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Using pastry mats by Lisa Glinska
The latest dessert preparation technologies require convenient, high-quality, and modernized devices. A pastry mat is one of them. Usually, people are used to using parchment paper in the preparation of various dishes, including baked goods. But it is not suitable for all purposes: it curls, slips, burns, and can leave a mark on the finished product. Therefore, many chefs have started using special multifunctional mats.
Today, FoodOboz editorial team shares the secrets of choosing and using baking mats correctly from the famous Ukrainian pastry chef Liza Glinska, which she posted on her Instagram page.
What can a pastry mat be used for
- For baking
- For rolling out dough
- When preparing various products for freezing
- For drying marmalade
Silicone perforated (fine mesh):
- For making cookies, tarts, mousse cakes and crispy bases
- Choux pastry
- Profiteroles or eclairs
- For puff pastry
Teflon
- For pasta
- For biscuits
- For yeast baking
What is the convenience of such mats
- Withstand low and high temperatures (from -40 to +300 C)
- Do not require additional lubrication
- Evenly distribute the temperature over the surface, which allows baked goods to bake evenly
- Products do not stick to such a mat
- Easy to clean and store
If the mat is silicone, Liza Hlinska recommends buying one that is stitched with threads. It is very durable and, thanks to the thread, warms up evenly inside.
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