Silicone Non-Stick Baking Mat, For Worry Free Baking

 

 

Vitality's Silicone Baking Mats A Safe Alternative To Parchment Paper

When it comes to food preparation, the safest and healthiest options must be explored to eliminate consequential health complications. Fortis Production’s Silicone Baking Mats are seen as a viable option to use in place of parchment paper.

(Newswire.net — December 2, 2014) — Parchment Paper is usually bleached white paper or unbleached brown paper. According to the Environmental Protection Agency (EPA), “Dioxin is formed as an unintentional by-product of many industrial processes involving chlorine such as waste incineration, chemical and pesticide manufacturing and pulp and paper bleaching.”

Bleached white parchment which is widely used contains this harmful toxin that can cause reproductive and growth problems.  Dioxin can leach from the parchment paper and seep into food which subsequently ends up inside the body. More people have been moving towards safer options for kitchen use, especially to prevent diseases.

Fortis Productions launched their set of silicone baking mats to meet the consumption demand for a completely safe non-stick cookware that can be used for baking.  This silicone baking mat is especially safer than parchment paper since it does not release any harmful toxins during use.  

Fortis Production’s Silicone Baking Mat set are non-stick baking mats with surfaces that can replace the traditionally used parchment papers to eliminate the need for greasing baking sheets or tins.  Parchment paper is flammable at very high temperatures.  However, unlike parchment paper, silicone baking mats can be used in toaster ovens and on grill grates without being destroyed or causing a fire.

Traditionally parchment paper would be used to cover, wrap or line baking containers for baking.  Along with being completely safe for the environment, silicone baking mats prove to be a more versatile accessory in the kitchen.  A popular non-toxic living devotee, Debra Lynn Dadd, gave her thumbs up to silicone baking mats for use in food preparation because it is not harmful to people, wildlife or the environment.

Consumers can get rid of the disposable parchment papers from their kitchen and start saving money with the reusable silicone baking mats 

 Credits: Vitality's Silicone Baking Mats a Safe Alternative to Parchment Paper – Newswire (press release)

http://tiny.cc/ncwbrx
 

 

 

Around the world, it's time for holiday cookies: German springerles rolled out with patterned rolling pins; Dutch speculoos as tall as St. Nick and as intricately detailed as a stained glass window; internationally beloved gingerbread men, women, children and pets; and, of course, the icon of American holiday baking, the butter cookie, a cookie so satisfying we crave it all year long.

It's a simple cookie, but when the holidays roll around, we bakers ask a lot of it: It's got to hold its shape – no droopy Santas or stars without points. It's got to welcome frosting, icing and sprinkles galore. It's got to travel without mishap to Grandma's and beyond. It's got to keep well. And it's got to look like a winner at the annual cookie swap. Wow!

When it comes to holiday cookies, everything depends on the recipe and a few simple techniques. Relax. I've got you covered this year. And I've broken it all down into delicious, bite-size chunks.

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FLAVOR

My go-to recipe has very few ingredients, so each one counts, especially the butter. Butter provides most of the flavor and plays a big role in giving the cookies their crisp-on-the-outside and flaky-on-the-inside texture. Don't even think about using margarine or shortening. And even though there's just 1 teaspoon of vanilla in the dough, its flavor comes through, so be certain to use pure vanilla extract.

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MIXING

The dough for these cookies is almost like French tart dough and, like almost all cookie recipes, it benefits from being mixed as briefly as possible once the flour goes in. There's a lot of flour in this recipe – you need it for structure – so I like to mix the dough just until it forms moist clumps and curds. Then I turn it out onto the counter and, working with a small amount at a time, I smear each portion along the counter with the heel of my hand to complete the blending. In French, this technique is called fraisage, and it's not only effective, but fun.

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ROLLING

The easiest way to roll this (and most other doughs) is to start as soon as it is mixed (a heresy in classic baking, but hey, it works). Work with half the dough at a time, placing it between two large sheets of kitchen parchment or waxed paper. Roll on both sides (your dough bakes more evenly when you do) and, from time to time, peel away the papers to be sure you're not rolling them into the dough and creating creases. When you're finished, keep the dough sandwiched between the papers.

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CHILLING

The freezer is your best friend when you're working with a butter-rich dough. Chill the dough after rolling it and, if it gets soft after you've cut it, chill it again before baking.

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CUTTING

To get the cleanest shapes, be sure to use cutters with thin, sharp edges. Press down firmly on the cutter – don't turn or jiggle – then carefully release the dough using your fingers to push it out of the cutter, if needed.

 Credits: Recipe, simple technique demystify cut holiday cookies – The Missoulian

KUKISHEET FIBERGLASS SILICONE BAKING MAT