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Re: silicone bakeware

Pat, yes, I do find that metal is best for pastry.  I think that is because it heats up more quickly than the other materials.  With pastry, I believe it's best to get the case baking quickly and then you could turn the oven down a bit if it's a big or thick pie or flan and you don't want the pastry to burn before the contents are cooked through.

Teapot, I don't think that a metal rack is the same as a solid metal baking sheet.  The rack is not a solid surface, it is made up of round "slats".  With a baking sheet, the bottom of the cake is in contact throughout the base and not just where it touches the slats or rungs.

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from Fle pour les curieux
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Re: silicone bakeware

Could be Mint, another thing to watch for next time, thank you and everyone for your ideas

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Re: silicone bakeware

<BLOCKQUOTE><table width="85%"><tr><td class="txt4"><img src="/forums/completefrance-forums/cs/Themes/default/images/icon-quote.gif">&nbsp;<strong>andyh4 wrote:</strong></td></tr><tr><td class="quoteTable"><table width="100%"><tr><td width="100%" valign="top" class="txt4">Yes silicone is a better insulator than metal and it will slow down the rate of heat transfer - but only slow down. Since the oven is set at a constant temperature (til you fiddle with the knob) everything will quite quickly reach the oven temperature - just a little bit slower with silicon.

This is the same point as with regards protecting pot plants from frost with bubble pack. A light overnight frost and a warmish day and they will work, but leave the plants out all winter and like as not they will die because the soil in the pot will eventually freeze.</td></tr></table></td></tr></table></BLOCKQUOTE>

The different insulating properties might make a significant difference in the sunshine but in a baking oven? Get real, the silicon might take a tiny bit longer to heat up but after that it will make no difference whatsoever.
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Re: silicone bakeware

I have all sorts of tins and silicone bakeware. From experience, the silicone is best for moulded type cakes, flats bakes, breads etc. But most of the time I put them inside a metal tin to stop them wobbling around. For cakes I tend to use a good quality metal tin lined with baking paper. But..big fruit cakes are never precise in terms of how long they take to bake and can be up to an hour under or over the recommended time.
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Re: silicone bakeware

You can now get a digital thermometer/timer with a separate probe (similar to https://goo.gl/1p4QGD) for about 10€ in supermarkets. Good and accurate for all sorts of cooking where you need an accurate temperature (used here for meat at 50°C, fruit cakes at 96-99°C, jam at 105°C). The probe wire has enough insulation to be left in permanently so no need to open the oven door (but, from experience, not enough insulation for use in a barbecue!)
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Re: silicone bakeware

My tefal cake 'tins' were not floppy in any way. there was some sort of support built into the lip and the silicone substantial enough.

Still an absolute load of rubbish, but the general manufacture seemed of good quality.



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