Many home chefs have not embraced this most recent line of bakeware products, some of us have been slightly cautious to let go of our original metal and glass baking pans that have stood the test of time, long sufficient to even test out a silicone pan.
The enchanting colors attract our attention, their general building that raises a few skeptic bakers' eyebrows. However, manufacturers have been vary quick to open our eyes of folding pans and overflowing batter, by designing optional or campanion racks or 'sleds' that provide the much-needed stability especially for the larger pans.
Bread Pan
If you haven't yet tried one of these, you may be pleasantly surprised, I was. I started out moderately at first with a muffin pan shich were very prudent no big risk, and these fast captured this baker's heart.
Goodby medal bakeware -hello silicone bakeware. They can take the heat and they can take the fridged cold in a freezer. After a year and necessary mileage they still look like new.
Since my silicone muffin pan passed the test, it was on to bigger silicone bakware, a general purpose loaf pan. To grease or not to grease the bakeware was the question, and I opted for "not" trusting the silicone would work its releasing magic.
Result were terrific-quick even baking and cooling. What was most impressive was the easy loaf removal. A slight twist or should I say movement of the pan, and sides just pulling away, showing an evenly baked appetizing banana bread loaf that moderately rolled out onto the cutting board.
The pan is slightly smaller than a regular bread pan, which trquired transferring a small amount of batter to a single-serving pan. No problem, neighbors were happy to share in the baking.
Silicone bakeware is made of Fda-approved food grade silicone and should denote this on the containers label. Each piece of silicone has its own limitation as to constructor recommended maximum oven temperature, and this is uaualy stamped on the product.
No comments:
Post a Comment