On Sun, 20 Dec 2015 18:33:26 -0500, 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.

Didn't think of that - I will pass that on to her, she is adventurous
with cooking. Going to dinner with them on Tuesday, she is making
traditional Newfoundland cod fishcakes which I shall enjoy.