Ive 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 Ill grease the moulds.
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

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

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.

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

On 12/20/2015 6:43 PM, graham wrote:
> On 20/12/2015 4:33 PM, S Viemeister wrote:
>> 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.
>
I pop them inside out, and clean them in the dishwasher.

On Sun, 20 Dec 2015 19:07:15 -0500, S Viemeister
> wrote:

>On 12/20/2015 6:43 PM, graham wrote:
>> On 20/12/2015 4:33 PM, S Viemeister wrote:
>>> 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.
>>
>I pop them inside out, and clean them in the dishwasher.

Moi aussi, when they were mine.

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.

On 12/20/2015 7:28 PM, wrote:

> 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.
>
What is a traditional Newfoundland cod fishcake like? I don't know that
I've ever tasted one.

On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> wrote:

>On 12/20/2015 7:28 PM, wrote:
>
>> 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.
>>
>What is a traditional Newfoundland cod fishcake like? I don't know that
>I've ever tasted one.

They use salt cod for starters, just a little spud, and summer
savoury. Then fried until crunchy.

http://www.rockrecipes.com/newfoundland-fish-cakes/

I doubt she will do scrunchions.

> wrote in message
...

> 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.

How does she make those?


--
http://www.helpforheroes.org.uk/shop/