1. I have a silicone sheet (sorta like a Silpat, but by Danesco) There is a rough and a smooth side. Which goes up?
I put the rough side down (for traction) when I recently used it, but wasn't really sure.
2. My cheese biscuit/puffs didn't rise as expected. I was using that silicone on a cookie sheet with air inside. While checking this board to see if my silpat question was already answered, I noticed Candy posting about *that* kind of cookie sheet not working for puff pastry...
So was it my cookie sheet?
Recipe was out of Bittman BRITW, with
gruyere, flour, butter, salt, cayenne, cumin
deeeelicious, but not puffy
he descibed them in the book as the "platonic ideal of cheese puffs". funny guy....
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