Redfoxestonia - silicone is great when it works, but some silicon dishes are more non-stick than others. I would say you get what you pay for, except that my best ones are a set of boring-looking grey muffin moulds I got cheap from Tesco. So cheap silicone can be good, but it isn't all good.

What I love it for is freezing things, actually. Cheap or not, nothing sticks to it in the freezer. I use muffin moulds for freezing portions of liquids, and big silicone dishes for open-freezing things like berries or cooked beans. And it's not yucky, it's wibbly and hilarious!

amber - it's difficult to know what to suggest without knowing what you've cooked before - give us a few examples.

beerforyorky - I think I read somewhere that if you can cook an egg pointy-end downwards, the yolk will stay in the middle. That would mean having some kind of rack for boiling them in - but I'd guess they probably do use something like that in factories.

Last edited by hippytea (Mon 18 Mar 13 9:17am)

thanks for the answers, hmm. I might try cause I am curious. the info definately lessens my phobia towards silicone baking stuffs ... although a brush out of silicone for brushing bread surface still seems really odd.
I wonder what Jamie thinks of them?

Haven't really got anything in silicone, other than spatulas and tongs.  One thing I do have is silicone oven mits.  They're fabulous and really heatproof.  So easily washed and last forever.

beerforyorky wrote:

Hard Boiled Eggs.

If I buy commercially manufactured Scotch Eggs (which I can't here anyway) the yoke is always in the middle. I cannot boil eggs and keep the yoke in the middle. Is there a secret of which I'm unaware?

Cheers

Y

if you want centred yolks in a boiled egg,  just make sure to store them laying on their side instead of on point in the carton or rack.  I  forget how long you need to wait after you lay them on their side til they centre themselves though..   overnight is probably good.

Last edited by Ashen (Tue 19 Mar 13 10:22am)

Hi Emma, personally I wouldn't risk it (putting on top of the stove). You'd have the heat up relatively high and take the risk of it cracking/ shattering.

If you do take the risk, be sure to use a suitably sized heat diffuser/ heat diffusing mat.

Oh, and welcome to the forums

Last edited by Maree (Sat 23 Mar 13 10:12am)