tag:blogger.com,1999:blog-24609634.post6767928445396693291..comments2023-07-30T02:04:01.929-07:00Comments on Nirmala's Cooking Corner: Silpat vs. Parchment PaperNirmalahttp://www.blogger.com/profile/11827424573362324111noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24609634.post-67754289365431029222007-04-26T12:01:00.000-07:002007-04-26T12:01:00.000-07:00Hmm. That's interesting because the cookies I bak...Hmm. That's interesting because the cookies I baked had 2 sticks of butter in them! I think that's a lot and it didn't soak into the parchment. In fact, there were few fat spots at all.Nirmalahttps://www.blogger.com/profile/11827424573362324111noreply@blogger.comtag:blogger.com,1999:blog-24609634.post-11283413872952804922007-04-25T11:31:00.000-07:002007-04-25T11:31:00.000-07:00I find a silpat useful for larger things, like bre...I find a silpat useful for larger things, like bread (especially <A HREF="http://food.v.igoro.us/index.php/Recipe:Rosemary_Focaccia_Sheet" REL="nofollow">focaccia</A>), as it won't rip and attach itself to the food. <BR/><BR/>For cookies, it probably depends on how much fat is in them -- too much fat will soak into parchment and make it stick, while too little fat will leave things attached to a silpat via some kind of suction effectUnknownhttps://www.blogger.com/profile/07066168408300187392noreply@blogger.com