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Switched from parchment to silicone mats last month, never looking back
Used to burn through a roll of parchment every week and my croissants always stuck at the edges, then I grabbed a $12 mat at the local kitchen supply spot in Portland and it changed how I bake entirely. Anyone else notice their oven bakes different on a mat vs. paper, or am I just crazy?
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brian_ward558d ago
Hold that thought... I went back to parchment after a month with mats because everything came out with a weird pale bottom, like the heat just wasn't hitting the same. Paper lets a little bit of air and moisture through, which matters more than people think for getting that crisp edge on a croissant. Glad it works for you, but my oven clearly disagrees with the whole setup.
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