Reddit mentions: The best baking mats

No problem, and welcome to the baking club! This is a great first recipe to try because it's super easy, and introduces you to a lot of neat stuff, such as browning butter for enhanced flavor & aroma.

Baking is much more of a science than cooking is (which means that you can actually get really nice, consistent results once you figure out how it all works!), but there are still a lot of little "tribal knowledge" kind of details that you have to pick up along the way, like the brown butter trick & the cooling technique (cool on pan, then cool on rack, THEN eat). Especially in the case of getting the final product right, it's difficult not to be impatient because the final result is right there in front of you, haha!

Here are some tips, if you want to dive further into baking:

• Bakers use full sheets; at home, we half sheets (13" x 18", typically just called a rimmed baking sheet)
  
• Pre-cut parchment sheets are the best thing in the universe (works out to like 12 cents per sheet)
  
• Silpats are like reusable parchment sheets, but I actually don't like them for baking because of the way they affect the dough - I actually really like them for flash-freezing stuff on, so if I want to freeze some cookie dough balls to store for later, they peel right off! Amazon makes their own knockoff set for a third the price
  
• Get yourself a Danish dough hook ($15), it makes manually stirring batters & doughs soooooo easy! Works like magic!
  
• My favorite kitchen tool is this ridiculously expensive spoon ($25), which is 110% worth it because it replaces both a wooden spoon & a spatula; it has the strength of a solid spoon, but with the flexible tip of a spatula, so you can do both jobs at once
  
• If you want to instantly increase your baking game, switch to measuring by weight (not cup size, for example, as a cup of flour can vary a LOT when scooping!) by using a kitchen scale; decent ones are $15, but if you'd like to step up to a better model, this is a newer version of the one I have (does ounces, does grams, removes the weight of the bowl before measuring, and has a pull-out display so you can see the number even with a big bowl on top!)
  
• I use these silicone pot holders to put on my countertops under my hot trays
  
  Regarding baking in general:
  
  
• Stella's book Bravetart is absolutely fantastic to work through, very detailed with lots of good explanations for helping you when you're learning!
  
• Create a solid recipe-storage system, so that you don't lose your "keeper" recipes!
  
• Personally, I focus on finding A+ recipes for my personal recipe collection; these ricotta brown-butter cookies are keepers for sure! I have several "the best" recipes that I've stored over the years, such as pancakes, brownies, chocolate-chip cookies and so on...really next-level stuff that makes baking all worth it!
  
• I do a lot of freezer-based storage for ingredients (like chocolate-chips), raw materials (such as cookie dough), and finish products (such as pre-baked mini-loaves)
  
• Baking is great if you like hardware, as you can branch out into electric stuff (hand mixers, stand mixers, food processors, etc.) & various tools (Twinkie pans, mini-loaf pans, baking steels, etc.), plus it all generally lasts a really long time, not to mention lets you make a ton of stuff with it forever & ever - I make everything from incredible homemade pizza to the best chocolate-chip cookies you've ever had to easy mini baguettes at home!
  
• Baking is also a really great creative outlet; check out the no-knead bread scene sometime, for example
  
  Anyway, feel free to ask questions!

I know you said no to utensils, but I think these are possible exceptions:

Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.

Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.

Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.

SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
   
2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
   
3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
   
4. Other Tools - This list should get you started without too much "fluff"
   vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
   
5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
   
6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
   
7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.
   
   I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.

Silpat, hands down, you're looking for the clear looking ones with visible weaving and the brownish red borders. Many companies make them. There's other "Silicone" mats that are all red, or all blue, but are not a real silpat. And NEVER LET YOUR HUSBAND/SPOUSE/SO use them as a freaking cutting mat. Never cut on them even. Use em, wipe em off with a damp cloth and some soap, and put em away after they have dried. They will be with you forever. This is a nice size, and a two pack off brand, but it's a really reasonable price. I have four of them hanging around. Other supplies that are or should be standard that will come in handy are spring form pans. Great for cake, cheesecake, Galette's etc etc. I use mine all the time. A good set of measuring cups (Meant for dry ingredients), measuring cup for wet, measuring spoons - I like my metal ones that don't come off their ring. A offset spatula - to level your dry goods though the flat back of a butter knife will do in a pinch. A rolling pin - If you can splurge on marble, do it. If you can't, a nice good wooden one will do but marble is great because it stays cold, it's a lot harder for stuff to stick to it and you can chill it wonderfully for when dealing with pastry.

A hand mixer, that can convert to a stand mixer ( Or hell a stand mixer!! I use mine a lot ) some spatula's and mixers/scrapers (I am partial to the GIR spatula's. They're about 20 bucks a pop but they can withstand 500 degree + heat, single piece, fantastic edge, I have like 8 of them in different sizes and colours and they're on Amazon!) Cookie sheets, I use these ones, I prefer them over the "jelly Roll Pan" style ones. Oh and always keep parchment paper. For when you don't have a clean silpat. It makes clean up so much easier. Slap on a sheet, lay down your stuff to be baked, BAM, take it off, crumple, toss in the garbage! Can make an oven bag in a pinch with it too.

there is so much more that I consider essential in a kitchen, but that many people don't but then again, I live in my kitchen and love to bake and cook. I have a food processor, and even a cricut cake machine to cut shapes and words in fondant/gum paste so.

Oh and a good set of biscuit cutters will come in more handy than you can imagine.

I'm not going to say the obvious like knives, basic cookware and large kitchen appliances. If you're in this subreddit, chances are you already have those. Instead I will tell you about my not so obvious but much beloved kitchen gadgets.

A set of nesting tempered glass bowls. Mix ingredients in the big or medium ones, mise en place with the little ones, serve things like tossed salad or mashed potatoes also in the big ones. If you need a bowl, chances are one of these will be the right size, and because they're glass they don't hold on to odors or stains like plastic does.

The Wonder Cup! If your recipe doesn't have weight measurements and you're measuring something like molasses or peanut butter that would be a pain in the ass to get out of a normal measuring cup, Wonder Cup will be your salvation. I would not want to make peanut butter cookies or BBQ sauce (I like molasses in mine) without my Wonder Cup.

Following the same theme, my Mini Measure, aka that measuring shot glass thing. Measures in mL, fluid oz, teaspoons and tablespoons. Sure, you can use a measuring spoon, but I'm kind of clumsy and tend to spill those. Lot less spillage with my little shot glass.

Silpats. I bake a lot of cookies. Grease flat out doesn't work as well and I have almost lost several sheets of raw cookies due to parchment paper slipping and sliding around. Silpats stay where I fucking put them.

Wire baking racks, I prefer the kind that have a grid of wires as opposed to wires only going one way. Thin cookies have a tendency to slide through the latter.

A KitchenAid stand mixer, I could not make meringue or lebkuchen (German spice cookies, the dough is really stiff) without it.

Probe thermometer, I have a Lavatools one and it works quite well. Is the lamb done? I dunno, poke it and find out!

Digital kitchen scale that easily switches to different units. I freaking love European recipes, weighing my ingredients is so much faster and easier than messing with five different measuring tools.

You can cut butter into flour with knives or a fork, but it's easier with a pastry cutter. Several of my go-to baking recipes require cutting butter into flour, if you don't bake much you probably won't use it as much. Also excellent for making egg salad.

Garlic press! Given half a chance I would put garlic in every savory dish I make. I adore garlic.

Nah it's not difficult. It takes a while but most of the time is inactive, just waiting for things to rise.

Tools will make things easier and give more consistent results, but all you really need is a bowl to mix in, a baking sheet to cook on, and an oven to bake with.

I prefer baking sheets to loaf pans, as they give you control over how you shape the loaf. Some of the additional tools I use:

Air Bake baking sheets. These guys are the best baking sheets. I love them for cookies. They're two sheets of metal pressed together with some air in between. I find them great for even baking and no burned bottoms. A regular baking sheet will do you just fine.

Silpat silicone baking sheets. Total luxury, but they give you a 100% nonstick surface to bake on. Without these you'll want to put baking parchment paper (easy to find at any grocery store) and a little cornmeal down on your baking sheet. Alternatively you can use a well oiled loaf pan.

Orbital Mixer These have dough hooks and will knead for you. Totally unnecessary but it does speed up the process so you don't have to knead yourself.

I also use a thermapen that I got for BBQ for checking doneness. I'd never bother at all if I didn't already own one.

All of these things make baking easier, but aren't necessary at all.

For actual baking, here's all most baking recipes are:

Mix some flour, water, yeast, and salt together. Some breads might also include eggs, sugar, butter, or oil. You can mix by hand or with a mixer.

Knead the dough. Basically you work out your aggression on the dough until it's smooth. Push it flat, fold it over, squish it down with the heels of your hands. Takes about 6 minutes (but 6 minutes is longer than you think).

Leave the dough alone for around 2 hours.

Shape the dough. Put it in a loaf pan, shape into a ball, whatever.

Leave it alone another hour or so.

Put it in the oven. Usually for around 20 minutes or so.

If you're more interested PM me and I'll point you at my favorite books/recipes/etc.

Ingredients:

2 and 1/4 cups all purpose flour.

1 teaspoon of salt

3/4 teaspoon of baking soda

1 1/2 sticks of room temperature unsalted butter.

1/4 cup of room temperature cream cheese (regular, not reduced fat. These are cookies, not vegetables)

1 cup packed brown sugar. (light brown sugar preferred)

1/2 cup granulated sugar.

2 eggs.

One teaspoon vanilla extract.

2 cups semi-sweet chocolate chips (I like to put some extra)

Cooking Instructions:

Wisk all dry ingredients (flour, salt, baking soda) in a separate bowl, be sure to mix it well.

Mix all wet ingredients (butter, cream cheese, sugar, and vanilla) in a mixing bowl (preferably an automatic mixer with a paddle attachment) until light and fluffy. Add both eggs, one at a time, be sure to mix well in between each addition. Add the flour mixture, beating well to combine. Finally, stir in the chocolate chips.

Now, here is the MOST IMPORTANT PART. Cover the dough with plastic wrap and refrigerate for MINIMUM 2 hours (overnight would be better, and no more than several days).

When ready to bake - preheat the oven to 375 degrees Fahrenheit.

Create 2-3 tablespoon mounds of dough and spread evenly (at least 2 inches apart) on a greased cookie sheet (or silpats. Link below)

Cook the dough on the center rack for between 9-11 minutes. Take the cookies out of the oven when they look like they would be done in 2 minutes. They will continue to cook once out of the oven. Allow to cool for several minutes, than transfer to a wire rack for further cooling.

If cooked properly, you should be able to pick these cookies up straight off the cookie sheet with your hand, without the need for a spatula.

Yield: 1 1/2 Dozen cookies

LINK TO SILPATS: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=jusatas-20

The cookies should look like this when done: http://imgur.com/h4M1VAA

Best of luck, let me know how they turn out!

Sushi nerd here, happy to get into this.

The word "sushi" is actually Japanese for rice. That's kind of a big misconception about sushi as a cuisine: the rice is really the foundation of the dish, just like bread or pasta is the foundation of most cuisines in other parts of the world. Apprentice sushi chefs in Japan would spend months learning how to make sushi rice well before they ever touched a fish. It's also more than the rice itself; sushi rice is spiced with vinegar, and usually salt or sugar, to give it a sharp flavor that complements the fish that is served with it. For a solid sushi rice recipe, I recommend this one, made by Masaharu Morimoto, the Japanese Iron Chef of almost 30 years.

Now with the rice, you can do all sorts of stuff that technically falls under the realm of "sushi". Most obvious is maki rolls. You've probably seen them before; they're what everybody thinks of when they think of sushi. You take a sheet of nori (seaweed) and add a layer of rice over one side. Basically, you'd need a mat of some kind for this kind of sushi. What you'll do is lay the nori and rice on the mat, add a line of fillings into the middle, and then use the mat to roll one side of the nori over itself, and then press down to give it a nice compact cylinder shape. Then open the mat up, cut the roll into pieces and you're good.

For filling, you may have a harder time finding things that fit the budget-cooking style. You need very fresh fish for sushi, since it's served raw. Most supermarkets don't stock fish at that level, since the demand isn't very high. You'll probably have better luck at an asian market in your area. But keep in mind that sushi with raw fish won't keep. You need to eat it within a few hours or the flavor will start to turn, getting more "fishy" (which is actually a sign of bacteria, and therefore un-fresh fish). For a budget version, I recommend other ingredients. Vegetables like scallion, cucumber, and carrot are all classics. Imitation crab is both cheap and easier to store frozen or refrigerated. Shrimp is cooked before using in sushi. Avocado is popular in American sushi, but remember that avocado will start to brown pretty quickly, and so it may not be what you want in your sushi.

If you want some other ideas, onigiri is a popular snack good in Japan. If you've ever watched anime, you've probably seen them before. To make, just take a handful of that sushi rice from before and roll it into a ball (or that triangle shape the cartoons always use). You can use a strip of nori as a wrapper, to give you a surface that isn't sticky to hold onto. You can fill onigiri with ingredients a lot like the maki rolls. Usually you see less raw fish in onigiri though, so it may be more appealing for a number of reasons.

Nordic Ware makes really great sheet pans, make sure to check that the size you buy will fit in your oven. I also recommend getting a Silpat for easy cooking with no sticking and easy cleanup. As far as gloves, this is the one I have and it is very good quality.

You may also want to get some muffin tins, just in case. Honestly, I have some cheap trays, but I have silicone liners that are also great for easy baking and cleaning.

Hope this helps!

Here is the recipe which also includes a video.

These were sooo yummy, crispy, and surprisingly super easy to make. My sister who does paleo for health reasons recommended that I check out this site and I'm really glad that I did.

 

I ended up cutting my crackers into smaller 1" squares which when rounding up were 1 carb per 4 crackers (Total of about 64 crackers). Elana did 2" squares that yielded 24 crackers at 2/3 carb per cracker. Serve with spread, dip, salsa, guac, cheese, or as a crouton substitute to a salad. Elana also has a keto diet section full of fantastic recipes. Instead of parchment paper, I found it easier to use two Silicone Baking Mats. I'd squish and spread the dough in between these mats and also used a mat as a surface to bake on.

 

Disclaimer: I swear I don't work for Amazon, although I pretty much order everything from them

Okay, so the "minute bread" is somewhat of a misnomer. But "1.5 minute bread" just doesn't have the same ring to it. You can try out all sorts of variations. I like to add garlic powder to the batter for savory sandwiches and cinnamon to the batter for sweet sandwiches (mmm, peanut butter and sf jelly). Definitely my favorite keto-friendly "bread" to date. I make this almost everyday and it satisfies my craving for carby sandwiches without the guilt. Texture-wise, it's pretty dense and bready. Very filling, even if you're a bottomless pit like me. :)

According to my calculations, the entire recipe is 190 calories, 4g net carbs (14g - 10g fiber), 8g fat, 16g protein.

Ingredients:

2 Tbsp (15g) coconut flour

2 Tbsp (15g) flax meal (can substitute almond flour)

.5 tsp baking powder

pinch salt

6 Tbsp egg whites

(optional) sweetener to taste

1. Put coconut flour, flax meal, baking powder, salt, and optional sweetener into a bowl. Mix.
   
   
2. Put egg whites into the bowl. Mix until fully incorporated.
   
   
3. Grease a large plate or microwave silpat (I use the silpat and it's awesome), and dump the "dough" on there. Mold the dough into desired thickness and shape (I usually make a long rectangle-ish shape 1/2 in. thick., which I will cut down the middle to make halves. It rises a tiny bit and doesn't spread out, so make sure it's the shape/size you want).
   
   
4. Pop the thing into the microwave for 1:30 minutes. If it's not done in the center, put it back in the microwave for 10 seconds at a time, until it's all cooked. (Bread made with almond flour should take a little more time to cook).
   
   
5. Slice down the center into halves, and enjoy!
   
   EDIT: fixed baking powder amount. It's .5 teaspoon, not tablespoon.

Coincidentally, I just made this yesterday for the first time; It was very good! A new staple for me. Also by chance I bought this 9.5. x 9.5" square slipat mat, and used it on this recipe. It came out great. I put this square slipat mat in a size larger square oven pan. Easy cleanup, mat is easier to deal with than parchment paper. What a lucky wonderful setup. Highly recommended.

I got the slipat at HomeGoods. I don't know the intended price. I found it loose and they sold it to me for $2. Amazon has them for $18. Guess I scored. I bet if you find one at HomeGoods it will be a lot less than $18. Probably $9. If I get as much use out of it as I think I'm going to I wouldn't even regret $18.

note: it's meant to be a sushi rolling mat. Same material as oven slipats.

1. For measuring by weight: it feels really daunting until you do it the first time, and then it becomes much simpler. I use the King Arthur Flour Ingredient Weight Chart to do conversions. That chart is incredibly comprehensive-I've never needed a weight for anything that isn't listed, but if you ever do, you can just measure out the recommended amount and then toss it on the scale to get a baseline weight to work from.
   
   I have a basic digital food scale from Walmart. No idea what brand, I just like them to be digital and weigh in both ounces and grams, and have a rare feature (that allows you to place an empty container on the scale and then reset the weight to zero before you add ingredients so that you don't have to do that math manually).
   
   I started out converting my recipes into oz. but I ran into two problems: my scale only read two decimals, and it rounded to the nearest .05 oz. For improved accuracy, I've switched to grams and have been much happier. I only weigh items that would normally be measured by cups, like flour and sugar. Things that are measured in tsp. or tbsp. I leave alone because those weights are negligible anyway. I place a mixing bowl onto the food scale and just dump my flours and sugars directly from the package into the bowl to weigh, so I end up using fewer dishes and making less mess. After weighing, I just dump each ingredient into the mixer and stir. It takes a few minutes to switch your brain over to this system, but I absolutely believe it's worth it.
   
   It's also really easy to scale recipes up or down by nearly any amount-for instance, I have one recipe that uses canned pumpkin, but it calls for something like 2 oz. more pumpkin than is in a standard can, so I used to open two cans and discard the remainder because it was very difficult to figure out how to scale the recipe up when some ingredients were divisible by 1/4 cups and others by 1/3. When measuring by weight, I can easily adjust the recipe to use either a single can of pumpkin or two cans by multiplying all my ingredient weights by either .83 or 1.33 respectively.
   
   
2. The silicone baking mats that I use are just flat sheets that sit on the surface of a cookie sheet. I've bought two sets from Amazon as well as a single at from Aldi and all have been roughly equal in terms of quality and performance. Both sets that I bought are now out of stock, but this is comparable. The worst problem that I've found is that many mats are sized to fit inside a half sheet-sized cookie sheet, while most of the cookie sheets sold for home use are slightly narrower, so the mats ride up over the edge of my trays just a bit and can make the cookies slide around as they bake. Since you aren't supposed to cut the mats down, I had to measure my trays and buy the narrowest mats I could find. If half sheet trays weren't so fanged expensive, I would have tossed all my existing cookie sheets and bought new ones to fit the mats.
   
   I doubt silicone mats would work to line cake pans, as you can't cut them and you would need it to cover the sides of the pan to really be effective. However, there are tons of options for silicone baking pans. Here's just one example from Amazon. I've never used these for baking, but I do have a cupcake pan and a mini loaf pan that I use for freezing things like homemade chicken stock, herbs in oil, etc. and have been very happy with them. They aren't as slick as the baking mats so you may still need to oil them-that would be something to research before diving in.

1. Good, I will take a break from writing my speech for communications class :)
   
   
2. I plan on taking some time to relax and spend time with my family. Between work and school, I have been absolutely stressed to the max. I want to cook, bake, decorate, send cards, and enjoy the people and beasts in my life!
   
   
3. I make a lot of cookies, specifically chocolate chip. My cookies are legendary in these parts, and I like to bake a bunch and pack them up in pretty boxes for holiday gifts. I base my recipe off [this one here] (https://www.guittard.com/in-the-kitchen/recipe-detail/the-original-chocolate-chip-cookie) though I tend to use a tad more salt, real butter, and Ghiradelli chips if I can't find the Guittard chocolate disks.
   
   4.[Holiday related baking item, because baking and holidays just go together!] ( http://amzn.com/B00629K4YK)
   
   What are you and /u/WMichaelis going to do tonight, Brain?

I doubly recommend the digital kitchen scale & Cook's Illustrated cookbooks. I also recommend:

• Sideswipe blade if she has a KitchenAid mixer
  
• silpat mat
  
• no-knead bread cookbook
  
• gift certificate to Container Store or Amazon so she can pick out some new bulk food storage containers (I happen to be partial to these OXO ones)
  
• gift certificate to Penzeys Spices
  
  If money is no object, how about a promise to a romantic dinner for 2 at a top rated restaurant like Per Se?

Here are all the things I can think of that would be useful

• Macaron silpat
  
• Macaron silicon mold thing.
  
• Super fine almond flour
  
• Fine sieve
  
• Super fine sieve
  
  Other then that, besides getting them a kitchenaid to beat the meringue, a candy thermometer depending on the type of meringue they are making, or a new oven there isn't much else you can do to help people with macarons.
  
  Oh, actually sorry one other option is The Chefsteps Macaron course which is currently on sale.

I’ve been sharing this a lot but I recommend buying these. They’re amazingly non stick and everything will just slide right off of them when done cooking and to wash as long as it’s right after cooking you can give it a good rinse and wipe it down and it’s clean. Much better than std parchment paper

Today /u/both_of_me and I went to our favorite spot at the Narragansett Bay to do a spring clean up. We like to pick up trash where lazy jerks leave it. I took this picture of the bay while I was relaxing. While I can't PROVE it was from today, I CAN promise you it was from today. I guess this can kinda be proof, since its another picture I took today at the bay, and it was posted to my IG 15 minutes ago? lol

Mother nature made me happy today

Silicone Baking Sheets

The best bang for the buck, so much so that I cut one perfect to fit with my new metal rework platform on my channel. These are pretty much the standard now for inshop use in my opinion.

EDIT// Also, extremely high temp resistance, I use this for all sorts of board rework as well.

I have these awesome silicone mats: http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_1?qid=1419478312&sr=8-1&pi=AC_SX200_QL40

Which literally nothing sticks to them.

So what I do is throw the mat on a cookie sheet, and then grab a handful of shredded mozzarella cheese on there, put some pepperoni, mushrooms, and Italian seasoning on there, then sprinkle a little more chease on top off all that to keep it together.

Bake at 375 °F for 20 min. And you got yourself a perfect keto pizza. Just let it cool a bit and slide the pizza right off the mat. :).

I ate this for dinner almost every single day for 6 months.

Enjoy!

I made it and it is indeed delicious. It makes GREAT sausage and egg sandwhiches with a little cheese. Taste just like something from McDonald's without any of the carbs.

For those that want to make this, I highly suggest a silicon baking mat for non-stick goodness. These mats work wonders.

What kind of things does she like to bake? Cookies, Cupcakes/cakes, breads/pastries/doughs, pies/tarts...? Anything and everything?

Aside from an awesome KitchenAid mixer, my personal favorite baking tool is a Silpat (and having two so you can rotate pans easily is nice. I'm always putting a second pan in after the first one, so it keeps things going.) After getting those, I almost never have to wash my baking pans, and crap doesn't occasionally stick to the pan while baking like it used to. I usually end up moving baked goods to the rack with my fingers because a spatula isn't even necessary with a Silpat much of the time. Freakin' awesome.

If she rolls dough often, she might enjoy one of these pastry mats. I use mine a lot (almost as much as my Silpats), but I roll out dough like every other day.

Get on Amazon and buy some of these.

http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch

And an equal number of these.

http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D

Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.

Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.

Also get one of these.

http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer

Makes uniform slices and you can julienne things like carrots and potatoes.


These really help for doing fruit as well.

http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch

If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.

If you're gonna buy a dehydrator. Get this one.

http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch

Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.

I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.

When roasting potatoes, I do the following:

1. Place the cut potatoes in a mixing bowl along with the oil, spices, salt, etc. Mix well.
   
   
2. Line a baking sheet with aluminum foil. Drizzle 1 Tablespoon of Oil on the foil. Using a paper towel, cover the entire surface of the foil.
   
   
3. Place the potatoes on the baking sheet, making sure none of the pieces are touching. Place in the oven and roast accordingly.
   
   Potatoes can stick to the baking sheet for a number of reasons. Oil is a barrier which helps keep the potatoes from sticking, which is why the above process assures all the potatoes are covered in oil, and a barrier is formed between the foil and potatoes. Sometimes, the amount of starch in a potato can cause the potatoes to stick. However,the above procedure should eliminate this sort of technicality. If the temperature of the oven changes when the potatoes are cooking, this can cause sticking. Once again, not a huge problem when you use the above procedure. Finally, mixing the potatoes when roasting in the oven will help eliminate any sticking. Just make sure to roast the potatoes for 15 minutes or so before mixing. From here, move them around the pan every 5 minutes or so. Works every time;)
   
   Personally, the easiest solution is to replace the aluminum foil with a Silpat: http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960
   
   Nothing sticks to these!
   

I am fond of pastry mats, myself, for working with dough by hands. Which is quite rare, but I use it a lot for things like scones. I don't like cutting boards; I have a difficulty with heavy objects and find silicone sticks to my counter top much better.

Here's an idea of one

I really love them because of their measurements, too. Which saves me from guesswork or whipping out a ruler.

https://www.amazon.com/Pyramid-Pan-Silicone-Kitchen-Healthy/dp/B00A29VVJS

It is very good for glazing. The wells are small enough for a few drops of paint/ custom medium. Since they are conical in shape, as I use the paint in the well, the surface gets lower as the paint sinks down so less surface for evaporation/ drying in the well. The pyramid shape, gives the wells edges for me to drag up the brush tuft and pinch press excess paint off on a corner. The silicone is extremely easy to clean and paint rubs right off.
With a wet palette, it messes up my glaze consistency when it absorbs moisture and also with such a thin medium, it tends to spill out over a wide surface of the palette and dry fast. I lay a sponge cloth over the top when away from the desk to keep moist.

Agree with all of the above. I have a standard oven (nothing fancy, no big commercial sized cooker) and a half sheet pan fits quite nicely in my oven with room to spare. And I find a half-sheet is the perfect size for almost everything.

Ditch the non-cook stuff, buy basic aluminum sheet pans like this one:

http://www.amazon.com/Fat-Daddios-Aluminum-Gauge-Sheet/dp/B001IZZGKU

And get either a Silpat:

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Or a box of parchment sheets:

http://www.amazon.com/2dayShip-Premium-Quilon-Parchmet-Baking/dp/B00UVTEPXS

(or both, really - the parchment is useful for so many things)

Ugh. Paying for life and grad school at the same time and trying to save money for student teaching when I'll have zero income is really dragging me down and pumping up my anxiety on days like today when there are very few jobs posted, and I find myself sitting at home instead of working like I planned (I'm a substitute teacher). Now I'm going to spend half my day just stressing about finances because I'm out a day of potential pay. I do have some things pre-booked the next couple weeks though, so I will have less days to fill in on the fly. But still. Stressin'.

One of my favorite stress relievers is baking. I get in the zone of just getting through the recipe, and I get to eat all the good stuff through the entire process... from cookie dough to brownie batter to whatever the finished product is. And then I usually ditch the batch on someone else so I don't have two dozen cookies to myself, and I make other people happy. It always cheers me up a bit. :) This isn't an actual food, but I have these baking mats on my kitchen list because they'd make baking loads easier and I wouldn't keep going through parchment paper to line my pans.

This and a billion more. Something like this is what my family uses, but probably better quality. All they really provided you with in the above commercial is this in plastic and a knife guide? I'm pretty sure everyone can cut sushi by eye.

Fromer's guide to France would be good. Recommend she goes to Lyon the birthplace of Paul Bocuse... ummm, as for baking, a Silpat would be pretty cool. Orrrr, a creme brulee torch? Or dishes she can bake and serve in? Or, still... a baking cookbook. ;D

Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer

Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat

Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum

Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown

Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.

I'm assuming he's already found a gift for his wife, but I have these and have been extremely happy with them. They perform just as well as Silpat, but cost much less.

Here are some ideas:

• Shun Nakiri knife?
  
  
• Microplane grate. This is what I use for finely mincing ginger and zesting citrus
  
  
• Spice dabba, indispensable for keeping whole (i.e., unground) spices in a compact form factor.
  
  
• Silpat baking mat, great for converting any baking pans into a nonstick version. I've used it to roast vegetables, bake cookies and even macarons.
  
  
• Mandoline, self-explanatory. Great for making uniform slices or strips of vegetables for gratins or casseroles. I made the ratatouille in Pixar's Ratatouille with this!
  
  
• Combination pressure-cooker/steamer/rice cooker/slow cooker. This is an electric pressure cooker that has the advantage of not requiring the same amount of babysitting as a typical stovetop pressure cooker. If your GF cooks with a lot of beans and lentils, then pressure cooking is something she'll appreciate.
  
  
• Plenty by Ottolenghi features highly inventive vegetarian cooking using a wide assortment of vegetables. The book has a middle eastern emphasis, but still contains recipes from all over the globe. My favorite is the Soba noodles with mango and eggplant.

AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.ca/dp/B0725GYNG6/

I just bought 2 of these and they work great. Lots of my terpine sauce drips on the map and you can easily scrape it off later to get a big dab :)

Have you tried a silicon baking mat? I love them. I also use a lot of silicon baking tray molds and cupcake molds. They're great of the oven or for the microwave.

I bought parchment paper several years ago and almost never use it.

A good way to store flours so they aren't exposed to humidity or bugs. I use these. Also a pastry mat and pastry scraper. And a kitchen scale is a must. Some of the best bread and pizza dough recipes rely on weight rather than volume, and having a kitchen scale will allow you to do British and European recipes, as they go by weight and metric measurements most of the time.

this may not help now, but later for sure. amazon has an affordable set of silicone sheets people use for baking, but i've found that theyre wonderful for keeping stuff submerged if youre willing to destroy one. link if you care:
https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Sheet/dp/B0725GYNG6

i cut a circle that fits the container so nothing slips through and cut a fast food cup straw hole style x in the middle so gasses can pass through the sheet as well as a weight on top. some people do the same thing with cabbage leaves in their kraut ferments

The most beautiful orange thing I know of, it would make delicious meals.

Thanks for such a detailed reply. I'm looking specifically at these Artisan silicon mats, not actually Silpat, since they're less than half the price and have equally good Amazon reviews. I've seen customers' pictures so I'm familiar with the size relative to half sheet pans and although they're a little smaller than Silpats I don't think it's a difference worth $25 to me.

I plan to use it mostly for roasting vegetables and baking breads, so the tip about the bread is especially helpful, but I believe my oven heats from the bottom so I should be good.

Is there anything stopping me from using silicon mats on nonstick pans? Just so I still have the option of the nonstick if I don't like the mats.

I have these and I highly recommend them:

https://smile.amazon.com/gp/product/B00629K4YK/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

There are a lot of similar ones out there though and they all do the same thing. I got those because you can get a set of two cheaper than buying just one Silpat mat (which is the original I think?).

It prevents things that you bake on them from sticking, and it also makes cleaning up a lot quicker since you can wipe off the little bits that stick on there way easier than if they get baked onto a baking sheet. I use them when I make fathead pizza, cookies, jalapeno poppers, roasted chicken etc etc.

silpat is great, i learned about 'em in culinary school when we had to make parmesan tweels and similar items...pick one up on amazon for a few bucks, here is the one i have, you'll be glad you bought it, stranger danger, have an upvote, cheers

https://www.amazon.com/Silpat-11-5-Non-Stick-Silicone-Baking/dp/B00008T960

Use baking liners. The are good for even baking, non-stick and easy clean up: Baking Liners

You can try one of those plastic cutting mats for sewing. One of these https://www.amazon.com/gp/aw/d/B00L5I8RTW/ref=zg_bs_262643011_13?ie=UTF8&psc=1&refRID=YMBFT6YKR9K9KT8FAF8H some of them are better quality than others, and they come in different sizes.

I roll out my smaller doughs on a silicone baking mat. This is the exact one I have, and I love it! https://www.amazon.com/gp/aw/d/B00IY1C7D0/ref=mp_s_a_1_13?ie=UTF8&qid=1511365887&sr=1-13&pi=AC_SX236_SY340_FMwebp_QL65

These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.

Happy 3.14159 day!

I have this for baking and then these egg things for hard boiling eggs look neat.

I use these at home. They are cheap and work great. If those are also too big, maybe these fit?

It seems to me you can get a solution cheaply without taking a food safety risk.

I think the pastry mat was another find at T.J.Maxx. I've seen them at Walmart and Target too.

I searched for pastry mats on Amazon and came up with the following:

Conimar Kitchen - This one had the most reviews and a 4.5 star rating.

Norpro - This one is a bit smaller but also seems to have very positive reviews.

One thing I would look for in reviews is whether or not the mat will roll in on itself. The mat I currently have tends to do that so we usually use masking tape to stick it down to the table I work on if I need to use it. However, since it's the first one I've owned I'm not sure if that's just an issue with all pastry mats because of how they are packaged.

Or a [silicone baking mat](AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_api_i_VLH1DbVR2SK85) if it's an eco-friendly issue for her. Cheap, easy to clean, and lasts a long time!

I got this set on Amazon last year, and just bought another set this year. For the price, they work great. I bake everything on them.

If you want a re-usable option to protect your pan, a Silpat is mighty useful.

I would really love some [baking mats] (https://www.amazon.com/dp/B0725GYNG6/?coliid=I3K7HAVZOCHLHP&colid=2D4023CWWPVMR&psc=1&ref_=lv_ov_lig_dp_it)!

It's called a [silicone baking mat](http://www.Silpat.com/ AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2" https://www.amazon.com/dp/B00008T960/ref=cm_sw_r_cp_apa_vWebAbH8ZNBX4), and they are awesome!!

A silicone baking mat. Silpat is one brand. They last about 10 years with normal use. You CANNOT cut on them. They work awesome for cookies, frozen pizza, French fries, etc.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Have you tried baking on silicone? I've found when I use silicone baking sheets my cookies won't get brown on the bottom. That might keep things from burning. I'd still recommend cooking in the middle/toward the top though.

This kind brown slightly: http://www.amazon.com/Silicone-Baking-Mat-Protects-Guarantee/dp/B00C8UODW6

This kind don't brown at all: http://www.amazon.com/Wilton-Easy-Silicone-10-Inch-15-Inch/dp/B000FPX4G2

For cakes and such there are also silicone molds, so if you find the mats keep things from burning, the molds should as well.

AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_r69VDbWWPJ8JR

these work great!

I... don't know much about lorises, although their name sounds like the plural should be 'lori' and that's just really funny sounding.

This is such a hard contest whyyyyyyy

<3

We have a silpat which is awesome for baking, and just some commercial/restaurant style non sticks from gordon food service (a restaurant food & equipment store)

Instead of parchment paper, you should pick this up:
http://www.amazon.com/gp/product/B00008T960/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

It's even better then parchment paper. I was hesitent at first cause of the $25 but its totally worth it.

I actually have the exact ones in the gif! they're oven safe too!

So true! Every ketoer should have one of these silicone mats. Some applications:

cheese cookies

baking provolone for crispy taco shells

keto pizza

oopsie bread

*flax crackers

I put together a simple Moulder Strip for my stove fuel canister. Check it out: https://imgur.com/a/6RSOnL6

A fun project to keep a isobutane canister running in cold weather. It transfers heat from the flame to the canister via copper strip.

Materials:

• Velcro straps: https://www.amazon.com/gp/product/B000EDOSSI
  
• Copper strip: https://www.amazon.com/gp/product/B01N9JAATN
  
• Silicone: https://www.amazon.com/gp/product/B0725GYNG6
  
  ---
  
  More details here: https://backpackinglight.com/forums/topic/moulder-strip-directions/
  
  /u/DavidHikinginAlaska is knowledgable about this, way more than me.

Sweet, I will have to try those out.

That's not really a silicone mat though, it's a nonstick coated fabric I believe for most of them :-)

This is a silicone mat, which is why I was confused.

I don't know if there is a vid, but it sounds like you are thinking of this post where u/fabreze uses this.

Edit: I only remember because I was intrigued by the idea too.

or save $5 more and get the #1 seller http://www.amazon.com/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1422024388&sr=1-13&keywords=baking+mats

We're putting an induction stove top in and we were concerned about the bottom of the cast iron pans scratching the ceramic glass top. Have you had any problems with this? We were thinking about getting some of these silicon sheets to protect the surface. Is it necessary?

i'd try using something like a Crème brûlée torch from like 6-8 inches away.

you could also try cutting the stencil out of a silicone baking mat but it's pretty flexible, so i'm not sure how well that may or may not work.



or you can fake it in photoshop if you're decent at it.

Different brand. But here you go. https://www.amazon.com/Non-slip-Measurements-Folksy-Super-Kitchen/dp/B01ACUA8HC/ref=sr_1_1?ie=UTF8&qid=1499657752&sr=8-1&keywords=silicone+mat+measurements

also recommend these https://www.amazon.com/AmazonBasics-Silicone-Baking-Mat-Pack/dp/B00V5IM0EU/ref=sr_1_1?ie=UTF8&qid=1499657881&sr=8-1&keywords=amazon+silicone+baking

I'd also recommend these baking mats! FH and I went to a few cooking classes where we all used these and everyone wanted to buy them after.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Thank you so much for doing this. It's so thoughtful. It's my turn.

I think I've gifted to at least 10 group gifts, so far. Since it is the most recent here's the humper gifting.

And the week before that, was Lotrouble's birthday group gift.

I've also contributed to adalab's, wampy's, panda's, abby's, caturday's, radler's, jphoenix's, billy's (slytherin something rather) and a couple others that I am completely blanking on.

Baking mats!

Best thing you can do here is partially pre-cook the bacon. Lay out the strips on a sheet pan, and bake at 400F for 5-8 minutes, then drain. The bacon should be partially rendered, but still pliable.

Another thing that might be helpful would be to get a Silpat mat, and lose the foil.

huh. a pyramid pan like this? So, do you smoosh the unbaked treat into the pyramids and then they bake into little shapes that can be broken out after baking? What sort of recipes work well? I'm intrigued!

I think its actually something like this. It's a non-stick surface.

You could also get something like this and preform the doughs to the appropriate diameter.

Have you looked at something like this

A silicon baking sheet should work as well, also is reusable. Amazon link just to show what I'm talking about.

> silpat

It's a brand name silicone baking mat.

https://www.amazon.com/Silpat-Premium-Non-Stick-Silicone-Baking/dp/B00008T960

There's no-name brands much cheaper that work as well.

Silicone baking mat on top of your cookie sheet (or whatever pan you're using). Works wonders!

Psst. Get a mat. Makes it easier to roll them tightly. Also my mom sticks them in the fridge for 30 minutes before she cuts them. Aaaaand now I want to make sushi.

Put it on a silicone cooking mat, and put a piece of cooking sprayed piece of parchment paper on top and flatten it out. Nothing will stick at all.

I use a silicone mat like this and place parchment paper over the dough to prevent it sticking to the rolling pin (maybe overkill, but I’m afraid to add too much flour).

So if you were to use a glass bowl, and leave the remaining components, what would the problem be? Say you were to use a glass bowl, a [metal dryer vent](http://dryerventcleaningmrduct.com/images/userimages/Dryer%20Venting%201.jpg "The one on the bottom left, $8 for like 10 feet"), and silicone sheets for the top and bottom. Would this be acceptable, and if not, why?

I bought some silicone sheets at Costco that I use. They are also available on Amazon here:https://www.amazon.ca/Artisan-pk-Non-Stick-Silicone-Baking/dp/B00629K4YK?source=googleshopping&locale=en-CA&tag=googcana-20&ref=pd_sl_4dhkcvjc0_e

The pyramid baking sheet is way cheaper on Amazon.

http://www.amazon.com/Pyramid-Pan-Silicone-Kitchen-Healthy/dp/B00A29VVJS/ref=sr_1_1?ie=UTF8&qid=1463185159&sr=8-1&keywords=pyramid+baking+sheet

I meal prep... and I’m lazy. And I hate cleaning baking sheets so silicone baking mats would help continue my laziness. ♥️

Here's some of the stuff I get/got from Amazon since starting Keto back in Sept of 13.

Almond Flour(5LB) I buy this every couple months - http://smile.amazon.com/dp/B0055IRNAC

Quest Bars - http://smile.amazon.com/dp/B00DLDH1N2

Silicone Molds - http://smile.amazon.com/dp/B001T4URXG ; http://smile.amazon.com/dp/B00D6V59Y2

Swerve(Conf sugar) - http://smile.amazon.com/dp/B004X73DAU

Zero Carb Protein Powder - http://smile.amazon.com/dp/B000E95HP0

Psyllium Husk - http://smile.amazon.com/dp/B002RWUNYM

Silicone Mats - http://smile.amazon.com/dp/B00629K4YK

Yeah, my cat's spot is in the narrow hallway in front of our front door, but the mat is really unobtrusive, so I like it. Works for me anyway. This is more or less what I have, although I think mine is thinner than this one.

If you have the room for it on your desk, one of these under each base will keep them still in an earthquake. I picked up that 2-pack soon after getting my X-55, and I haven't noticed any movement since using them. The only downside is that they're pretty big. I think you may be able to cut them and have them intact, but I haven't tried.

You don't, really. Most recipes are supposed to be sticky. You can reserve a little of the flour for the kneading process, and add a little bit as needed. You can also let the dough for 10-20 minutes after all of the ingredients are incorporated into your dough ball - this will allow the water to more fully hydrate the flour, which will make it less sticky when you work with it. Make sure you keep it covered while it rests, though, or a crust will form.

Beyond that, though, you just have to learn how to work with sticky dough. Stand mixers are great for sticky dough, or get a bench scraper as already suggested. Another option is to get a pastry mat like this, which will keep the dough from sticking. Just make sure you put a little water under the mat beforehand to keep it from sliding around.

Now, as for shaping the dough (once it has risen) - your post reads like you aren't giving it any time to rise, and are going straight from kneading to shaping. That is a terrible idea and won't work at all, but I'm probably misinterpreting your post. Your dough should not be very sticky when you are shaping it. If it is, then either the recipe is bad or you are following it incorrectly. As others have said, get a kitchen scale. Don't bother with recipes that use volume measurements.

They're 4.5 stars with over 1500 ratings. That sounds like decent reviews to me for something that is about a quarter of the price of the Silpat brand, which btw, gets about the same average review with 2300 reviews. What am I missing?

Hmmm - You can probably prevent a pointy middle by keeping the ones you aren't cooking in the refrigerator. I make bread in batches of four, and when it comes to baking I put two loaves in the oven and the other two in the refrigerator until the first two are done baking.

Or you could borrow a larger oven.

I bake mine on aluminum trays with silicone liners. I also spread olive oil over the baking liners and on the edges of the tray.

So those baking sheets are SilPat?

HERE you go

Did you use wax paper or parchment paper? Wax paper isn't meant to be used in the oven, parchment paper is. Next time use parchment paper or tin foil with a spray of cooking oil on it. Or invest in one of these babies.

https://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960

Baking stuff?

AmazonBasics Reusable Silicone Baking Cups, Pack of 12

AmazonBasics Silicone Baking Mat - 2-Pack

AmazonBasics 6-Piece Nonstick Bakeware Set

AmazonBasics Glass Oblong Baking Dishes - 2-Pack

​

http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_1?ie=UTF8&qid=1457836510&sr=8-1&keywords=sil+pads

Silicon baking mats and adjust-a-cup measuring cups.

Edit: I'm also partial to the #20(2 tbsp) and #40(4 tbsp/1/4 cup) dishers.

You don't need a pizza stone.

We build our pizzas on a silpat and put it directly on the rack. All it takes is 7-8 minutes @ 500F.

Do not bake with wax paper. If you're making macarons, I prefer to use a Silpat, however, many people feel that the silpat doesn't give the macaron the proper crunch.

Silpat Baking Mat to the rescue!

Get this https://www.amazon.com/dp/B00MM80ZLW/ref=cm_sw_r_awd_hTb.ub0KMZWF5

https://www.amazon.com/gp/aw/d/B0725GYNG6/ref=mp_s_a_1_3?ie=UTF8&qid=1521601943&sr=1-3&pi=AC_SX236_SY340_FMwebp_QL65&th=1&psc=1

I use the mio silicone baking mats which are the same as the expensive silpat mats. I've even baked cheese directly on these for some faux chips. I've yet to have something stick.

Haven't been gifted yet.

Would very much like this

Dolordepan - a painful condition that occurs when someone is struck upon the head with a loaf of 2 day old hardened Italian bread.

I just work on one of these AmazonBasics Silicone Baking Mat - 2-Pack https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_apa_i_856ZCbFNNYXSC


When I'm done anything that leaked peels right off.

Are you an insane person?

Or do they just not have Sil-pat where you're from?

Pastry chefs use them they're so amazingly nonstick. Never need to be oiled. These things are magic.

Aside from the printing on top of the silicone, a practice I believe Oil Slick recently stopped by no fault of their own, but rather in response to the bad practices by some of their customers (Good Guy Company, amirite?), these should be identical to other silicone "baking mats" you can find at most stores that carry kitchen equipment.

http://www.amazon.com/Artisan-Silicone-Baking-Surface-11inches/dp/B00629K4YK/ref=sr_1_1?ie=UTF8&qid=1369513273&sr=8-1&keywords=silicone+baking+mat

In short: don't heat the mats too greatly (avoid hitting them with your torch, or with recently-torched equipment), and DO NOT BLAST onto them with solvent. Also, avoid scraping and poking the mat with tools & dabbers, as this can result in perforation and ultimately to tiny chunks of silicone in your oil. (/r/CannabisExtracts /r/BHOInfo)