Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

RacyRed

lil_me wrote: »

How else can I get bread rolls, pizza bases etc to rise?????

I used to use the airing cupboard at the old house where the heater tank was, had shelves in so I used to pop them on there. New house has a combi in the garage.....what else can I use to put them in to rise??? Was thinking of using the oven but don't know what temperature & don't want to cook them

If your microwave is large enough pop them in there and leave the door very slightly open so that the light stays on. I find this usually generates enough heat to help rising without cooking the dough.

Churchmouse

Off topic, but just wanted to say, how lovely to see you post Racyred:D Would love to see you back on the Daily, with the latest on the *riverbank*

take care, CMxxx

lil_me

RacyRed thanks for that, unfortunately my microwave light goes off after 1 minute if it's left open at all damn energy saving things.

Any more ideas anyone ?

meanmarie

I just leave dough in kitchen to prove....near radiator if it is a cold day. It takes longer, but not much IMHO. I have also left dough to prove overnight with no appreciable disadvantages


Marie

homealone_2

do you need to butter the new silicone rubber type cake tins and if i bought a devils food cake that should be split into 2 seven ince tins will it be ok to throe whole lot in cake tin and then use frosting to cover cake instead of in middle as it supposed to be a birthday cake



oooh too late now have done the deed so time will tell, cross fingers for me, have another cake mix just in case or may even make my own think bne easier in end

freyasmum

Hi,

Just in case anyone else in reading this later... I don't grease my silicone cake tins - the important thing is to leave the cake to cool before removing, though as it will just crumble into bits if you try to do it whilst warm.

Also, re the devils food cake. That should be fine, just watch your cooking time as cooking it in one tin will take longer. Check it once the time is up and then every 5-10 mins thereafter. It will be fine done this way. However, IMHO, I would prefer to have frosting in the middle as well as I'm obviously greedy and I would be afraid it might be a taint dry?

Lx

Skint_Catt

I can't get my head round cooking in silicone! There are enough chemicals in everyday life without adding more to the food you are cooking! Who knows what comes off these things and into your food when its heated.

And before anyone says 'well its been tested and must be safe to be marketed' they thought that about DTE and Thalidomide! :eek:

Off my soap box now!

Savvy_Sue

I can see where you're coming from, Skint Catt, but the chap we share the house with is reasonably paranoid on that level, and he's fine with silicone: he says it's pretty inert stuff. If HE had any worries, I don't say I'd stop using it, but I would pause for thought ...

What I find when I cook cakes in silicone 'tins' is that they come out all shiny on the bottom and sides: it's a quite different finish to a normal tin, or even using a non-stick paper liner which is what I used to do before these were cheap in Lidl or Aldi! The edges are crisper, too, I think. But still tasty!

About to cook a bread pud so I might see how that turns out in silicone ...

Oh and I don't grease mine either.

gunsandbanjos

I'm not sure silicone is particularly 'inert'. It has been banned in how many countries for use in breast implants(slightly different context i know) but none the less i wouldnt use it for cooking. IMHO

tattycath

Hi. I've seen these silicone 'tins' and they seem so soft and pliable, I have coincern that if the oven is too hot they might melt, how do you get the cake out? what are the advantages of using silicone as opposed to a 'normal' non stick tin please?