Baking Board

bluejeanz · 02-28-2008, 09:26 PM

Man, I'm really psyched about my latest find: silicone baking boards. I've become a silicone junkie (in the kitchen, that is) and saw this on QVC on one of their recent shows.

It's better than the silicone mats (or silpats). It's almost half-sheet size and is like a cookie sheet with a small lip around the edge. There's a metal frame around the perimeter, totally covered by silicone and it holds its shape when picked up with one hand. Whatever you bake on it rolls right off. I've used it for cookies and also set it under the pan when I baked a pie. The cleanup is a snap. Can also be used as an oven liner for those (like me) who don't have a self-cleaning (gas) oven.

Food Network Fan · 02-28-2008, 09:50 PM

I have a silicone counter mat for rolling out dough that's rather large, and I have a small silpat. I don't use it very often though, I usually have parchment paper.

BerryBaby · 02-29-2008, 09:17 AM

I use all of them Silpat, parchment and, lately, the pizza stone for baking bread.
Depends on what I'm baking as they all have advantages for how the item turns out.

Must admit, the Silpat is an amazing item.

MayQueen · 02-29-2008, 10:59 AM

I've seen photos of food baked in silicone and it always looks so pale and unappetizing. Do you r cookies brown on the bottom when you use it, Blue Jeanz?

bluejeanz · 03-01-2008, 07:43 AM

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?)

BerryBaby · 03-01-2008, 11:19 AM

I bought a new bundt pan the other day. Not silicone, but non-stick and did the Babka turn out b e a u t i f u l l y!! Too pretty to cut, but I did anyway.

bluejeanz · 03-13-2008, 08:59 AM

I put my baking boards through the acid test yesterday, making a batch of Ina's coconut macaroons. I sprayed the boards lightly with Pam, let them cool completely on the boards and then just picked them off. They turned out perfectly and didn't stick to the boards. Woo-hoo! I'm psyched!

This recipe, by the way.....best and easiest ever!

BerryBaby · 03-13-2008, 10:43 AM

I bought a pizza peel yesterday...do I love it!

Chefnot · 03-13-2008, 09:46 PM

This is good stuff!

bluejeanz · 03-18-2008, 08:00 PM

I was spending the day at my daughter's yesterday and took ingredients to make a homemade beer bread. Used my silicone loaf pan with just a short spritz of Pam and it not only slid right out but was crusty all the way around. My daughter was shocked. We couldn't wait 15 minutes before we tore into it!