I use this silicone muffin pan to cook things in the oven. It's supposed to be non-stick, but actually food sticks to it quite a lot.
Often I can just scrape dried food off with my fingers, but it's gradually building up brown stains and crusts that I can't remove even by scrubbing hard with a scourer. Is there some kind of trick to make it spotlessly clean again?
Try to put your silicon tray in boiling water for 3 to 5 minutes. I had the exact same problem and it worked fine for me.
To clean burnt food from silicone bakeware, place the bakeware in the oven at 350 degrees for 10 minutes and fill a sink with water. Remove the bakeware from oven using tongs and wipe clean with water and a sponge.
or maybe try alcohol or a baking soda solution
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times). I have at my disposal: 10 cm tartalette forms, nonstick, made from some very thin sheet metal, probably steel 6 cm silicone muffin cups 6 cm muffin pan paper liners. I have made muffins in them, stacked in twos on a rack. The muffins flow much wider than when contained in a pan, but are still not too flat. plain porcelain tea cups Which alternative will work best, and why?
I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try. I put my Silicone cupcake tray into the dishwasher last night and sure enough its does not clean well and feels greasy still. In the past I just wipe it out and learn to ignore the greasy part. But it still makes me wonder. Thanks!
I've made many cheesecakes before using a 9" spring-form in a water bath, and have always loved the result. For a party coming up, I'd like to make individual-sized cheesecakes using a muffin/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry... for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What
I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up giving a subtle metal taste to my muffins. I was wondering what would be the most appropriate material for a muffin mold to avoid this situation. I'd be ready to pay the price for a pan that would last significantly longer... Bug which one should I choose?
I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan. Sadly, my... easily on the rack. The first doesn't touch the rack with the glass, it touches it with the silicone part, which has a friction comparable to smooth rubber. The porcelain pan has an unglazed bottom, and it is an even bottom, not just a rim like on most porcelain plates, so it is even harder to turn. I mostly try to grip the rim of the pan above the cake to turn. The silicone rim is high enough
I recently bought a new meat grinder and they recommend washing it with hot water, drying it completely, and spraying a food grade silicone to prevent the stainless steel parts from rusting. Can I just use a light coating of oil like I do my cast iron to prevent rust?
So I attempted my first loaf of bread tonight and I blew it. It's flat and way wide (I tried a free pan loaf). It's about 2 inches tall and very spongy. It has roughly the consistency of a corn muffin. It's vaguely edible, but not very breadlike. So is there anything culinary I can do with this or should I just chuck it on the compost pile?
I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. However I see that there're lots of traditional metal cake pans of the same form in shops and so I guess they are in demand. Why use a metal cake pan and not a silicone one?
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the food from pan to plate) sticks to the bottom, and I need to soak the pan for a while before I can wash it. Is there any danger/argument against lining the inside of the pan with aluminum foil, and cooking the stir fry on top of that foil? That way I would not have to clean the pan after removing my food -- I could just take off the foil and throw it out.