Editorial
Front Page - Friday, March 12, 2010
Kay's Cooking Corner
Silicone bakeware
Kay Bona
Surely by now you seen the newest in bake ware - the silicone stuff? You know, it’s the bendable muffin pans, cake pans, loaf pans and molds and casseroles. Have you tried it yet?
I passed these items up several times, with nothing more than a glance and nod of my head, wondering what will they come up with next. (All the while not knowing exactly who “they” are, but that term seems to apply well to anyone who invents anything that is weird or unimaginable!)
Anyway, back to my story. Curiosity finally got the best of me. I broke down and bought some muffin pans and a collapsible colander the other day to add to my collection of “conversation starters” in my kitchen.
The muffing pans are great! They are lightweight, easy to handle, dishwasher safe and the muffins browned and cooked really good. I was quite amazed. Why can’t I think of things like this? Someone is going to become a millionaire over plastic bake ware!
I made Blueberry Muffins, and with just a small amount of shortening wiped on the inside of the muffin cups, they popped right out!
If you have children who like to cook, this is perfect bake ware for them – they are so easy to use and come in neat colors, which make them exciting for kids.
Here is some information I found on the WWW:
Silicone Bakeware is made from FDA-approved food-grade silicone, resists stains and odors and will withstand oven temperatures up to 500 degrees Fahrenheit and freezer temperatures to -50 degrees Fahrenheit. The products hold their shape for baking and also fold and bend to release baked foods easily. The silicone surface absorbs heat and transfers it to the foods being cooked. Silicone bakeware won’t rust, cooks and cools evenly and cools to the touch after approximately two minutes. It is oven, microwave, refrigerator, freezer and dishwasher safe.
Tips for use:
• Grease pans as directed. Baked goods can stick if pans are not prepared.
• Place Silicone bakeware on a baking sheet before filling with batter and while cooking to make transfer to and from oven easier.
• Watch the timer the first time you bake. Silicone products tend to cook faster - BUT they do not continue to cook once removed from the oven since the pan does not retain the heat.
• DO NOT use sharp knives on pan.
• If you wash bakeware by hand, I found that using a paper towel and dabbing the excess water off was better than drying with a towel which left behind lint.
Go get one of these new silicone casserole dishes, and make the Tuna casserole below! You’ll have fun experimenting, and your family will love the dinner!
Tuna Noodle Casserole II
1 (16 ounce) pkg uncooked
pasta shells
2 (6 ounce) cans tuna,
drained
2 (10.75 ounce) cans cream
of mushroom soup
1 (10.75 ounce) can cream
of celery soup
1 1/4 cups milk
salt & pepper to taste
1 teaspoon minced garlic
8 slices processed American
cheese
1 1/2 cups crushed potato
chips
Boil pasta in salted water until al dente; drain. Return to the pot it was cooked in. Preheat oven to 350 degrees. Spray a 2 1/2 quart casserole dish with cooking spray. Mix tuna with soups, milk, salt, pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Stir mixture into pasta. Spread 1/2 of the noodles into the casserole. Arrange 4 cheese slices over the noodles, then spread the remaining mixture over the cheese. Top with remaining 4 cheese slices and crushed potato chips. Bake, uncovered 20-30 minutes.
Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at dbona5@att.net.
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