Gobel 3-1/2-Inch Brioche Mold, Set of 4, Nonstick Review

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(More customer reviews)My brioche simply pulls off easily right after baking, all the time, no exceptions! All I have to do is hold a warm mold (with a towel or oven mitten) upside down and pull on the brioche gently. Note that it is best to remove the brioche from the mold while it is warm or it might stick. After use, it easily cleans by washing with hot water only and drying with a kitchen towel. Its dark brown color promotes even baking. I have aluminum molds and have used tin molds, all I can say is that this Non-Stick bioche mold is so much more a joy to use. This 3-1/2 inch size is perfect for a 2 ounce dough. Depending on how much butter, egg, and sugar you've used, the 2 ounce portion will make a Brioche that's about 200 calories or more.

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Made Of Heavy Tinned Steel with Non Stick Coating Seamless Construction Produces Golden Brioches Brioche Molds Will Not Warp Or Bend Out Of Shape Will Withstand Commercial Use

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DeMarle 2406 Silpat 11-3/4-by-8-1/4-Inch Nonstick Silicone Baking Mat Review

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(More customer reviews)This thing is amazing. I can't believe it wasn't developed sooner. Cookies slide right off, frozen food doesn't stick, even cheese nachos can be made on this and slid right onto the serving plate. Yes, you read that correctly. I make nachos right on this and scoot them onto a plate when they come out of the oven.
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A few hints:
1) DON'T OIL IT. If you add oil then it will become sticky. Sounds odd, but I had a friend over and she oiled it and it now is sticky. The sticky stuff finally came off with some major scrubbing, but don't oil it.
2) I found that when using new silicone baking mats I like to "break them in" because they tend to outgas on first use. I bake them with nothing on them for about 10 minutes in a 350 degree oven. I have never had problems with this, but you do it at your own risk.
3) Don't be scared to put the mat directly onto your oven racks. I find that I get the best results this way. You can use it on a pan if you feel more comfortable that way.
4) Be aware of the maximum temperature for your mat.
5) Buy at least two so you can make batches of cookies with it.
6) Don't forget that if you are cooking at 350 degrees, the mat will be 350 degrees, so DON'T grab it with your hands. I can sometimes pull aluminum foil liners directly out of the oven (my friends say I have "asbestos" hands) because of their low heat capacity, but I can't do it with these.
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My favorite use: Low fat chicken tenders (my own personal recipe).
Cut chicken breasts into strips about 3/4 inch by 3/4 inch by however long you want them.
Soak them (refrigerated) in low or nonfat milk for 1/2 hour with 1 clove of garlic, quartered for every two breasts. Make sure the milk covers the pieces.
Preheat oven to 375 degrees.
Dredge the chicken pieces, leaving the garlic behind, in a mixture of bread crumbs, salt and pepper. If you want, use flavored bread crumbs. I also use a little chipotle powder or chile powder when I want them spicy.
Bake chicken on ungreased baking mat until done, usually about 20 minutes. About 5 minutes before they are done, flip them over, to dry the bottom side.
Do not move the chicken on the mat until just before they are done.
My wife loves these. They are not as crispy as fried ones, but they are much healthier.

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Silpat is a truly remarkable item. It has quickly become a staple in the professional kitchen and home kitchen alike. This smaller size Silpat will fit on a baking tray in larger size toaster ovens. Perfect for a small batch of cookies, buns and other treats.Silpat is effective in temperatures from 40 degrees F to 480 degrees F. Nothing sticks to it except it's reputation. Made of FDA approved food grade silicone.

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Vic Firth Maple Rolling Pins Review

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(More customer reviews)Sometime you just have to get back to the basics. Sometimes, it's the simplest design that works the best. Sometimes, all those fancy, additional features offered are just not worth it.
I think that this is the perfect example. This rolling pin is so simple, so basic - yet so perfect. The price is perfect too. It does the job. Period. It's light, beautiful, easy to clean, easy to store, not big and bulky. I think that it is absolutely perfect and I cannot find any faults to it. There are a lot of options when it comes to rolling pins and now they even make silicone ones that won't stick to the dough. I think those are excellent products as well. But I'm a little more traditional and here is a very beautiful and simple wood one...and in this case, I prefer the wood to the silicone. Maybe because making bread items is so basic and so traditional...so the wood in this case just "fits" into the whole feel better. If I were to splurge though, I'd have both in my kitchen...even though I see no need for two pins - I did say "splurge".

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Vic Firth's Bakery pin is crafted in solid rock maple for beauty and substance and is designed for those who prefer that one-piece construction

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