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Saturday, 24 March 2012

Do You Use Rubber In The Kitchen? .... Silicone Sounds Much Better.

I seen this arcticle in the Easter edition of Good Food Magazine and thought that it was worth sharing. I have been using silicone cooking utensils for a good number of years now, in the early years probably because I liked the bright colours, but more recently because I feel much more in control when I'm using my rubber.
The Benefits of Silicone
• It’s heat-resistant, non-stick and
flexible. You don’t need to grease
most bakeware, which lowers the fat
content, while bakes should slip out
easily – so there’s no need to line
first or coax out with a knife!
• There’s no risk of melting, so
spatulas and tongs should last a
lifetime.
• Silicone does not absorb or give off
flavours from your food.
• Items are very easy to clean, and
there’s no staining or rusting.
• It’s great for kids, as it cools quickly,
there are no sharp edges, and no
risk of shattering.
• The bright colours instantly liven up
a tired utensil jar.
What about baking?

We think that silicone works best for
small cakes and tricky moulds such
as shaped alphabet trays. However,
we’ve found that silicone does not
heat up in the same way as a
traditional cake tin, so we would
always use metal for bigger bakes to
make sure the centre of the bake is
always fully cooked.
Still not convinced?

‘I love using old kitchenalia, like my
mum’s trusty baking tins and wooden
spoons, so I confess that I was slow
to try silicone. But now I’m a convert
– it’s not all style over substance.
‘However, large cakes don’t work for
me as I don’t think the heat
conduction and distribution is the
same. But if you’ve ever baked a
batch of mini madeleines and spent
an hour trying to get them out of the
tins, I urge you to convert, too!’
Sarah Cook, Deputy food editor


Give rubber a go, you might just like it.

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