008, 11:46 AM

I baked a batch of banana-nut muffins in my silicone muffin tins this morning. They came out beautifully. I spritzed them with Pam before I filled them and they were nice and brown all the way around and fell right out of the pans.

Sorry, I guess I just can't shut up about how much I love silicone!

Food Network Fan · 03-19-2008, 12:08 PM

And all of your stuff does brown in them?

layla17 · 03-19-2008, 03:36 PM

That was my biggest question too? I was wondering how the browning worked out.

bluejeanz · 03-20-2008, 08:16 AM

There hasn't been anything that hasn't browned well in any of the silicone products I've used. I think we're so used to seeing how pale our baked goods came out using a microwave that it's hard to wrap your head around the fact that a pan that's not metal can brown just as well. I guess seein' is believin'. I've also made casseroles and dishes like scalloped potatoes in them and they brown just as well. The prices have really come down from when they were first on the market so I have quite an array of them now.

Food Network Fan · 03-20-2008, 12:04 PM

I guess it must get hot enough that it can brown the surface it touches. When you said you baked bread that one really made me wonder. Do you take it out of the pan as soon as it comes out of the oven? I would have thought the bottom would get soggy if left in the pan and it sweats.

bluejeanz · 03-21-2008, 01:47 AM

I was skeptical, too, until I tried the stuff. I removed the bread from the pan right away. It was brown and crusty on all sides.

I haven't baked regular bread yet but I'm anxious to do it. I usually bake in aluminum loaf pans and, since I don't like my crust too well-done, I take it out when it's light brown on top and chewy on the inside.

BerryBaby · 03-21-2008, 10:41 AM

Isn't it more the ingredients you use that cause the browning than the pan selection?

BerryBaby · 03-21-2008, 10:42 AM

The silicone sounds interesting. I don't have of them. I use the pizza stone for baking bread. They are more rustic and very crusty.

Food Network Fan · 03-21-2008, 11:55 AM

I wonder what Alton thinks of the silicone?

bluejeanz · 03-22-2008, 10:16 AM

Quote:

Originally Posted by BerryBaby

Isn't it more the ingredients you use that cause the browning than the pan selection?

It's inexpensive, cleans easier, more non-stick/browns better than metal or glass, comes in an array of colors and can be rolled up for storage, freeing up more space in your cupboards. I'm not telling everyone they have to run out and buy it but merely stating the positive attributes it has. I think I've answered all questions. If sounds as though everyone wants to pick it apart and find something negative. I, for one, am extremely happy with the products and that's about all that matters.