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May 18, 2010
February 10, 2009
I haven't used those specifically, but I do love the baking sheet inserts I have, usualy called sil-pats for cookies and some things like biscotti and such. Much more even 'bottom' on cookies and all, and very easy clean up.
I was told to read the cleaning/care info carefully on them and found that to be true. I know they should NEVER be put in a dishwasher, though I'm not sure why… it may be that they would just fly around unrestrained I'm not sure! Most say hand wash in warm soapy water, some just 'wipe clean' with a damp cloth. I always find that out before I buy anything like that, I want to at least be able to put them in my dishpan. (I don't own a dishwasher so THATs no problem!)
December 28, 2008
September 19, 2010
I haven't used the muffin pans, but I have used the silicone bread pans. They bake great, uniformly browned bread and are very easy to clean. I wash them by hand (no inconvenience there – I wash all of my pans by hand) but the bread drops out so cleanly I suppose you could just wipe them out. I can easily imagine silicone muffin liners would bake beautiful muffins.
The only thing I don't like about the bread pans is the loaf shape. The directions that came with the pans say you can just set them on a baking sheet and put them in the oven. But when I did that, the rising bread pushes the soft sides of the silicone pans out of shape. I have also tried using the silicone pans as liners and putting them in a bread load pan. That doesn't quite work either. Using a regular pan the same size is just a trifle small and the baked bread is a bit malformed. Using a bread pan a size up accomplishes nothing because it is too big to hold the silicone pan's shape. However, this probably wouldn't be an issue for muffins.
The first time I used the silicone pans, my stomach was tied in knots. It was so hard to believe the pans really weren't going to melt in the oven. And everything my brain had learned from college chemistry didn't convince my stomach one bit. But it worked out just fine. The only reason I have switched from the silicone pans back to metal pans is the shape issue.
May 6, 2010
I've been using the muffin pans for years. They work great! Remember to leave your muffins cool in the pan for about a minute or two before dumping them out, otherwise they tend to fall apart. The only drawback that I have is that if the kids overspray the "PAM" it is gummy and hard to get off. I hand wash them (no dishwasher anyway) but the goo from the spray just builds up on the pan.
November 11, 2010
I use the muffin pans for baking, even cooking my meatloaf in them. Meatloaf muffins cook more quickly and freeze/microwave easily and quickly.
I have recently started using them for freezing tons of things in single size portions. Using my Pampered Chef large cookie scoop gives 1/4 cup per scoop. Have several cups of butter frozen like this. Scoop, dump into the muffin pan, freeze and then bag. If you do 2 scoops of things like pumpkin puree, you get a nice nice 1/2 portion in each muffin cup. Freeze, remove and bag up.
Very convenient and you can take out exactly what you need to use.
December 29, 2009
Mamajoseph--what a great idea. Muffin sized meatloafs would be so perfect for the person living alone, like me. I might use the "texas-sized" muffin tins so as to have a dinner and then sandwich the next day. Thank you for "thinking outside of the box" and then sharing with us.
May 5, 2010
I've been making meatloaf muffins for a long time now in the "texas-sized" muffin tins (I never bake muffins in 'em!) … not only did I love the portion size, but they near halved the time in the oven. I haven't always found the meatloaf muffin to hold well enough to slice for sandwiches but I don't care if I build a sandwich with pieces vs. a tidy whole slice. Excellent with chutney or relish, ummm … now I'm going to have to put that on the week's menu!
Oh, one other thing I like to use the larger muffin pans for is mini-quiches, ala single serving … or baked omelets or salmon cakes (don't like frying them). And those perfect 1/4 cup scoops are my favorite for measuring scone batter onto the pan versus the round, scored cake …quick to oven, quick out of the oven. I hadn't thought of freezing foodie hockey pucks in muffin pans for later storage. I'm going to try that!
December 29, 2009
Good grief, I must have just crawled out of the cave. Now I discover, courtesy of Ruthmarie, I can also make muffin-sized quiche and salmon loafs. I honestly never thought about using muffin tins to create single serving meals. I must start using my head for more than a hat rack! But then I have a terrible time making 1-2 servings of spagetti, chili, stew, etc. I always go into "serve a crowd" mode. Thank goodness for CITR readers and their gracious sharing to show me the way. I do appreciate it.
May 5, 2010
I'll join the hat rack club … I'm suddenly realizing that one could freeze single serving portions of stew and chili into those frozen muffin pucks to be thawed in ramkins for a quick dinner in the microwave. A pause for "duh!". We have occasions here when one of us is away for business, the home-alone mate has a tendency to eat over the sink.
Wait a minute, why would you want to make chili or stew in small portions? Neither of those turn into the appropriate mouth joy unless its a crockpot load. One bowl meals are always so much better the next day. Aaand the next … okay, back to frozen portions. As much as I love to cook, an instant dinner out of the freezer can be a godsend. I don't own silicon muffin pans but am sure I can figure out how to use my metal ones. Productive evening!
December 14, 2010
February 22, 2010
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