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<blockquote data-quote="Marguerite" data-source="post: 175697" data-attributes="member: 1991"><p>G'day again folks.</p><p></p><p>Sharon-LDM, go easy on yourself. The exercise class sounds great though.</p><p></p><p>And Adrianne, I was wondering how you were getting on with the fair. Sorry to hear about your jaw. Sounds painful. Doesn't sound like infection, though. An infection causing that would have probably given you a fever by now. Sounds more like TMJ dysfunction. Massage, heat, and time to unlock the cramped muscle. See a doctor or dentist if it's worrying you.</p><p></p><p>mother in law's dinner went really well. I quickly cooked up pork medallions in plum sauce with some stir-fried vegetables and enoki mushrooms on the side, followed by the cake and some choc-walnut brownies I baked last night. She felt really spoiled, which was exactly what I was after.</p><p></p><p>The trick with the silicone baking things - you should stand them on something solid and preferably metal, such as an old pizza tray or scone tray. </p><p></p><p>You might need to dust inside with a little flour or icing sugar first, or a little oil instead, although I've never had anything stick.</p><p></p><p>And when you take something out of the oven, DO NOT unmould it right away because whatever you just took out will be at its softest and most vulnerable. Instead, wait about five minutes and THEN unmould it. </p><p></p><p>I'm so sold on the stuff that I went out and bought a silicone baking sheet. It needs to be put on a metal tray (otherwise biscuits etc will just sag and fall through the bars of the oven) but it's like using non-disposable, non-slip baking paper which just wipes clean. I also use it as a pastry sheet to keep my kitchen bench clean. I can roll out pastry on it, cut the pastry out and bake it, all without having to move the pastry from the sheet if I don't want to. Very good for complex shape cookies.</p><p></p><p>I even bought silicone patty pan cases the other day, I used some tonight. I love them!</p><p></p><p>The only trouble is, some of the stuff is so cheap that it's not as strong as it needs to be. But the worst that can happen (other than putting it in an oven that's too hot, which I've never done) is what happened tonight, when the sides of the cake mould collapsed a bit under the weight of the mix. But the end result - you really wouldn't notice. It turned out with an almost mirror-smooth finish like it had an egg wash and looked great dredged in icing sugar. Next time, I'll make brioche in it, that shouldn't collapse.</p><p></p><p>I strongly recommend you buy something cheap and play with it. Even those patty pan cases - put them in your muffin tray if you like (I didn't, I just sat them on the flat metal sheet I had the cake on). And because they're plastic, I was able to get them out of the oven with my bare hands (not recommended to grip, just touch and drag).</p><p></p><p>Go on. Go play! My cookware cupboard is looking more like the toybox every week!</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 175697, member: 1991"] G'day again folks. Sharon-LDM, go easy on yourself. The exercise class sounds great though. And Adrianne, I was wondering how you were getting on with the fair. Sorry to hear about your jaw. Sounds painful. Doesn't sound like infection, though. An infection causing that would have probably given you a fever by now. Sounds more like TMJ dysfunction. Massage, heat, and time to unlock the cramped muscle. See a doctor or dentist if it's worrying you. mother in law's dinner went really well. I quickly cooked up pork medallions in plum sauce with some stir-fried vegetables and enoki mushrooms on the side, followed by the cake and some choc-walnut brownies I baked last night. She felt really spoiled, which was exactly what I was after. The trick with the silicone baking things - you should stand them on something solid and preferably metal, such as an old pizza tray or scone tray. You might need to dust inside with a little flour or icing sugar first, or a little oil instead, although I've never had anything stick. And when you take something out of the oven, DO NOT unmould it right away because whatever you just took out will be at its softest and most vulnerable. Instead, wait about five minutes and THEN unmould it. I'm so sold on the stuff that I went out and bought a silicone baking sheet. It needs to be put on a metal tray (otherwise biscuits etc will just sag and fall through the bars of the oven) but it's like using non-disposable, non-slip baking paper which just wipes clean. I also use it as a pastry sheet to keep my kitchen bench clean. I can roll out pastry on it, cut the pastry out and bake it, all without having to move the pastry from the sheet if I don't want to. Very good for complex shape cookies. I even bought silicone patty pan cases the other day, I used some tonight. I love them! The only trouble is, some of the stuff is so cheap that it's not as strong as it needs to be. But the worst that can happen (other than putting it in an oven that's too hot, which I've never done) is what happened tonight, when the sides of the cake mould collapsed a bit under the weight of the mix. But the end result - you really wouldn't notice. It turned out with an almost mirror-smooth finish like it had an egg wash and looked great dredged in icing sugar. Next time, I'll make brioche in it, that shouldn't collapse. I strongly recommend you buy something cheap and play with it. Even those patty pan cases - put them in your muffin tray if you like (I didn't, I just sat them on the flat metal sheet I had the cake on). And because they're plastic, I was able to get them out of the oven with my bare hands (not recommended to grip, just touch and drag). Go on. Go play! My cookware cupboard is looking more like the toybox every week! Marg [/QUOTE]
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