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February 2013 Newsletter
“The Taste” Competitor Uses Silpat®Posted on February 1st, 2013 by Jerilyn
ABC’s new cooking competition, “The Taste”, premiered last week. If you missed it, you are missing out! Sixteen competitors, from professional chefs to home cooks, compete to impress four of the world’s most notable chefs. All dishes are judged in a blind taste test. The taste of a single spoonful can catapult a contender to the top or send him packing.
Twenty-four-year-old Mississippi home cook, Lauren Scott, wowed the judges baking a flourless chocolate cake with a pistachio-bourbon ganache and pistachio brittle. Scott used a Silpat® to prepare the recipe.
Find more information on “The Taste” and Lauren Scott’s recipe here.
“Getting out of Sticky Situations”Posted on February 1st, 2013 by Jerilyn
Home Furnishing News (HFN) featured Pastry Chef James Mullaney on a fun demonstration, “Getting out of Sticky Situations”, at the Atlanta International Gift & Home Furnishings Market.
Chef Mullaney prepared recipes including baked barbeque chicken wings, baked brie en croute, handmade cheese pizza and pecan pralines using the Silpat® product range. The audience had the opportunity to learn about products, taste the delicious preparations and even win a giveaway.
New to the retail market, the Silpat® Entremet made a solid entrance to the Silpat® product range. Chef Mullaney prepared chocolate fudge brownies and vanilla sponge cake using this non-stick baking dish. When unmolding, the desserts slid right out of the pan, delivering a beautiful presentation.
Every Day with Rachael Ray Showcases SilpatPosted on February 1st, 2013 by Jerilyn
Every Day with Rachael Ray (1.8 million circ.) showcases Silpat® as a product that helps “make healthful cooking practically automatic” featured in the “Healthify Your Kitchen” booklet.
Continue your New Year’s resolution and eliminate greasy sprays by opting for the Silpat® product range. Try roasting vegetables, fish or potatoes for your family dinner tonight.
Peanut Butter Blossom CookiesPosted on February 1st, 2013 by Jerilyn
The Reese’s Facebook Page (10.1 million circ.) shared a photo and recipe from The Novice Chef Blog of Peanut Butter Blossom Cookies baked on a Silpat®.
This recipe calls for a full size Reese’s Peanut Butter Cup in the center of each peanut butter cookie. The Peanut Butter Cup melts inside the cookie, forming a peanut buttery taste of heaven! Check out how to make these cookies yourself here.
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