Is silicone better for baking?
Online Answer
For baking, thicker silicone ware is better, she says, as is light-colored silicone ware. "Dark colors tend to absorb heat differently than light colors. Also, consider the surface of the silicone. Shiny, slick surfaces will give you more of those non-stick properties.
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about 3-4 minutesWhen the water is boiling, reduce it to a simmer, and slowly lower the silicone molds into the water. Cook for about 3-4 minutes. Remove and serve with salt, pepper, cheese, avocado, etc. Note: If you like your yolks a little less gooey, spoon some water onto the top of the egg and drain before serving.
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Although your spatulas look clean after washing, they probably retain a thin layer of oil, which eats away at the rubber, turning it soft and sticky. ... Various brands of silicone spatulas, therefore, claim that they are "heat resistant" or "heat proof" from 425 to 900 degrees.
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about 3-4 minutesBring it to a boil. Meanwhile, rub a little oil around the inside of the baking molds, then crack 1 egg into each. When the water is boiling, reduce it to a simmer, and slowly lower the silicone molds into the water. Cook for about 3-4 minutes.
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Spray nonstick cooking spray on the poached egg cups. Crack one egg in each cup. Set the egg filled cup into the pot of boiling water and cover with lid. Cook until desired doneness.
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The additives that are commonly added in China-made silicone bakeware are: BHT, a carcinogen and DEHP and DBP phthalates, which are endocrine disruptors. DEHP is also a probable carcinogen. These carcinogens build up in the human body and can cause cancer.
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