FoodBanter.com - View Single Post

graham[_4_]

On 20/12/2015 4:33 PM, S Viemeister wrote:
> 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.

....where the longer cooking time overcomes the insulating problem.
The financier moulds are proving to be a bugger to clean as well.
Graham
--
I refuse to spend my life worrying about what I eat.
There's no pleasure worth foregoing just for an extra
three years in the geriatric ward. ~John Mortimer