Silpat question

Just wash up in the bowl as per normal most things just wipe off anyways .I've been using them for 6
or 7 years now and still some original ones left although getting thin now. merry xmas ttfn andy

"LB in StL" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner. Wow,

it

Quoted message said:

is great. No sticking at all. But, I have a question about cleaning it after use. I can't find the
info that came with the silpat when I bought it. Do you just wash it off with soap and water and
let it dry? Is dish soap OK to use on it?

On Fri, 19 Dec 2003 17:05:54 GMT,
"LB in StL" <[email hidden]>
had to open a new box of zerones to say:

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner. Wow, it is great. No sticking at
all. But, I have a question about cleaning it after use. I can't find the info that came with the
silpat when I bought it. Do you just wash it off with soap and water and let it dry? Is dish soap
OK to use on it?

Just wash it with a mild detergent and rinse... You now have approximately 1,999 uses left... :o)

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- --

that is what I do..in the sink, dry with a paper towel then air dry for awhile and put away.

I have a silpat question now also - my son made a container of xmas cookie dough ingredients at
school - there is no fat in the recipe and instead it said to cook it on parchment paper, I assume
to keep it from sticking. Could I instead just bake them on the silpat? Adding butter to the
recipe would be difficult I see since all of the dry ingredients are already in the jar - flour,
sugar, etc..

--

Laura

"LB in StL" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner. Wow,

it

Quoted message said:

is great. No sticking at all. But, I have a question about cleaning it after use. I can't find the
info that came with the silpat when I bought it. Do you just wash it off with soap and water and
let it dry? Is dish soap OK to use on it?

Hark! I heard zenit <[email hidden]> say:

Quoted message said:

On Fri, 19 Dec 2003 17:05:54 GMT, "LB in StL" <[email hidden]> had to open a new box of
zerones to say:

Quoted message said:

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner. Wow, it is great. No sticking
at all. But, I have a question about cleaning it after use. I can't find the info that came with
the silpat when I bought it. Do you just wash it off with soap and water and let it dry? Is dish
soap OK to use on it?

Quoted message said:

Just wash it with a mild detergent and rinse... You now have approximately 1,999 uses left... :o)

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than the
obvious (no need to wash parchment)...

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!

On Fri, 19 Dec 2003 17:54:08 GMT,
[email hidden] (j.j.)
had to open a new box of zerones to say:

Quoted message said:

Hark! I heard zenit <[email hidden]> say:

Quoted message said:

On Fri, 19 Dec 2003 17:05:54 GMT, "LB in StL" <[email hidden]> had to open a new box of
zerones to say:

Quoted message said:

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner. Wow, it is great. No sticking
at all. But, I have a question about cleaning it after use. I can't find the info that came with
the silpat when I bought it. Do you just wash it off with soap and water and let it dry? Is dish
soap OK to use on it?

Quoted message said:

Just wash it with a mild detergent and rinse... You now have approximately 1,999 uses left... :o)

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than the
obvious (no need to wash parchment)...

No need to throw away silpat...? Honestly, I think it's just a matter of choice... I don't know that
there's an advantage of one over the other...

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- --

"j.j." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hark! I heard zenit <[email hidden]> say:

Quoted message said:

On Fri, 19 Dec 2003 17:05:54 GMT, "LB in StL" <[email hidden]> had to open a new box of
zerones to say:

Quoted message said:

Quoted message said:

I just did my first Christmas cooking baking with my silpat liner.

Wow, it

Quoted message said:

Quoted message said:

Quoted message said:

is great. No sticking at all. But, I have a question about cleaning

it

Quoted message said:

Quoted message said:

Quoted message said:

after use. I can't find the info that came with the silpat when I

bought

Quoted message said:

Quoted message said:

Quoted message said:

it. Do you just wash it off with soap and water and let it dry? Is

dish

Quoted message said:

Quoted message said:

Quoted message said:

soap OK to use on it?

Quoted message said:

Just wash it with a mild detergent and rinse... You now have approximately 1,999 uses
left... :o)

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than
the obvious (no need to wash parchment)...

I prefer to us Silpat under things like meatloaf that are going to be large and wet, other wise, I
use parchment Silpat can be a good surface for rolling out or kneading sticky dough and for high
temperature sugar work. .

also that for some of us parchment paper it not easily located at the store.. Once I got a silpat,
since I don't bake a whole lot due to disabilities, it (or they..bought 2) will last a longgg time.

I don't know about the cost of parchment paper but it also seems to me silpats would be more
economical. You may just want to reserve parchment then for non sheet cake like pans..

--

Laura

"zenit" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

On Fri, 19 Dec 2003 17:54:08 GMT, [email hidden] (j.j.) had to open a new box of
zerones to say:

Quoted message said:

Hark! I heard zenit <[email hidden]> say:

Quoted message said:

On Fri, 19 Dec 2003 17:05:54 GMT, "LB in StL" <[email hidden]> had to open a new box of
zerones to say:

Quoted message said:

>I just did my first Christmas cooking baking with my silpat liner.

Wow, it

Quoted message said:

Quoted message said:

Quoted message said:

>is great. No sticking at all. But, I have a question about cleaning

it

Quoted message said:

Quoted message said:

Quoted message said:

>after use. I can't find the info that came with the silpat when I

bought

Quoted message said:

Quoted message said:

Quoted message said:

>it. Do you just wash it off with soap and water and let it dry? Is

dish

Quoted message said:

Quoted message said:

Quoted message said:

>soap OK to use on it?

Quoted message said:

Just wash it with a mild detergent and rinse... You now have approximately 1,999 uses
left... :o)

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than
the obvious (no need to wash parchment)...

No need to throw away silpat...? Honestly, I think it's just a matter of choice... I don't know
that there's an advantage of one over the other...

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- --

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

also that for some of us parchment paper it not easily located at the store.. Once I got a
silpat, since I don't bake a whole lot due to disabilities, it (or they..bought 2) will last a
longgg time.

I don't know about the cost of parchment paper but it also seems to me silpats would be more
economical. You may just want to reserve parchment then for non sheet cake like pans..

If you have access to a food service supplier or a GFS Marketplace, you can get inexpensive
parchment, otherwise, the stuff they sell at the supermarket is too expensive. GFS sells a pack of
50 sheets of full sheet pan size parchment for $2.95. When you cut it in half to fit half sheet
pans, it comes out to 3 cents a sheet. That works out to about the same as Silpat if you consider it
will last 1000 uses and you have to wash it between uses. Parchment can be cut to fit any shape pan
while you are stuck with the shape of the Silpat as you shouldn't cut them. I think each has its
place, but I generally reach for the parchment instead of the Silpat for most jobs.

I have only 1 recipe that I could probably have a use for parchment paper with - an almond poppy
seed bread recipe that calls for lining the pan with waxed paper. If I was doing more things like
that I would likely be addicted to it though! As I said I am disabled so that one recipe I only make
one or twice a year, and give away as xmas gifts.

Laura

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Laura" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

also that for some of us parchment paper it not easily located at the store.. Once I got a
silpat, since I don't bake a whole lot due to disabilities, it (or they..bought 2) will last a
longgg time.

I don't know about the cost of parchment paper but it also seems to me silpats would be more
economical. You may just want to reserve

parchment

Quoted message said:

Quoted message said:

then for non sheet cake like pans..

If you have access to a food service supplier or a GFS Marketplace, you

can

Quoted message said:

get inexpensive parchment, otherwise, the stuff they sell at the

supermarket

Quoted message said:

is too expensive. GFS sells a pack of 50 sheets of full sheet pan size parchment for $2.95. When
you cut it in half to fit half sheet pans, it comes out to 3 cents a sheet. That works out to
about the same as Silpat

if

Quoted message said:

you consider it will last 1000 uses and you have to wash it between uses. Parchment can be cut to
fit any shape pan while you are stuck with the

shape

Quoted message said:

of the Silpat as you shouldn't cut them. I think each has its place, but

I

Quoted message said:

generally reach for the parchment instead of the Silpat for most jobs.

LB in StL said:

I just did my first Christmas cooking baking with my silpat liner. Wow, it is great. No sticking
at all. But, I have a question about cleaning it after use.

I handwash mine with Dawn and air (or towel) dry. I find that the places where I actually baked
cookies remain kind of greasy, no matter what. Doesn't seem to affect subsequent cookie batches, but
it is a little disconcerting.

-j.

June Oshiro said:

I handwash mine with Dawn and air (or towel) dry. I find that the places where I actually baked
cookies remain kind of greasy, no matter what. Doesn't seem to affect subsequent cookie batches,
but it is a little disconcerting.

Call it "patina" or "seasoning" and charge extra.

--Blair "Now they really won't stick."

On Fri, 19 Dec 2003 17:54:08 GMT, [email hidden] (j.j.)

Quoted message said:

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than the
obvious (no need to wash parchment)...

It's non-stick, stands up to high temperatures, and is washable/reusable. Try putting your hot
pralines on parchment and see how it goes. Of course you can't do an en papillote dish with it
because it doesn't fold.

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If you have access to a food service supplier or a GFS Marketplace, you

can

Quoted message said:

get inexpensive parchment, otherwise, the stuff they sell at the

supermarket

Quoted message said:

is too expensive. GFS sells a pack of 50 sheets of full sheet pan size parchment for $2.95. When
you cut it in half to fit half sheet pans, it comes out to 3 cents a sheet. That works out to
about the same as Silpat

if

Quoted message said:

you consider it will last 1000 uses and you have to wash it between uses. Parchment can be cut to
fit any shape pan while you are stuck with the

shape

Quoted message said:

of the Silpat as you shouldn't cut them. I think each has its place, but

I

Quoted message said:

generally reach for the parchment instead of the Silpat for most jobs.

I know that you bake bread. Is Silpat something that you would consider using under free form loaves
on a baking stone? Janet

"Janet Bostwick" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If you have access to a food service supplier or a GFS Marketplace, you

can

Quoted message said:

get inexpensive parchment, otherwise, the stuff they sell at the

supermarket

Quoted message said:

is too expensive. GFS sells a pack of 50 sheets of full sheet pan size parchment for $2.95. When
you cut it in half to fit half sheet pans, it comes out to 3 cents a sheet. That works out to
about the same as

Silpat

Quoted message said:

if

Quoted message said:

you consider it will last 1000 uses and you have to wash it between

uses.

Quoted message said:

Quoted message said:

Parchment can be cut to fit any shape pan while you are stuck with the

shape

Quoted message said:

of the Silpat as you shouldn't cut them. I think each has its place,

but

Quoted message said:

I

Quoted message said:

generally reach for the parchment instead of the Silpat for most jobs.

I know that you bake bread. Is Silpat something that you would consider using under free form
loaves on a baking stone? Janet

You could use it that way but I think it negates the benefits of the baking stone. I use parchment
under free form and braided loaves and slide them onto the baking stone with the parchment still
under them.

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

If you have access to a food service supplier or a GFS Marketplace,

you

Quoted message said:

Quoted message said:

can

Quoted message said:

get inexpensive parchment, otherwise, the stuff they sell at the

supermarket

Quoted message said:

is too expensive. GFS sells a pack of 50 sheets of full sheet pan

size

Quoted message said:

Quoted message said:

Quoted message said:

parchment for $2.95. When you cut it in half to fit half sheet pans,

it

Quoted message said:

Quoted message said:

Quoted message said:

comes out to 3 cents a sheet. That works out to about the same as

Silpat

Quoted message said:

if

Quoted message said:

you consider it will last 1000 uses and you have to wash it between

uses.

Quoted message said:

Quoted message said:

Parchment can be cut to fit any shape pan while you are stuck with the

shape

Quoted message said:

of the Silpat as you shouldn't cut them. I think each has its place,

but

Quoted message said:

I

Quoted message said:

generally reach for the parchment instead of the Silpat for most jobs.

I know that you bake bread. Is Silpat something that you would consider using under free form
loaves on a baking stone? Janet

You could use it that way but I think it negates the benefits of the

baking

Quoted message said:

stone. I use parchment under free form and braided loaves and slide them onto the baking stone
with the parchment still under them.

Thanks. You've answered my concerns exactly. I use parchment as well(what a treat that we learned
that so that we don't have to chase corn meal around the oven floor anymore ;o}) Janet

Hark! I heard "Vox Humana" <[email hidden]> say:

Quoted message said:

"j.j." <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Quoted message said:

I'm only a recent convert to baking parchment, which I love; how does silpat compare other than
the obvious (no need to wash parchment)...

Quoted message said:

I prefer to us Silpat under things like meatloaf that are going to be large and wet, other wise, I
use parchment Silpat can be a good surface for rolling out or kneading sticky dough and for high
temperature sugar work. .

Under meatloaf! I would never have thought of that. I tend to think of silpat and parchment only in
terms of baking cookies, etc.

This is why I like reading RFC... :-)

--
j.j. ~ mom, gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum!