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S Viemeister[_2_]

On 12/20/2015 5:36 PM, wrote:
> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>> I’ve just made batches of pink peppercorn madeleines, canelés de
>> Bordeaux and financiers to give to a friend. The latter two were made
>> using silicone moulds and because of the nature of the canelés, those
>> moulds were greased.
>> For the financiers I used the moulds without greasing them as the
>> material is supposed to be non-stick. I encountered two problems. The
>> first was that due to the insulating property of the silicone, the tops
>> of the financiers were done before the interiors had cooked properly. I
>> put them back in the oven for a few extra minutes and left them in the
>> moulds to cool so that the residual heat would also help set the
>> interiors. That strategy worked but the second problem was that only
>> about half did not get seriously damaged on removal from the moulds due
>> to them sticking to the silicone.
>> Therefore, next time I’ll grease the moulds.
>> Graham
>
> I had some for making muffins, didn't like them, gave them to my
> younger granddaughter who thinks they're wonderful. Different folks I
> guess
>
I have some for muffins/cupcakes, too. I didn't like the results with
baked goods (the insulating property mentioned by Graham), but I now use
them for making individual meat loaves.