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Rolling out between two silpats technique


gfron1
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Increasingly I've been rolling things out between two silpats. In particular, my torta de acietes have been going gangbusters, so much so that I was approached by some local investors to mass produce (my answer was no). The two silpat method works great for this because I don't have time to deal with the stickiness, and I get a very uniform thinness. This morning my silpats were sliding around on the countertop so I put a towel underneath. The result was an even thinner product. This has allowed me to get nearly paper thin - literally. Is anyone else doing this type of roll out?

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I prefer using silpat over parchment because I find that the parchment can wrinkle when rolled, causing creases and tears in the dough.

Eileen

I can see that, though I don't have that problem often. Having a kosher kitchen, we have 6 sets of everything (meat, dairy, parve and another set of each for Passover). The cost to outfit the kitchen in full sheet-pan size silpat is prohibitive. I only have the wrinkle problem if I'm using the sheets multiple times. So if I have to toss a sheet of parchment and use a new one to finish a job, that's ok.

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Is anyone else doing this type of roll out?

Now I will! I was just thinking the other day that I don't like using parchment because of the wrinkly factor and didnt even THINK about this. Pie crusts and I don't get along, and its always at this stage. Maybe now I will be less tempted to throw my pie crust across the room when working with it...

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*slaps forehead* I'm having a "why didn't I think of that" moment here.

I will immediately switch from parchment paper. This makes so much more sense. I think you should post this in the "best tips" topic on the cooking thread, too :)

Thanks for the wakeup call, gfron1

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