Reddit reviews Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2
We found 37 Reddit comments about Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2. Here are the top ones, ranked by their Reddit score.
Turn any pan into a non-stick surface and save time cleaning upMade of fiberglass mesh and the highest quality food grade silicone, which provides consistent heat distribution and promotes even bakingSilpat is the original non-stick baking mat and has stood the test of time with use by the most demanding chefs in the worldMat measures 11-5/8" x 16-1/2", made for a 13" x 18" panFreezer, microwave, and oven-safe, can be used at temperatures varying from -40 degrees c to 250 degrees c (-40 degrees f to 500 degrees f)
So true! Every ketoer should have one of these silicone mats. Some applications:
cheese cookies
baking provolone for crispy taco shells
keto pizza
oopsie bread
*flax crackers
Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer
Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat
Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum
Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown
Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.
It's called a [silicone baking mat](http://www.Silpat.com/ AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2" https://www.amazon.com/dp/B00008T960/ref=cm_sw_r_cp_apa_vWebAbH8ZNBX4), and they are awesome!!
They're 4.5 stars with over 1500 ratings. That sounds like decent reviews to me for something that is about a quarter of the price of the Silpat brand, which btw, gets about the same average review with 2300 reviews. What am I missing?
Here are some ideas:
Do not bake with wax paper. If you're making macarons, I prefer to use a Silpat, however, many people feel that the silpat doesn't give the macaron the proper crunch.
Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.
Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:
http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU
And get either a Silpat:
http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
Or a box of parchment sheets:
http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS
(or both, really - the parchment is useful for so many things)
Nah it's not difficult. It takes a while but most of the time is inactive, just waiting for things to rise.
Tools will make things easier and give more consistent results, but all you really need is a bowl to mix in, a baking sheet to cook on, and an oven to bake with.
I prefer baking sheets to loaf pans, as they give you control over how you shape the loaf. Some of the additional tools I use:
Air Bake baking sheets. These guys are the best baking sheets. I love them for cookies. They're two sheets of metal pressed together with some air in between. I find them great for even baking and no burned bottoms. A regular baking sheet will do you just fine.
Silpat silicone baking sheets. Total luxury, but they give you a 100% nonstick surface to bake on. Without these you'll want to put baking parchment paper (easy to find at any grocery store) and a little cornmeal down on your baking sheet. Alternatively you can use a well oiled loaf pan.
Orbital Mixer These have dough hooks and will knead for you. Totally unnecessary but it does speed up the process so you don't have to knead yourself.
I also use a thermapen that I got for BBQ for checking doneness. I'd never bother at all if I didn't already own one.
All of these things make baking easier, but aren't necessary at all.
For actual baking, here's all most baking recipes are:
Mix some flour, water, yeast, and salt together. Some breads might also include eggs, sugar, butter, or oil. You can mix by hand or with a mixer.
Knead the dough. Basically you work out your aggression on the dough until it's smooth. Push it flat, fold it over, squish it down with the heels of your hands. Takes about 6 minutes (but 6 minutes is longer than you think).
Leave the dough alone for around 2 hours.
Shape the dough. Put it in a loaf pan, shape into a ball, whatever.
Leave it alone another hour or so.
Put it in the oven. Usually for around 20 minutes or so.
If you're more interested PM me and I'll point you at my favorite books/recipes/etc.
Instead of parchment paper, you should pick this up:
http://www.amazon.com/gp/product/B00008T960/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
It's even better then parchment paper. I was hesitent at first cause of the $25 but its totally worth it.
Ingredients:
2 and 1/4 cups all purpose flour.
1 teaspoon of salt
3/4 teaspoon of baking soda
1 1/2 sticks of room temperature unsalted butter.
1/4 cup of room temperature cream cheese (regular, not reduced fat. These are cookies, not vegetables)
1 cup packed brown sugar. (light brown sugar preferred)
1/2 cup granulated sugar.
2 eggs.
One teaspoon vanilla extract.
2 cups semi-sweet chocolate chips (I like to put some extra)
Cooking Instructions:
Wisk all dry ingredients (flour, salt, baking soda) in a separate bowl, be sure to mix it well.
Mix all wet ingredients (butter, cream cheese, sugar, and vanilla) in a mixing bowl (preferably an automatic mixer with a paddle attachment) until light and fluffy. Add both eggs, one at a time, be sure to mix well in between each addition. Add the flour mixture, beating well to combine. Finally, stir in the chocolate chips.
Now, here is the MOST IMPORTANT PART. Cover the dough with plastic wrap and refrigerate for MINIMUM 2 hours (overnight would be better, and no more than several days).
When ready to bake - preheat the oven to 375 degrees Fahrenheit.
Create 2-3 tablespoon mounds of dough and spread evenly (at least 2 inches apart) on a greased cookie sheet (or silpats. Link below)
Cook the dough on the center rack for between 9-11 minutes. Take the cookies out of the oven when they look like they would be done in 2 minutes. They will continue to cook once out of the oven. Allow to cool for several minutes, than transfer to a wire rack for further cooling.
If cooked properly, you should be able to pick these cookies up straight off the cookie sheet with your hand, without the need for a spatula.
Yield: 1 1/2 Dozen cookies
LINK TO SILPATS: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=jusatas-20
The cookies should look like this when done: http://imgur.com/h4M1VAA
Best of luck, let me know how they turn out!
If you want a re-usable option to protect your pan, a Silpat is mighty useful.
What kind of things does she like to bake? Cookies, Cupcakes/cakes, breads/pastries/doughs, pies/tarts...? Anything and everything?
Aside from an awesome KitchenAid mixer, my personal favorite baking tool is a Silpat (and having two so you can rotate pans easily is nice. I'm always putting a second pan in after the first one, so it keeps things going.) After getting those, I almost never have to wash my baking pans, and crap doesn't occasionally stick to the pan while baking like it used to. I usually end up moving baked goods to the rack with my fingers because a spatula isn't even necessary with a Silpat much of the time. Freakin' awesome.
If she rolls dough often, she might enjoy one of these pastry mats. I use mine a lot (almost as much as my Silpats), but I roll out dough like every other day.
Haven't been gifted yet.
Would very much like this
Dolordepan - a painful condition that occurs when someone is struck upon the head with a loaf of 2 day old hardened Italian bread.
I think its actually something like this. It's a non-stick surface.
Did you use wax paper or parchment paper? Wax paper isn't meant to be used in the oven, parchment paper is. Next time use parchment paper or tin foil with a spray of cooking oil on it. Or invest in one of these babies.
I use the mio silicone baking mats which are the same as the expensive silpat mats. I've even baked cheese directly on these for some faux chips. I've yet to have something stick.
Silpat Baking Mat to the rescue!
If you get a silicone pan liner like a Silpat mat, you can forget the foil. Also, you wont lose all that crusty cheese. If one had a mind to, one could overload each muffin with a heap of cheese, which would melt off and crisp, then lift off with the muffins...
A silicone baking mat. Silpat is one brand. They last about 10 years with normal use. You CANNOT cut on them. They work awesome for cookies, frozen pizza, French fries, etc.
https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
> silpat
It's a brand name silicone baking mat.
https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B00008T960
There's no-name brands much cheaper that work as well.
Are you an insane person?
Or do they just not have Sil-pat where you're from?
Pastry chefs use them they're so amazingly nonstick. Never need to be oiled. These things are magic.
When roasting potatoes, I do the following:
Potatoes can stick to the baking sheet for a number of reasons. Oil is a barrier which helps keep the potatoes from sticking, which is why the above process assures all the potatoes are covered in oil, and a barrier is formed between the foil and potatoes. Sometimes, the amount of starch in a potato can cause the potatoes to stick. However,the above procedure should eliminate this sort of technicality. If the temperature of the oven changes when the potatoes are cooking, this can cause sticking. Once again, not a huge problem when you use the above procedure. Finally, mixing the potatoes when roasting in the oven will help eliminate any sticking. Just make sure to roast the potatoes for 15 minutes or so before mixing. From here, move them around the pan every 5 minutes or so. Works every time;)
Personally, the easiest solution is to replace the aluminum foil with a Silpat: http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
Nothing sticks to these!
It is indeed. I found that using a silicone baking mat helped a lot. Remember, you really gotta beat those egg whites. If they aren't stiff peaks, keep going.
Sweet, I will have to try those out.
That's not really a silicone mat though, it's a nonstick coated fabric I believe for most of them :-)
This is a silicone mat, which is why I was confused.
Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.
You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.
Hope this helps!
So if you were to use a glass bowl, and leave the remaining components, what would the problem be? Say you were to use a glass bowl, a [metal dryer vent](http://dryerventcleaningmrduct.com/images/userimages/Dryer%20Venting%201.jpg "The one on the bottom left, $8 for like 10 feet"), and silicone sheets for the top and bottom. Would this be acceptable, and if not, why?
You don't need a pizza stone.
We build our pizzas on a silpat and put it directly on the rack. All it takes is 7-8 minutes @ 500F.
Silicon baking mats and adjust-a-cup measuring cups.
Edit: I'm also partial to the #20(2 tbsp) and #40(4 tbsp/1/4 cup) dishers.
We have a silpat which is awesome for baking, and just some commercial/restaurant style non sticks from gordon food service (a restaurant food & equipment store)
We're putting an induction stove top in and we were concerned about the bottom of the cast iron pans scratching the ceramic glass top. Have you had any problems with this? We were thinking about getting some of these silicon sheets to protect the surface. Is it necessary?
http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?ie=UTF8&qid=1457836510&sr=8-1&keywords=sil+pads
silpat is great, i learned about 'em in culinary school when we had to make parmesan tweels and similar items...pick one up on amazon for a few bucks, here is the one i have, you'll be glad you bought it, stranger danger, have an upvote, cheers
https://www.amazon.com/Silpat-11-5-Non-Stick-Silicone-Baking/dp/B00008T960
https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.
A silicon baking sheet should work as well, also is reusable. Amazon link just to show what I'm talking about.
I'm not going to say the obvious like knives, basic cookware and large kitchen appliances. If you're in this subreddit, chances are you already have those. Instead I will tell you about my not so obvious but much beloved kitchen gadgets.
A set of nesting tempered glass bowls. Mix ingredients in the big or medium ones, mise en place with the little ones, serve things like tossed salad or mashed potatoes also in the big ones. If you need a bowl, chances are one of these will be the right size, and because they're glass they don't hold on to odors or stains like plastic does.
The Wonder Cup! If your recipe doesn't have weight measurements and you're measuring something like molasses or peanut butter that would be a pain in the ass to get out of a normal measuring cup, Wonder Cup will be your salvation. I would not want to make peanut butter cookies or BBQ sauce (I like molasses in mine) without my Wonder Cup.
Following the same theme, my Mini Measure, aka that measuring shot glass thing. Measures in mL, fluid oz, teaspoons and tablespoons. Sure, you can use a measuring spoon, but I'm kind of clumsy and tend to spill those. Lot less spillage with my little shot glass.
Silpats. I bake a lot of cookies. Grease flat out doesn't work as well and I have almost lost several sheets of raw cookies due to parchment paper slipping and sliding around. Silpats stay where I fucking put them.
Wire baking racks, I prefer the kind that have a grid of wires as opposed to wires only going one way. Thin cookies have a tendency to slide through the latter.
A KitchenAid stand mixer, I could not make meringue or lebkuchen (German spice cookies, the dough is really stiff) without it.
Probe thermometer, I have a Lavatools one and it works quite well. Is the lamb done? I dunno, poke it and find out!
Digital kitchen scale that easily switches to different units. I freaking love European recipes, weighing my ingredients is so much faster and easier than messing with five different measuring tools.
You can cut butter into flour with knives or a fork, but it's easier with a pastry cutter. Several of my go-to baking recipes require cutting butter into flour, if you don't bake much you probably won't use it as much. Also excellent for making egg salad.
Garlic press! Given half a chance I would put garlic in every savory dish I make. I adore garlic.
I'd also recommend these baking mats! FH and I went to a few cooking classes where we all used these and everyone wanted to buy them after.
https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960