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Post by Robin on Dec 17, 2003 22:47:36 GMT -5
As per Martha's instructions, I broke down and spent $20 bucks on a Silpat. Hated it. Into the bottom of a drawer it goes. Parchment rules! What do you think?
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Post by Brenda on Dec 18, 2003 9:10:26 GMT -5
Hi Robin,
My norm is just the plain ole baking sheet. However this I am going to try parchment paper. I love my air bakes so lets see how it goes.
Brenda
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Post by emburton on Dec 18, 2003 9:24:39 GMT -5
Actually, I bought two Silpat sheets three years ago and love them. I've made my batches of Christmas cookies every year so far on them and the cookies come out perfect.  |
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Lisa
New Member
Posts: 30
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Post by Lisa on Dec 18, 2003 12:10:50 GMT -5
I bought the Silpat a few years ago and I did not like them. I just bought some parchment paper today for some heavy duty baking this weekend so hopefully, they will work like a charm. Lisa |
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Post by Becky on Dec 21, 2003 23:44:17 GMT -5
I love the silpats. I have three of them. I bought one and the others were given to me as a present. I've used them for 3 years and they work like a charm and last. |
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Post by Robin on Dec 29, 2003 19:11:06 GMT -5
I have some pics to upload soon to show the difference between baking on parchment VS Silpat. The edges of the cookies 'burn' a bit on the Silpat. They don't do that on the parchment. The other thing is I never feel like the Silpat cleans thoroughly, it always feels a bit greasy. (I'm a squeaky clean kind of a girl.) Parchment is also definitely easier, you just throw it away when done.
To each his own!
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Post by Maggs on Jan 11, 2004 11:52:28 GMT -5
Hi,
I'm new here can i ask whats a Silpat ? i've never heard of that before. LOL. I like to bake and spend many an hour decorating cakes for special occassions, i think the best part of it all is the end result, its Awesome. !!
Luv Maggs xx
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Post by motherof3wyokids on Jan 11, 2004 16:21:32 GMT -5
oh love parchment paper..have used for sometime now... |
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Post by Robin on Jan 12, 2004 19:51:43 GMT -5
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Post by Millie on Jun 8, 2004 5:16:07 GMT -5
I have always "stuck" to the good ole' baking cookies directly on cookie sheets. I recently bought a "stone" to prevent any browning on the underside of the cookies but... I still have NOT used it-why mess with success! I bought parchment paper last year & that too, I have NOT used-I forget! Cannot break old habits.
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Post by Star82 on Jul 13, 2004 18:25:13 GMT -5
I just use a baking pan. Nothing fancy smanshy!
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Post by Millie on Jul 20, 2004 21:14:29 GMT -5
I bought parchment paper & I even purchased a baking "stone" but what do I use to bake cookies?... yup, plain ole cookie sheets! Truth be known, I forgot I had the parchment paper & I don't want to go thru the trouble of trying out the stone.
Question: Has anyone used a baking "stone" to bake their cookies? Do you like it? Do ythe cookies bake the same? taste the same?
While I'm at it, what is the purpose of parchment paper?
Thanx,
buzymillie@aol.com
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Post by Robin on Jul 29, 2004 10:22:36 GMT -5
I don't have a stone cookie sheet, but I do frequently use the stone baking pan (Cassarole 13x8) which I bought at a Pampered Chef party in 1994. I love that, especially for baking brownies, bakes evenly. (I use it for cassaroles, too.) Parchment paper gives a superior result over just putting on a plain pan. The cookies bake evenly, top and bottom. Less chance of the bottoms burning. It gives a professional finish to your cookies, so they look better. IE, the bottom of the cookie is the same color as the top. Hope that explains. Did you see my page which is linked above: www.robinsweb.com/cookies/silpat_vs_parchment.htmlPlus, the results are more dramatic when baking white or light colored cookies, such as butter cookies. |
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Post by mrsstory on Aug 10, 2004 9:06:41 GMT -5
Hi, Robin! I just found your site -- great work! I do either parchment or plain cookie sheet. I've been considering a Silpat for many moons . . . now I'm not so sure.  Do you use parchment for ALL your cookies? If the recipe calls for a prepared cookie sheet, do you do anything to the parchment? I'm trying to convince my mom we need to have a cookie swap at her house this year (it'll be our first). I live 1 1/2 hours away, and I'm the farthest -- it doesn't make sense to have it at my place. Wish me luck! :-) Lisa |
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Post by Jennifer on Aug 11, 2004 12:51:42 GMT -5
I just found the poll! I LOVE parchment--it is wonderful. I'm too cheap to buy Silpats although I have wanted some for years--thanks to MSL! I think I'll stick to parchment for now!
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Post by Ron on Oct 1, 2004 9:24:39 GMT -5
I haven't used
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Post by ron on Oct 1, 2004 9:26:44 GMT -5
Sorry about the last posting.
I have just used parchment for the first time. I used it for baking sweet rolls. I found that the rolls took much longer to bake and were still not done on the bottom. On the other hand, the cookie sheet sure cleaned up nicely!
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Post by Cathie on Oct 2, 2004 11:45:39 GMT -5
Hello:
I just love parchement paper. I make a coconut macaroon that can be a bugger to get off the pan.
I also have Bakeware liners made by Teflon/Dupont
that were $14.99 for 6 liners that I like too. I do agree
with Robin sometimes they still feel a little greasy,so I
must keep washing and washing.
Cathie
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Post by Shawna Kerbs on Oct 9, 2004 18:57:30 GMT -5
I use my large stone bar pan from pampered chef. I Love it! The cookies come out so beautifful and even. I have never had burned or overly browned edges on them. I even cook the Apricot thumbprints on it and they are just gorgeous.
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Post by Shawna Kerbs on Oct 9, 2004 19:00:17 GMT -5
I should have mentioned that before I bought my bar pan I used Parchment paper. I learned to use it working at a resturaunt baking rolls and biscuits.
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