Joined: Mar 08 2002 Posts: 26578 Location: On the set of NEDS...
JerryChicken wrote:Not yet but I did have an experiment with the pie mould thing (Asda silicone "cup case" tray of six deep, steep sided moulds, £5) using puff pastry and a steak, onion and tomato concoction of my own, the pastry around the side was a bit soggy but it all got scoffed anyway.
I'm not sure silicone will get hot enough for good pastry or brad for that matter, I still prefer good old fashioned steal tins.
Big Graeme wrote:I'm not sure silicone will get hot enough for good pastry or brad for that matter, I still prefer good old fashioned steal tins.
I was a bit wary to be honest but they were the only ones deep enough - the burn on my finger is evidence that silicone gets really hot though
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Joined: Mar 07 2004 Posts: 13327 Location: A Red Muffin on the outskirts of Pie Land
During my classical chef training we made lots of vol au vents after making puff pastry from scratch. I cant remember ever filling them though! And I can concur that silican moulds don't cook your pastry as quickly as good old fashioned metal tins, because I tested it out like for like last night.
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Fungus The Muffin Man wrote:And I can concur that silican moulds don't cook your pastry as quickly as good old fashioned metal tins, because I tested it out like for like last night.
In your opinion will the silicone ones do the job for the pork pie pastry, even if it takes a little longer, because silicone is what I have and deep metal pie tins is what I don't have !
Someday everything is gonna be different, when I paint my masterpiece ---------------------------------------------------------- Online art gallery, selling original landscape artwork ---------------------------------------------------------- JerryChicken - The Blog ----------------------------------------------------------
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