Pro Bono Baker

Anonymous - At 1/24/2005 08:14:45 PM, Chefsf said…
i use a “silpat” that’s made in France. It acts like parchment paper. great for cookies, or cooking with anything that’s sticky or messy-silpats don’t stick.
you can find them at novelty cooking stores-im sure you already have your favorites!, for about 20-30 bucks a pop. I love mine. I use it when baking pies for the spill over. It washes so easily!

Anonymous - At 1/25/2005 10:53:05 PM, Chefsf said…
I haven’t noticed the silpat giving off any foul odors or tastes. Have you ever baked with a baking stone or used cast iron? My silpat, I like to say, is seasoned. I wash it everytime after I use it(which you’re not supposed to do with cast iron or the baking stone).
If you go to a kitchen store or even better, a restruant supply store or if you read in the classified section of the newspaper and read the restruants going out of business, they have liquidating sales to get rid of the equimpment before the courts take over. You can find good deals on pots, pans, deli slicers, stuff like that(a little worn, but good otherwise), you can get the 1/2 and full jellyroll(cookie) sheet pans. The silpat was made for this size and not the home cookie sheet size because they originated from the industry, not from a homemaker.
Your quiche is beautiful! I will post your blog address on my blog, I haven’t figured out how to add links in yet.