Home Cooking

different cooling properties on silpat?

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different cooling properties on silpat?

Ruth Lafler | Dec 20, 2004 04:36 PM

I made a couple of batches of candy yesterday, and for the first time, turned it out of the pan and cooled it on a silpat. The first batch set up more slowly than usual, and the second batch didn't set at all (however, I'm willing to blame that on the fact that I made a couple of substitutions in the recipe).

Does the silpat affect the way something cools on it, compared to a baking sheet with parchment?

As a side note, I now have some really tasty, but really gooey, meyer lemon macadamia nut clusters. Suggestions on how to salvage them so they can be wrapped and packaged, or am I just going to have to peel them off the silpat and eat them myself.

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