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Old 02-23-2005, 11:54 PM   #11
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Don't feel bad Allen - I don't remember what I was making once upon a time ... but it was something chocolate that I spooned out onto waxed paper .... it was just hot enough that the wax on the paper melted. It didn't stick - but it tasted like chewing on a milk carton!
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Old 03-06-2005, 11:12 AM   #12
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silpat mats

I use these mats and tart and muffin trays in my job and at home I wouldn't be without mine, speed ease of cleaning (mine are dishwasher proof) are tantamount in a busy kitchen especially a training kitchen like ours.
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Old 03-06-2005, 03:46 PM   #13
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Red face

I use silpats for all my cookie and coffee cake baking.
I have also bought a large one to roll out doughs. The only problem is you can't cut on it. I think I'll find a large pan to use it in for baking, instead.
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Old 03-06-2005, 07:21 PM   #14
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Wow!

This new format is very spiffy! Kudos to the webmaster.

We have Silpat on our site and have for quite a while, and I use them at home, too. It's a very popular item.

I really like them. It's strange the first time you use one...You get out your spatula, ready to take the cookies off the sheet the old fashioned way, and you find that the cookies almost slide off by themselves. Nothing sticks. I'm more of a cook than a baker, but I wouldn't be without my Silpat. Great invention.
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Old 03-06-2005, 07:33 PM   #15
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I do not think the silpats are worth the money. I exclusively use parchment paper, either on a cookie sheet or placed alone on the rack in my toaster oven.
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Old 03-09-2005, 03:28 PM   #16
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Silpat are worth the money, but I am content to use parchment paper. My younger daughter does lots of baking for her friends and can cut parchment paper to fit any pan (mostly 9 and 10" cake pans). Also, am not sure of "pouch" cooking with Silpats???

So..in my house, its parchment paper that gets the nod. We get it at the local resturant supply house!
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