Best baking mats according to redditors
We found 182 Reddit comments discussing the best baking mats. We ranked the 54 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 182 Reddit comments discussing the best baking mats. We ranked the 54 resulting products by number of redditors who mentioned them. Here are the top 20.
Here is the recipe which also includes a video.
These were sooo yummy, crispy, and surprisingly super easy to make. My sister who does paleo for health reasons recommended that I check out this site and I'm really glad that I did.
 
I ended up cutting my crackers into smaller 1" squares which when rounding up were 1 carb per 4 crackers (Total of about 64 crackers). Elana did 2" squares that yielded 24 crackers at 2/3 carb per cracker. Serve with spread, dip, salsa, guac, cheese, or as a crouton substitute to a salad. Elana also has a keto diet section full of fantastic recipes. Instead of parchment paper, I found it easier to use two Silicone Baking Mats. I'd squish and spread the dough in between these mats and also used a mat as a surface to bake on.
 
Disclaimer: I swear I don't work for Amazon, although I pretty much order everything from them
Or a [silicone baking mat](AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_api_i_VLH1DbVR2SK85) if it's an eco-friendly issue for her. Cheap, easy to clean, and lasts a long time!
I have these awesome silicone mats: http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_1?qid=1419478312&sr=8-1&pi=AC_SX200_QL40
Which literally nothing sticks to them.
So what I do is throw the mat on a cookie sheet, and then grab a handful of shredded mozzarella cheese on there, put some pepperoni, mushrooms, and Italian seasoning on there, then sprinkle a little more chease on top off all that to keep it together.
Bake at 375 °F for 20 min. And you got yourself a perfect keto pizza. Just let it cool a bit and slide the pizza right off the mat. :).
I ate this for dinner almost every single day for 6 months.
Enjoy!
I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.
Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.
Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.
My friend got one & said it's actually pretty good.
Granted, you need to make sure your expectations are calibrated about how air-fryers really worked. I've had an Oyama, a Philips XL, and currently a Breville Air (countertop oven with bonus super-large airfryer function). Air fryers are a bit of a hoax (advertising-wise), but they do work really well for specific things (especially frozen convenience foods, like chicken nuggets) & also work well if you've specifically calibrated your recipes to work for them. For example, I love Kenji's quesadilla procedure:
https://www.seriouseats.com/2017/02/food-lab-great-quesadillas.html
This is what I do for air-frying them:
Photo of an air-fried quesadilla triangle:
https://i.imgur.com/faBdxbO.jpg
We do tuna, pulled pork, crack chicken, all kinds of flavors. I'll probably whip up a turkey-themed one this week too lol.
I got this set on Amazon last year, and just bought another set this year. For the price, they work great. I bake everything on them.
Psst. Get a mat. Makes it easier to roll them tightly. Also my mom sticks them in the fridge for 30 minutes before she cuts them. Aaaaand now I want to make sushi.
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
I don't know if there is a vid, but it sounds like you are thinking of this post where u/fabreze uses this.
Edit: I only remember because I was intrigued by the idea too.
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!!
No way man, Silpat is where it is.
I use these at home. They are cheap and work great. If those are also too big, maybe these fit?
It seems to me you can get a solution cheaply without taking a food safety risk.
Put it on a silicone cooking mat, and put a piece of cooking sprayed piece of parchment paper on top and flatten it out. Nothing will stick at all.
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.
Have you tried a silicon baking mat? I love them. I also use a lot of silicon baking tray molds and cupcake molds. They're great of the oven or for the microwave.
I bought parchment paper several years ago and almost never use it.
Here are some ideas:
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?
Those are just rebranded Silpat pads. Hey look at that, the same sized, but cheaper!
Get on Amazon and buy some of these.
http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch
And an equal number of these.
http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D
Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.
Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.
Also get one of these.
http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer
Makes uniform slices and you can julienne things like carrots and potatoes.
These really help for doing fruit as well.
http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch
If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.
If you're gonna buy a dehydrator. Get this one.
http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch
Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.
I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.
So those baking sheets are SilPat?
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.
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)
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.
https://www.amazon.com/Pyramid-Pan-Silicone-Kitchen-Healthy/dp/B00A29VVJS
It is very good for glazing. The wells are small enough for a few drops of paint/ custom medium. Since they are conical in shape, as I use the paint in the well, the surface gets lower as the paint sinks down so less surface for evaporation/ drying in the well. The pyramid shape, gives the wells edges for me to drag up the brush tuft and pinch press excess paint off on a corner. The silicone is extremely easy to clean and paint rubs right off.
With a wet palette, it messes up my glaze consistency when it absorbs moisture and also with such a thin medium, it tends to spill out over a wide surface of the palette and dry fast. I lay a sponge cloth over the top when away from the desk to keep moist.
I bought some silicone sheets at Costco that I use. They are also available on Amazon here:https://www.amazon.ca/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK?source=googleshopping&locale=en-CA&tag=googcana-20&ref=pd_sl_4dhkcvjc0_e
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.
You don't, really. Most recipes are supposed to be sticky. You can reserve a little of the flour for the kneading process, and add a little bit as needed. You can also let the dough for 10-20 minutes after all of the ingredients are incorporated into your dough ball - this will allow the water to more fully hydrate the flour, which will make it less sticky when you work with it. Make sure you keep it covered while it rests, though, or a crust will form.
Beyond that, though, you just have to learn how to work with sticky dough. Stand mixers are great for sticky dough, or get a bench scraper as already suggested. Another option is to get a pastry mat like this, which will keep the dough from sticking. Just make sure you put a little water under the mat beforehand to keep it from sliding around.
Now, as for shaping the dough (once it has risen) - your post reads like you aren't giving it any time to rise, and are going straight from kneading to shaping. That is a terrible idea and won't work at all, but I'm probably misinterpreting your post. Your dough should not be very sticky when you are shaping it. If it is, then either the recipe is bad or you are following it incorrectly. As others have said, get a kitchen scale. Don't bother with recipes that use volume measurements.
I think its actually something like this. It's a non-stick surface.
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.
A Silpat. It's a silicone/fiberglass baking mat that you line a cookie sheet with. Great for cookies (no need to grease/no burning/never sticks). Also good for corn tortillas. In fact, I have one that I dedicate only to tortillas so I don't have to worry about the spices and stuff I put on them getting on cookies later. Don't cheap out and buy a different brand. I did that and the other one actually still works ok but is thinner and has stained so it looks gross.
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.
First thing to come to mind is a silicone baking mat:
https://www.amazon.ca/Silpat-AE295205-01-Premium-Non-Stick-Silicone/dp/B0001RT42C/
Not sure how large them come or how large you need.
​
If you want a re-usable option to protect your pan, a Silpat is mighty useful.
I know you said no to utensils, but I think these are possible exceptions:
Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.
Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.
Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.
SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.
AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_r69VDbWWPJ8JR
these work great!
Sushi nerd here, happy to get into this.
The word "sushi" is actually Japanese for rice. That's kind of a big misconception about sushi as a cuisine: the rice is really the foundation of the dish, just like bread or pasta is the foundation of most cuisines in other parts of the world. Apprentice sushi chefs in Japan would spend months learning how to make sushi rice well before they ever touched a fish. It's also more than the rice itself; sushi rice is spiced with vinegar, and usually salt or sugar, to give it a sharp flavor that complements the fish that is served with it. For a solid sushi rice recipe, I recommend this one, made by Masaharu Morimoto, the Japanese Iron Chef of almost 30 years.
Now with the rice, you can do all sorts of stuff that technically falls under the realm of "sushi". Most obvious is maki rolls. You've probably seen them before; they're what everybody thinks of when they think of sushi. You take a sheet of nori (seaweed) and add a layer of rice over one side. Basically, you'd need a mat of some kind for this kind of sushi. What you'll do is lay the nori and rice on the mat, add a line of fillings into the middle, and then use the mat to roll one side of the nori over itself, and then press down to give it a nice compact cylinder shape. Then open the mat up, cut the roll into pieces and you're good.
For filling, you may have a harder time finding things that fit the budget-cooking style. You need very fresh fish for sushi, since it's served raw. Most supermarkets don't stock fish at that level, since the demand isn't very high. You'll probably have better luck at an asian market in your area. But keep in mind that sushi with raw fish won't keep. You need to eat it within a few hours or the flavor will start to turn, getting more "fishy" (which is actually a sign of bacteria, and therefore un-fresh fish). For a budget version, I recommend other ingredients. Vegetables like scallion, cucumber, and carrot are all classics. Imitation crab is both cheap and easier to store frozen or refrigerated. Shrimp is cooked before using in sushi. Avocado is popular in American sushi, but remember that avocado will start to brown pretty quickly, and so it may not be what you want in your sushi.
If you want some other ideas, onigiri is a popular snack good in Japan. If you've ever watched anime, you've probably seen them before. To make, just take a handful of that sushi rice from before and roll it into a ball (or that triangle shape the cartoons always use). You can use a strip of nori as a wrapper, to give you a surface that isn't sticky to hold onto. You can fill onigiri with ingredients a lot like the maki rolls. Usually you see less raw fish in onigiri though, so it may be more appealing for a number of reasons.
If you use a Silpat liner, they won't stick. You still probably want to spray your mushroom slices with oil to promote crisping.
Aside from the printing on top of the silicone, a practice I believe Oil Slick recently stopped by no fault of their own, but rather in response to the bad practices by some of their customers (Good Guy Company, amirite?), these should be identical to other silicone "baking mats" you can find at most stores that carry kitchen equipment.
http://www.amazon.com/Artisan-Silicone-Baking-Surface-11inches/dp/B00629K4YK/ref=sr_1_1?ie=UTF8&qid=1369513273&sr=8-1&keywords=silicone+baking+mat
In short: don't heat the mats too greatly (avoid hitting them with your torch, or with recently-torched equipment), and DO NOT BLAST onto them with solvent. Also, avoid scraping and poking the mat with tools & dabbers, as this can result in perforation and ultimately to tiny chunks of silicone in your oil. (/r/CannabisExtracts /r/BHOInfo)
Here's some of the stuff I get/got from Amazon since starting Keto back in Sept of 13.
Almond Flour(5LB) I buy this every couple months - http://smile.amazon.com/dp/B0055IRNAC
Quest Bars - http://smile.amazon.com/dp/B00DLDH1N2
Silicone Molds - http://smile.amazon.com/dp/B001T4URXG ; http://smile.amazon.com/dp/B00D6V59Y2
Swerve(Conf sugar) - http://smile.amazon.com/dp/B004X73DAU
Zero Carb Protein Powder - http://smile.amazon.com/dp/B000E95HP0
Psyllium Husk - http://smile.amazon.com/dp/B002RWUNYM
Silicone Mats - http://smile.amazon.com/dp/B00629K4YK
Pie rolling mat. It's a big silicone mat with concentric circles, each marked with its diameter in inches. I don't bake pies often enough to be able to accurately eyeball how big I have to roll the crust to properly fit my pans. Now I can just slap this thing on the counter, put my dough blob in the middle, and roll until it reaches the proper diameter. Pie crust for amateurs!
It's also good for rolling cutout cookies and rolled biscuits with less flouring than it takes to roll them on the bare counter. Just be sure not to slam the cutters down hard enough to damage the silicone.
EDIT: The mat in the link isn't the exact one I have, but it's pretty darn close.
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!
I put together a simple Moulder Strip for my stove fuel canister. Check it out: https://imgur.com/a/6RSOnL6
A fun project to keep a isobutane canister running in cold weather. It transfers heat from the flame to the canister via copper strip.
Materials:
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More details here: https://backpackinglight.com/forums/topic/moulder-strip-directions/
/u/DavidHikinginAlaska is knowledgable about this, way more than me.
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.
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.
HERE you go
Others have linked their kitchen aid mixers, and I agree. Any stand mixer is a godsend. I have a sunbeam - because my husband couldn't fathom spending 300 bucks on a kitchenaid, but 400 on a console?
But i give you.. the Springform cake pans. My own set are pretty much dead after nearly 20 years of use. Missing the bottoms to all but one, and spots of rust, very dented. They are superior to those stink normal cake pans because you just pop the spring on the side and carefully ease away the side, then pop the ring off. Once that's done, a knife eased between the cake and the bottom and BOOM. Done. Cheesecake? BOOM. Angle food? They have a bottom for that! They a multi-tasker and we all know Alton Brown loves multi-taskers. Your arthritic hands will love them. And I conveniently have a 13 dollar set in my kitchen list that I oh so want to replace my aging ones.
And then you have yourcake leveler. My friend bought me this a couple years ago after a disastrous incident with a Spongebob pineapple house. Disastrous. Horrifying. There was yellow icing everywhere and a crying kid. I can't cut that level it would seen. It was like yellow and green icing Armageddon.
last, and honestly, it's necessary above all other things. Silpat mats. Not the red silicones, you want to look at the clear center with the orange/red outline. Non-stick, helps with baking, I have about 4 of them in my house in all sizes. Some as gifts, others I bought myself. I have even the real original french brand :D Well I did, till my husband //cut// on it and was like 'Oh, this isn't a cutting board". You'll throw out your wax paper, your parchment- okay maybe not your parchment - and convert to silpat. They are seriously, the best damn thing ever. I don't know why.
So those are my three must haves, though the springforms are the only thing on my actual amazon list. SO let's do it in the kitchen, because it can get messy!
AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.ca/dp/B0725GYNG6/
I just bought 2 of these and they work great. Lots of my terpine sauce drips on the map and you can easily scrape it off later to get a big dab :)
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!
I have taken to using flour. It never sticks and it gives it that cool rustic look.
Parchment paper works too and those silicone baking mats (max temp 480F)
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.
Okeydoke! Here's the ones I bought. They have a bunch of different colour choices (vitally important when one is sewing/worbla-forming!)
https://www.amazon.com/gp/product/B07PJ2X65P/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I went to Amazon and searched for "silicone" in my order history to find that link for ya. Boy howdy, I've bought a lot of silicone crafty items over the years! If you don't already have something like these, you might dig them as well. I use these as a gluing workspace, but I would imagine they might be nice to "worbla" on as well.
https://www.amazon.com/dp/B07DZVRJBZ/ref=dp_cerb_3
> 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.
You could also get something like this and preform the doughs to the appropriate diameter.
Ugh. Paying for life and grad school at the same time and trying to save money for student teaching when I'll have zero income is really dragging me down and pumping up my anxiety on days like today when there are very few jobs posted, and I find myself sitting at home instead of working like I planned (I'm a substitute teacher). Now I'm going to spend half my day just stressing about finances because I'm out a day of potential pay. I do have some things pre-booked the next couple weeks though, so I will have less days to fill in on the fly. But still. Stressin'.
One of my favorite stress relievers is baking. I get in the zone of just getting through the recipe, and I get to eat all the good stuff through the entire process... from cookie dough to brownie batter to whatever the finished product is. And then I usually ditch the batch on someone else so I don't have two dozen cookies to myself, and I make other people happy. It always cheers me up a bit. :) This isn't an actual food, but I have these baking mats on my kitchen list because they'd make baking loads easier and I wouldn't keep going through parchment paper to line my pans.
we use silicon baking mats (amazon) instead of oil paper every time I cook anything fathead (bagels, buns, pizza). After it’s done it always just peels off.
Silpat is just a brand name for silicone baking sheets. You lay them on top of the cookie sheet. You don’t need to spray them. And they last for years. Or until my wife cuts something on it and cuts right through the sheet. ☹️
Here’s an example.
I meal prep... and I’m lazy. And I hate cleaning baking sheets so silicone baking mats would help continue my laziness. ♥️
or save $5 more and get the #1 seller http://www.amazon.com/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1422024388&sr=1-13&keywords=baking+mats
this may not help now, but later for sure. amazon has an affordable set of silicone sheets people use for baking, but i've found that theyre wonderful for keeping stuff submerged if youre willing to destroy one. link if you care:
https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Sheet/dp/B0725GYNG6
i cut a circle that fits the container so nothing slips through and cut a fast food cup straw hole style x in the middle so gasses can pass through the sheet as well as a weight on top. some people do the same thing with cabbage leaves in their kraut ferments
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
I'm assuming he's already found a gift for his wife, but I have these and have been extremely happy with them. They perform just as well as Silpat, but cost much less.
i'd try using something like a Crème brûlée torch from like 6-8 inches away.
you could also try cutting the stencil out of a silicone baking mat but it's pretty flexible, so i'm not sure how well that may or may not work.
or you can fake it in photoshop if you're decent at it.
The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.
Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.
$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:
vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.
A good way to store flours so they aren't exposed to humidity or bugs. I use these. Also a pastry mat and pastry scraper. And a kitchen scale is a must. Some of the best bread and pizza dough recipes rely on weight rather than volume, and having a kitchen scale will allow you to do British and European recipes, as they go by weight and metric measurements most of the time.
Oh! Nice! I got one for Christmas about 3 years ago and just told him that when it dies He will be buying me another one. LOL!
You can make anything in this that you make in the large oven. but smaller amounts. I have made so much in mine. Love Love Love it. Only difference between the two is I have a convection and rotisserie. (it is such a small space though that when I try to cook a chicken on the rotisserie it rubs the skin off of one little leg because it rubs on the bottom of the oven every time it turns. LOL)
​
you might have to buy some smaller pans for it that fit that size. Then again maybe not. yours is Bigger than mine! Don't know if you have a sam's club near you or have a membership but they sell heavy duty aluminum sheet pans in quarter size that would fit perfect in your oven.
https://www.samsclub.com/sams/pw-al-1-4-bake-sheet-2-pk/prod20613121.ip?xid=hpg_carousel_rich-relevance.rr0_1
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maybe some silicone type I have a set like this. the smallest fits in a loaf pan, or my 1/8 sheet pan for baking.
https://www.amazon.com/Silchef-Silicone-Baking-Mat-Measurements/dp/B00IGNMUNI/ref=pd_day0_hl_79_1/134-0451452-4309122?_encoding=UTF8&pd_rd_i=B00IGNMUNI&pd_rd_r=506e1395-6770-11e9-9f47-dd789adca390&pd_rd_w=qFLsv&pd_rd_wg=IMIyo&pf_rd_p=ad07871c-e646-4161-82c7-5ed0d4c85b07&pf_rd_r=2QVNG6ETJF6S0N2M884E&psc=1&refRID=2QVNG6ETJF6S0N2M884E
Silpat Baking Mat to the rescue!
I’ve been sharing this a lot but I recommend buying these. They’re amazingly non stick and everything will just slide right off of them when done cooking and to wash as long as it’s right after cooking you can give it a good rinse and wipe it down and it’s clean. Much better than std parchment paper
You can try one of those plastic cutting mats for sewing. One of these https://www.amazon.com/gp/aw/d/B00L5I8RTW/ref=zg_bs_262643011_13?ie=UTF8&psc=1&refRID=YMBFT6YKR9K9KT8FAF8H some of them are better quality than others, and they come in different sizes.
I roll out my smaller doughs on a silicone baking mat. This is the exact one I have, and I love it! https://www.amazon.com/gp/aw/d/B00IY1C7D0/ref=mp_s_a_1_13?ie=UTF8&qid=1511365887&sr=1-13&pi=AC_SX236_SY340_FMwebp_QL65
https://www.amazon.com/gp/aw/d/B0725GYNG6/ref=mp_s_a_1_3?ie=UTF8&qid=1521601943&sr=1-3&pi=AC_SX236_SY340_FMwebp_QL65&th=1&psc=1
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.
4.[Holiday related baking item, because baking and holidays just go together!] ( http://amzn.com/B00629K4YK)
What are you and /u/WMichaelis going to do tonight, Brain?
I am fond of pastry mats, myself, for working with dough by hands. Which is quite rare, but I use it a lot for things like scones. I don't like cutting boards; I have a difficulty with heavy objects and find silicone sticks to my counter top much better.
Here's an idea of one
I really love them because of their measurements, too. Which saves me from guesswork or whipping out a ruler.
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
If she wants to make tiered cakes I recently got these and really like them. From what I've read they are a goos brand.
I thrid the silicone spatulas-they are great.
I also frequently use these type of mats. The name brand is slipmat but they are about twice as much.
Measuring cups and spoons.
I stored them in a real Tupperware with this non stick stuff on the bottom. I’m going to try them after digesting dinner which is late bc I made them 😂
Some parchment papers are cheaper than others though. I just buy the stacks-of-sheets, which can be pretty cheap:
https://www.amazon.com/s?k=parchment+sheets
There are also sheets of actual silicone that'll be heavier but won't be disposable (parchment paper is silicone-coated). They could also be cut into the shapes/sizes you'd need most often, and will tolerate quite high heat:
https://www.amazon.com/Lashary-Silicone-Resistant-Protector-Multipurpose/dp/B07PZ5G9XT
Some silicone sheets are the "silicone baking mats" and may have wire/etc inside (like "Silpats") which shouldn't be cut.
https://www.amazon.com/s?k=silicone+sheets+for+baking
Silicone baking mat on top of your cookie sheet (or whatever pan you're using). Works wonders!
I... don't know much about lorises, although their name sounds like the plural should be 'lori' and that's just really funny sounding.
This is such a hard contest whyyyyyyy
<3
A silicon baking sheet should work as well, also is reusable. Amazon link just to show what I'm talking about.
The pyramid baking sheet is way cheaper on Amazon.
http://www.amazon.com/Pyramid-Pan-Silicone-Kitchen-Healthy/dp/B00A29VVJS/ref=sr_1_1?ie=UTF8&amp;qid=1463185159&amp;sr=8-1&amp;keywords=pyramid+baking+sheet
I think the pastry mat was another find at T.J.Maxx. I've seen them at Walmart and Target too.
I searched for pastry mats on Amazon and came up with the following:
Conimar Kitchen - This one had the most reviews and a 4.5 star rating.
Norpro - This one is a bit smaller but also seems to have very positive reviews.
One thing I would look for in reviews is whether or not the mat will roll in on itself. The mat I currently have tends to do that so we usually use masking tape to stick it down to the table I work on if I need to use it. However, since it's the first one I've owned I'm not sure if that's just an issue with all pastry mats because of how they are packaged.
Thank you so much for doing this. It's so thoughtful. It's my turn.
I think I've gifted to at least 10 group gifts, so far. Since it is the most recent here's the humper gifting.
And the week before that, was Lotrouble's birthday group gift.
I've also contributed to adalab's, wampy's, panda's, abby's, caturday's, radler's, jphoenix's, billy's (slytherin something rather) and a couple others that I am completely blanking on.
Baking mats!
https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
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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
Different brand. But here you go. https://www.amazon.com/Non-slip-Measurements-Folksy-Super-Kitchen/dp/B01ACUA8HC/ref=sr_1_1?ie=UTF8&amp;qid=1499657752&amp;sr=8-1&amp;keywords=silicone+mat+measurements
also recommend these https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Pack/dp/B00V5IM0EU/ref=sr_1_1?ie=UTF8&amp;qid=1499657881&amp;sr=8-1&amp;keywords=amazon+silicone+baking
Baking stuff?
AmazonBasics Reusable Silicone Baking Cups, Pack of 12
AmazonBasics Silicone Baking Mat - 2-Pack
AmazonBasics 6-Piece Nonstick Bakeware Set
AmazonBasics Glass Oblong Baking Dishes - 2-Pack
&#x200B;
I've done this many times. Never from frozen, and it always took way over a minute. More like 7 to 10.
Now I use a silicone baking sheet like this
Baking Mat Xpassion Diamond Shape Nonstick Nonski Silicone Baking Mat with Lifetime Warranty Size 11" X 16" https://www.amazon.com/dp/B016AFSJTW/ref=cm_sw_r_other_awd_khw4wb9TFB2EZ
The little cones keep most of the food exposed to air and it helps make the pizza crispy on the bottom.
http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?ie=UTF8&amp;qid=1457836510&amp;sr=8-1&amp;keywords=sil+pads
looks great! those usually easier to make on a silicone baking mats, one of my favorite brand has lighting deal on amazon right now, so if you want, grab it while you can. Only 1h to go until its over :(.
https://www.amazon.com/dp/B00Y5VO7F4
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?
huh. a pyramid pan like this? So, do you smoosh the unbaked treat into the pyramids and then they bake into little shapes that can be broken out after baking? What sort of recipes work well? I'm intrigued!
I just work on one of these AmazonBasics Silicone Baking Mat - 2-Pack https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_856ZCbFNNYXSC
When I'm done anything that leaked peels right off.
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)
If you have the room for it on your desk, one of these under each base will keep them still in an earthquake. I picked up that 2-pack soon after getting my X-55, and I haven't noticed any movement since using them. The only downside is that they're pretty big. I think you may be able to cut them and have them intact, but I haven't tried.
Have you tried baking on silicone? I've found when I use silicone baking sheets my cookies won't get brown on the bottom. That might keep things from burning. I'd still recommend cooking in the middle/toward the top though.
This kind brown slightly: http://www.amazon.com/Silicone-Baking-Mat-Protects-Guarantee/dp/B00C8UODW6
This kind don't brown at all: http://www.amazon.com/Wilton-Easy-Silicone-10-Inch-15-Inch/dp/B000FPX4G2
For cakes and such there are also silicone molds, so if you find the mats keep things from burning, the molds should as well.
Fromer's guide to France would be good. Recommend she goes to Lyon the birthplace of Paul Bocuse... ummm, as for baking, a Silpat would be pretty cool. Orrrr, a creme brulee torch? Or dishes she can bake and serve in? Or, still... a baking cookbook. ;D
Happy 3.14159 day!
I have this for baking and then these egg things for hard boiling eggs look neat.
I have some [Silicone Baking Mats] (https://www.amazon.com/dp/B0725GYNG6/?coliid=I3K7HAVZOCHLHP&amp;colid=2D4023CWWPVMR&amp;psc=1&amp;ref_=lv_ov_lig_dp_it) on my list. They seem awesome
Hmmm - You can probably prevent a pointy middle by keeping the ones you aren't cooking in the refrigerator. I make bread in batches of four, and when it comes to baking I put two loaves in the oven and the other two in the refrigerator until the first two are done baking.
Or you could borrow a larger oven.
I bake mine on aluminum trays with silicone liners. I also spread olive oil over the baking liners and on the edges of the tray.
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.
I actually have the exact ones in the gif! they're oven safe too!
Yeah, my cat's spot is in the narrow hallway in front of our front door, but the mat is really unobtrusive, so I like it. Works for me anyway. This is more or less what I have, although I think mine is thinner than this one.
This and a billion more. Something like this is what my family uses, but probably better quality. All they really provided you with in the above commercial is this in plastic and a knife guide? I'm pretty sure everyone can cut sushi by eye.
Use baking liners. The are good for even baking, non-stick and easy clean up: Baking Liners
I couldn't agree more. I make them so often that I recently bought this silicone baking mat for meats. I'll let you know how it goes.
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.
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?
Get this https://www.amazon.com/dp/B00MM80ZLW/ref=cm_sw_r_awd_hTb.ub0KMZWF5
The most beautiful orange thing I know of, it would make delicious meals.
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!
Thanks for such a detailed reply. I'm looking specifically at these Artisan silicon mats, not actually Silpat, since they're less than half the price and have equally good Amazon reviews. I've seen customers' pictures so I'm familiar with the size relative to half sheet pans and although they're a little smaller than Silpats I don't think it's a difference worth $25 to me.
I plan to use it mostly for roasting vegetables and baking breads, so the tip about the bread is especially helpful, but I believe my oven heats from the bottom so I should be good.
Is there anything stopping me from using silicon mats on nonstick pans? Just so I still have the option of the nonstick if I don't like the mats.
I have these and I highly recommend them:
https://smile.amazon.com/gp/product/B00629K4YK/ref=oh_aui_detailpage_o00_s01?ie=UTF8&amp;psc=1
There are a lot of similar ones out there though and they all do the same thing. I got those because you can get a set of two cheaper than buying just one Silpat mat (which is the original I think?).
It prevents things that you bake on them from sticking, and it also makes cleaning up a lot quicker since you can wipe off the little bits that stick on there way easier than if they get baked onto a baking sheet. I use them when I make fathead pizza, cookies, jalapeno poppers, roasted chicken etc etc.
Have you looked at something like this
I use a silicone mat like this and place parchment paper over the dough to prevent it sticking to the rolling pin (maybe overkill, but I’m afraid to add too much flour).