I found that cookies spread in a weird way on Silpats (crawling edges on Silpat vs nice puffy edges on parchment). Any comparisons to this product?
1573295
I find this products react very much like regular parchment. I've baked dozens of cookies on this and haven't had a problem.
1573296
I love this product. I bake cookies and they brown well. I use a cookie scoop so the cookies are nearly the same size, however the shape does not deter the taste.
1810279
I actually baked spritz cookies on this sheet recently. I did not use parchment, cooking spray or grease and they came out perfectly.
2040915
Slightly textured, but mostly smooth. I will warn you on this product though. I bought it not as a pan liner but as an easy and environmental alternative to aluminum foil and using a baking pan. The first moment I put it in the oven at 350 degrees it started smoking nasty white smoke. I contacted Wilton and they had me send it to them for testing, etc, but haven't heard back from them and they have ignored any further correspondence from me. Don't know if I got one from a bad lot or if this is inherently faulty. Wilton is not good on the customer service follow up however. Since this is so inexpensive a product (so you never really know what you are getting), I would recommend spending the extra money to get the Sil-eco or the Silpat - then you know you are getting quality and safe.
871131
they scrapE it out really well - once you have made a few batches of cookies with these, you will know the consistency of the dough that will work the best, with very little left behind in the scoop. I adjust the flour in the recipe accordingly. The suggestion for non-stick spray is great as well, just not as easy as adjusting the flour. I found a bigger scoop to be better for cookies, but the 1/2 tablespoon one works great for pfeffernusse cookies or for chocolate truffles.
1886785
I haven't had any problems, but I use this mat for rolling dough/pastry only. I have separate SilPats for cooking. The only thing I try to be very careful with is using any sort of scraper on the mat. It would ruin it if the surface got scratched/cut up.
2278410
I'm not sure what you mean. The cookies when pressed out they're about the same diameter as the cylinder: about an inch and a half. If your dough is correct they don't spread out much.
400210
It is not quite as smooth as peanut butter and much sweeter since it's made from ginger snap cookies. It would be fun to try the recipe and see if it works, but I would guess the recipe would need to be tweaked a little to compensate for the difference. Good luck!
809535
I didn't experience that with my dog's treats. However, I would check with the manufacturer for their recommendation. (NOTE: I have added bread to hard cookies, etc. to soften in the past. Not sure if that would work here?)
1475082
I've made a couple of batches of chocolate chip cookies and it did very well. Yeast biscuits provided no problem with it. The only time it bogged down was when I was making fondant.
826042
I did not buy them to use for baking. I use them for pulled sugar work, and they are great for that. They are much thinner than Silpat, which I use for baking. However, I would use these for baking, as you pointed out there is no fiberglass in these and nothing to come in contact with your food. So it's an opinion thing. I like both for different things.
286662
I used to think chunky was better but now I think it really doesn't matter.There's plenty of chewing satisfaction from the muffin used:I especially like it with with Ezekiel's 4:9 Raisin cinnamon muffins ... PS I recall it as smooth but it may have a bit of grittiness.
418085
I love my Silpats and use them all the time. Mine fit exactly in my cookie sheet, but I would not expect any problems if they were to overhang a bit. I think having an overhang would be preferable to trimming them.
531714
I do not cool my cookies on the silicone mat but it is silicone after all so maybe you could.---I just feel like it serves the purpose for preparing dough and that's all that I use it for. cookies will cool faster if you put them on a wire rack or plate
1541745
I tried both and didn't see any difference. I personally don't like to bake bread or pizzas on Silpat or silpain, since I found that the bottom crusts are too pale. I bake bread daily using a pizza stone.
1541744
I've made biscuits and pizza on both (although not bread, but one is a quick bread with a chemical leavener and the pizza dough I did use yeast), and while the dough did turn out drier and slightly crisper on the Silpain, it wasn't the kind of result that I expected, compared to a stone. I would say, overall, for baking breads, it's a slight (but noticeable) improvement; it promotes a slightly crisper crust, but I would still opt for a pizza stone if I had the choice.
1914069
I'm not sure what you problem might be. I have a convection oven and place my silicone mats on top of my double-layered cookie sheet. The only adjustment I've had to make is to cook the cookies 3-4 min longer than normal. My daughter has a standard oven and hasn't reported any problem with hers. I know that with my old oven I had to buy a thermometer for inside as the electrical power in our neighborhood fluctuated terribly...sometimes 175 degrees hotter and sometimes almost that amount under...
2267359
Silpat, a reusable and non-stick silicone mat is made to replace the use of parchment paper, so I would suggest using a baking pan or cookie sheet with Silpat mats. I use a half-sheet size (13-inch x 18-inch) perforated baking pan or a regular baking pan or cookie sheet.