I'm a huge-mongo fan of lining my cookie sheets when baking. Lately I've had internal battles on which is better to use.. Silpat or Parchment Paper?
On the one hand a Silpat can be used over and over again and maybe you save in the long run. But with Parchment Paper you can just throw the mess away and not worry about clean up...and you can use it for lining your cake pans. I use both but am wondering...
Which do you prefer?
Or are we dealing with apples and oranges?
9 comments:
I'm a Silpat snob. Been using it for years and don't intend on going back. Plus also - eco-friendly! Bonus!
It depends on what I'm making. Although now that I'm thinking about it, I think I don't really have a method...
Parchment is really good for things like pan fries, fish, roasted veggies and fruit, or things that might transfer an odor to your silpat. Or if you are using a super high heat. The silicone will turn brown and maybe even start to burn at temps higher than 450. (I've done this...)
I use the silpat a lot for biscuits and rolls. But for cookies I am split. Even when I'm making the same recipe, I'll do some on silpat and some on parchment. I'm not sure why.
I have both and I like parchment better, mainly because I can throw it out and not have to wash it. Imagine 8 silpats laying around a kitchen drying.....
Hope that helps.
Cynthia
I am a parchment fan. I like to be able to throw it away when I am done.
parchment baby!
I use the silpat for cookies and parchment for cakes or anything that is really messy. I'd love to hear about other non baking uses for silpats!
Both! Not to complicate the debate, but regular parchment or the fancy pants brown environmental parchment...hmmm....big issues to ponder :).
I LOVE my Silpats. Love them!! I use parchment too though, but Silpats are my best friend for my cookies! Except when I make Parisan macarons, parchment:)
Silpats are a bummer to clean.
Parchments are gold when baking cake.
On the whole, I think that silpats help things bake more evenly than just a pan-job--especially cookies--but if you have hollow (air bake) pans that isn't an issue anymore. My verdict: I think it just depends on what you're baking.
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