They’re great–mine changed my life, and made everything from making cookies to roasting potatoes (neither of which you’ll probably be doing a lot, Miss Atkins 🙂 ) a hell of a lot easier. make sure you have a good and correctly-sized sheet pan to match it.
I haven’t seen them here but we’re going to start looking in the gourmet catering supply shops. I really want one for Martha’s Soy Sticks, which we tried for the first time tonight. We did them just on a greased cookie sheet and they were okay, but everybody raves so much about the Silpat that I. must. have. one.
As for the soy sticks, I really liked them but the Snook wasn’t such a fan. We’re going to try freezing and then thawing the tofu next time, as some people think it improves the texture. I just liked having something really crunchy… YUM. 🙂
what a coincidence—i just whipped up a batch of soy sticks! i’m a huge advocate of freezing the [extra firm] tofu, thawing it, and then squeezing out as much liquid as possible. rather than put a pan and a weigh on top of the block of tofu, i just smash it flat between my hands and squeeze out all the water.
as for the silpat, i actually do have one and tried using it as directed but was afraid that the broiler was going to melt it. instead, i just spritz a little oil on the pan that goes in my toaster oven and flip the suckers about half way through. i’ve always eaten them with BBQ sauce and haven’t tried them with anything else. it might just be the sauce, but i loooooove me some tofu fries! great hangover food. 🙂
Max
August 16, 2003 — 11:46 pm
They’re great–mine changed my life, and made everything from making cookies to roasting potatoes (neither of which you’ll probably be doing a lot, Miss Atkins 🙂 ) a hell of a lot easier. make sure you have a good and correctly-sized sheet pan to match it.
Kris
August 17, 2003 — 12:25 am
I haven’t seen them here but we’re going to start looking in the gourmet catering supply shops. I really want one for Martha’s Soy Sticks, which we tried for the first time tonight. We did them just on a greased cookie sheet and they were okay, but everybody raves so much about the Silpat that I. must. have. one.
As for the soy sticks, I really liked them but the Snook wasn’t such a fan. We’re going to try freezing and then thawing the tofu next time, as some people think it improves the texture. I just liked having something really crunchy… YUM. 🙂
Max
August 17, 2003 — 1:03 am
Kris–there’s a post and a lot of possibly-helpful comments about the soy sticks at http://megan.scatterbrain.org/notmartha/archive/2003_05_01_index.html#94340465 (I apologize if you’ve already seen it). They sound good!
brigita
August 17, 2003 — 7:55 am
what a coincidence—i just whipped up a batch of soy sticks! i’m a huge advocate of freezing the [extra firm] tofu, thawing it, and then squeezing out as much liquid as possible. rather than put a pan and a weigh on top of the block of tofu, i just smash it flat between my hands and squeeze out all the water.
as for the silpat, i actually do have one and tried using it as directed but was afraid that the broiler was going to melt it. instead, i just spritz a little oil on the pan that goes in my toaster oven and flip the suckers about half way through. i’ve always eaten them with BBQ sauce and haven’t tried them with anything else. it might just be the sauce, but i loooooove me some tofu fries! great hangover food. 🙂
Kris
August 17, 2003 — 8:37 am
That’s where I found the recipe, Max. 🙂