Sil-Pat or Parchment?
Jasdip
12 years ago
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Lars
12 years agoRelated Discussions
Sil-Pats
Comments (24)Arkansas_girl, it is not that easy to use a rolling pin for an 18" pizza. Actually, a couple of things were not shown well in the video. I roll the pizza on a restaurant serving tray, it makes clean up easier. Just take the tray to the sink. Using the tray, I can turn the dough around by turning the tray, which is not that easy on a counter. I can flip the dough on the pizza pan without messing up the round shape. Finally, leaving the silicone mat on the dough for the rising will prevent the dough from drying out. Regarding the dough sticking to the mat, it is not all because of the dough's stickiness. It is unavoidable with any non-stick surface. When you roll the dough on the mat, it creates a perfect contact between the two. When that happens, there will be 14 lbs/sq in of atmospheric pressure pushing the dough and the mat together. It is the suction cup situation. You can walk up a glass building wall wearing shoes with suction cups. dcarch Here is a link that might be useful: It sucks This post was edited by dcarch on Fri, Apr 4, 14 at 14:09...See MoreI got one too - a surcie that is!! Thanks Pat
Comments (13)Sally, Pat was kind enough to send me a cookbook bt Persian Author Najmieh K. Batmangli called A Taste of Persia Compumom and Anni - recipe follows. I ran two cups of basmati rice through my Nutrimill to grind it into flour. For the recipe you will need 3/4 cup room temp syrup made by boiling 1 1/2 cups sugar with 1/2 cup water. You can save or discard any extra. You will also need 1 cup Ghee. I made this by melting 1 cup butter in a saucepan, covering it and simmering for 18 minutes. Then strain through muslin (I used my yogurt strainer) and cool to just solid. 3 egg yolks 1 Tbsp Sugar 1 cup Ghee or clarified butter 1/2 cup corn oil 1 1/2 tsp cardamon 3 cups rice flour 3/4 cup surup 2 Tbsp Poppy seeds Combine egg yolks and sugar and beat till creamy In another mixing bowl, combine butter, oil, cardamon and flour. Mix well for a few minutes then add yolk mixture and beat for a few seconds. Add the syrup and knead well for a few seconds or until the dough no longer sticks to your hands. Allow the dough to rest for 30 minutes at room temp. Preheat oven to 350. Line baking sheets with parchment. Roll dough into balls the size of hazelnuts, flatten slightly and place on cookie sheet leaving 2" between cookies. Stamp cookies with design using fork (I used a disk from my cookie press) and sprinkle with poppy seeds. Bake 10 - 15 minutes (I did 12 in my Miele on convection). Cookies should still be white or very slightly colored when done. Allow to cool and carefully remove from trays. They crumble VERY easily. NUSH-E-JAN! (which I think is Persian for Bon Appetite - I will ask SIL)...See Morepat-t - my SIL cried when she opened the box
Comments (1)I'm not Pat, but I wanted to say, I love a good sob story. You gave her the ultimate gift, by spending your time to treat her to something so personal. It's not often that people actually care enough to think about what the gift recipient would really like. You deserve to pat yourself on the back! (And Pat too. You're very sweet and sound like good family.)...See MoreNeed to use parchment paper in pie recipe?
Comments (6)I agree, you don't need to use parchment.... But my concern is what kind of "decorative dish" will you be using? You need to be concerned about the size...area...of the pan you're using and make sure it's pretty close to 204 square inches, too small and the filling will be too thick and may not get done before the edges get too brown. Sounds good...you could bake the recipe in 4 8 inch round pie pans and it would ba about the same area as a 12 by 17 pan....See Morejessyf
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