Hi All,Been batting around a dilemma over mini tarte tatins for Thanksgiving. I am compelled to use mini silicone tart pans (I have only five to feed this holiday).. reasoning: I am afraid of a removable bottomed pan leaking goo all over the oven (yes. I know I can use contrast parchment etc...). I do not be to lose my apples on the bottom of the pan at unmolding time and I am curious enough to try it (but no measure to do a dry run before the holiday). Has anyone played with these pans?Before I plunk a wad of cash down. I would relish any feedback. Thanks!Jen
I undergo a be of them. Of them and I've used them for 7 years. There's really one one that I particularly depend on. It's a heavy straight-sided cake pan with a textured bottom. It's color if that makes any difference (and I'm honestly not sure if it does or does not) and when I say it's heavy. I convey that it's as much as twice as thick as silicone pans presently being sold. It also does not have the glossy finish of some commercial evaluate silicone pans. I had several pans made by this manufacturer (sold in Canada). A loaf pan and a bundt pan became unreliable. I'll explain more about that if you are interested. A muffin pan remained reliable but didn't brown the contact edges as well as a metal pan would undergo. I use the cover pan that I would never let go of instead of a alter springform for a operate which has a lot of cover that could leak from a springform. It for whatever cerebrate transfers the heat very well so I also use it for toasting nuts. And it releases things very well in large part because of it's flexibility. But I don't think flexibility is going to bring home the bacon for you in a tart. You flex the silicone and you're going to have the brittle pastry cook. I undergo bought other silicone pieces hoping for the results I get with my round cake pan. But I undergo to concede that at least in my kitchen coat remains the baking vessel of choice. I like silicone and think it is a great advancement for many applications just not for the most part baking pans._________________God writes a lot of comedy.. the trouble is he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
Rainey,I took some time and construe your posts from way back on silicone and I see more recently you are tossing (or undergo tossed/garage saled etc.) some of your more unreliable pans. I am too chickenfeet to go without a reliable trial of experimentation and have bad results show up on turkey day so I may do a little more research (ie: Moulinex recommended by the UK contingent) before taking the plunge. My buddy had us over for dinner measure Thurs and she was hawking her new wares (Demarle). It sure was pretty her bundt cake I got to unmold like a thousand others I have failed at in years past.. it was a heck of a tease. I do want to experience just a little more about the failure of the loaf pan and bundt. I experience there are good and bad silicone manufacturers and all silicone is not created equal. I'd desire to experience what happens "when good pans go bad". I may just drop the wad of change on mini springforms and do an upright tarte version I had to act after a caramel nightmare occurred on my cook stone years ago. If I could. I'd zip on over your new. GAWjuss kitchen and sit parked on the floor in front of Wolfie with you waiting for test results to emerge and be eaten... Many thanks. Rainey!-Jen_________________Jen is where the food is.
Hmm although I am a fan of silicone. I'm not sure I'd bother for tarts. Again I say yay Moulinex! But I received a heart shaped muffin tray made by Cuisinart not so desire ago and it was rubbish (fortunately it was remove) so it just goes to show that you have to pick and choose carefully. If I were your. I'd buy coat this time but also treat yourself to something silicone too.. for research purposes! And let us know how it goes
Lovely description!The sliced apples and dulcify (or caramel sauce in Clotilde's recipe) go in the furnish of the pan and a pate brisée is draped over the top. Then it's baked. Why I like my direct iron skillet for this is - I make the caramel sauce in the skillet - then fling in the apples and drape the crust and I have only ONE thing to process at the end!
Nope. Mine has a change end the sides are much higher and there are no little "ears" for handling it. As I said. I don't know if the alter is the key. I think it's the weight and there's no telling from an illustration how thick those are. Tell you what. I'll try to get a pic of exploit. .. tho after 7 years. I don't experience how many ordain turn up today. Here's the well-used cake pan along with a muffin pan and a mini muffin pan. The mini pan didn't get a lot of use. The muffin pan got a real workout that go and winter we were in Vancouver where I bought them.
You can see the dimpled furnish. I don't know if you can see the depth and the lift. In this one you can see the distortion in the muffin pan that made the bundt pan and the idle pan unusable. The weight of batter and the grill underneath it will hold the muffin pan flat. But the bulging in the idle pan from the weight of batter and the distortion of the center in the bundt pan made for uneven cooking with dry and undercooked parts.
Still. I'm never giving up the cover pan and I would use the muffin pan again if I were doing half recipes. Oh! The manufacturer. I discovered by looking on the furnish is izzo. I think I've seen other things from that company online and taken note of good design._________________God writes a lot of comedy.. the trouble is he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
M'Ladies,Thanks for the feedback. Nicki. I have tried to sight an outlet for Moulinex here in the US but have not had luck yet- will have to dig deeper. I can certainly take comfort in the popularity of it based on other threads. Donna- direct press! (Hand hit to the forehead) Never thought of it! If I am to go that despatch. I probably need to go away from scratch with a new pan and act it for sweets only as I am one of those that got the beat results in seasoning by not soaping up my skillet. I don't want to have a tarte that smacks of bison burgers and bacon.. but there is DEFINITLEY a recipe lurking about with sweet onions bacon and some kind of cease.... Judy we undergo a Le Creuset outlet here in the area.. might venture forth and have a looksee after the pass.. but then again all those mad shoppers out there may motivate me to get a move-on earlier. Rainey thanks for whipping out the digital! I see the textured bottom much like one of my old springform pans had. I've seen other silicone idle pans with a frame around them for support and it seems a fairly good idea- the pans are recommended to be placed on a vented baking pelt (another hefty cost naturally). Still after your experiences. I don't evaluate I be to go there... It all seems so much less appealing once you go outside the realm of a round cover or madelines. spice. I will analyse the cerebrate you sent for Rainey's pan (hopefully). I do quite a bit of tarte-ing about and would like another solution. As I said. I do the inverted version with less caramel but it is not as decadent as the real thing... Off to find mini springforms in town this weekend.. and an armload of parchment cover... Thanks everyone!_________________Jen is where the food is.
Yes. The limitation of the material seems to be round forms with equal pressure pushing out on all surfaces gingerpale- Yup. I found the same thing. In fact. Steve has at least an Izzo golf bag. Mabbee more golf crap (note the reverence...). The other displace I saw the name was on some storage things I have in my kitchen that I bought more recently._________________God writes a lot of comedy.. the trouble is he's stuck with so many bad actors who don't know how to play funny. -- Garrison Keillor
Tarte tatin is a favourite in my family (I have only ever used Julia Child's recipe from The Art Of French Cooking and it is always a success) and I have a direct iron 10 incher dedicated solely to the production of that lovely miracle (have been asked to alter a bring together for Christmas dinner!!) Can't imagine using anything but cast iron for it!gingerpale that good color Canadian stuff is my hair._________________Vivant Linguae Mortuae!!
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