Is the Pastry Mat Worth Getting?

[kam]

I am debating on whether I should purchase the Pastry Mat (sample order of Dec Guest Special).

I currently have the Tupperware brand silicone mats and the Silpat mats...both of which I can bake on.

I really think I should have the Party Mat to show guests - but I do not bake pies. And if I do, I use the pillsbury crust that unrolls into the dish. I would buy it in a heartbeat if I could use it in the oven.

Does anyone know why our pastry mat is not oven safe? The product info guide on CC states that it is silicone and heat resistant.

Also, I have seen a few threads about the pastry mat and most just say they bring it along to shows, but don't really mention using it.

I was wondering what everyon else's thought was. Is it worth buying just to show people - or can it be useful?

I am surprised that it is not called for in the Holiday ideas this year (the pretzel wreaths and the Cranberry Bark). Has anyone made these recipes using the pastry mat instead of the parchment paper??

I am on the fence on this one.
Thanks!

 

[pampchefrhondab]

I have it but haven't used it yet. I did get asked if it could be used in the oven at one of my shows, but really couldn't answer the questions (I felt bad). I said I didn't believe it could.

 

[dannyzmom]

If you need one, I have two and will sell you one at 10% off the supply order price if you want it. I just need to get stuff out of here...
I sell them like crazy just by bringing mine to shows.

 

[ChefBeckyD]

I asked about using it in the oven at conference. One of the people from the test kitchen said it couldn't be used in the oven because it is too big. Which is true.....it's huge!

I like mine. I've rolled out sugar cookie dough on it, and I've used it a couple times for no-bake cookies. It's great for that. I'm going to make the Cranberry Crunch recipe and do it on there. I'll let you know how it works!

I do like it though - I really like that fact that if you are doing something hot - like Peanut Brittle - you can pour it out right onto the mat - and it is large enough that it doesn't spill over the edges.

 

[BethCooks4U]

I have two. My husband wanted one for his desk at work. He says it makes the best desk pad - easy to write on. I love mine and have used it a lot in the kitchen.

 

[dannyzmom]

I have two. My husband wanted one for his desk at work. He says it makes the best desk pad - easy to write on. I love mine and have used it a lot in the kitchen.

What a great idea to use it as a desk mat!:thumbup:

 

[mpkegley]

I hadn't thought of doing no bake cookies on it! That is a great idea, instead of putting them on wax paper. I have to remember to tell people that at shows.

 

[chefsteph07]

I asked about using it in the oven at conference. One of the people from the test kitchen said it couldn't be used in the oven because it is too big. Which is true.....it's huge!

I like mine. I've rolled out sugar cookie dough on it, and I've used it a couple times for no-bake cookies. It's great for that. I'm going to make the Cranberry Crunch recipe and do it on there. I'll let you know how it works!

I do like it though - I really like that fact that if you are doing something hot - like Peanut Brittle - you can pour it out right onto the mat - and it is large enough that it doesn't spill over the edges.

Is the recipe for Peanut Brittle around anywhere? If not, can someone post it?

 

[JAE]

Peanut Brittle is on CC under recipe search. I used the Pastry Mat when I made it the other day. Worked great.

 

[RossDeb2]

Can someone please post the recipe...I can't seem to find it. Thanks!

 

[kam]

Excellent ideas! Thanks.

I do make sugar cookies and I had completely forgotten about those. The mat would probably help a lot!

Also now I'm thinking it would be nice to lay down on my "work area" at a show??

Thanks, I think I will order it!

 

[Ginger428]

Can someone please post the recipe...I can't seem to find it. Thanks!

Peanut Brittle


Ingredients:
1 cup sugar
1 cup light corn syrup
1 tablespoon butter or margarine
1 1/2 cups unsalted roasted peanuts
1 teaspoon vanilla extract
1 tablespoon baking soda


Directions:
Combine sugar and corn syrup in (3-qt.) Saucepan. Bring to a boil over medium-high heat. Do not stir. Boil mixture 16-18 minutes or until candy thermometer reaches 325°F (mixture will turn a golden color). Carefully stir in butter and peanuts; return mixture to a boil. Stir in vanilla; remove from heat.
Stir in baking soda (mixture will foam up dramatically); immediately pour peanut brittle onto one side of Pastry Mat. Fold opposite side of mat over like a book to cover brittle. Working quickly, use Baker's Roller® to press brittle into a thin even layer (brittle will harden quickly). Cool completely; remove from mat and break into pieces. Store brittle at room temperature in an airtight container.
Yield: 24 servings

Nutrients per serving: Calories 130, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 2 g, Sodium 180 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2007
The Pampered Chef, Ltd.

 

[Ginger428]

Sorry, I came to this thread to ask a question....

Do you remember the pepper glazed pecans from last winter, well I was wondering instead of parchment paper, can we put them right on the mat to cool? TIA.....

 

[ChefBeckyD]

Sorry, I came to this thread to ask a question....

Do you remember the pepper glazed pecans from last winter, well I was wondering instead of parchment paper, can we put them right on the mat to cool? TIA.....

That is a great idea Ginger! I haven't tried it - but I'm sure if you can do peanut brittle on it, the pecans can be done on it no problem.

Those are soooo good! I'd forgotten about them.....I think I may make some for
an Easy Entertaining Show I am doing!

 

[Ginger428]

That is a great idea Ginger! I haven't tried it - but I'm sure if you can do peanut brittle on it, the pecans can be done on it no problem.

Those are soooo good! I'd forgotten about them.....I think I may make some for
an Easy Entertaining Show I am doing!

Thats what I was thinking also!!! Or like how they showed them last year, in a small SA them wrapped & closed with last years napkin rings ( bought a couple of packs when they were on the outlet)

 

[finley1991]

Great ideas everyone! One of my consultants was asked if it could be used in an oven... and yes, WAY TOO BIG! I have a big viking and it would fit in there, but I don't have a sheet pan big enough to accomodate it anyway!

Love the desk mat idea as well as the no-bake cookies!

 

[ChefBeckyD]

And wouldn't it be better environmentally? You can use it over and over, instead of using buttered aluminum foil or wax paper for all of these things.....

 

[finley1991]

And wouldn't it be better environmentally? You can use it over and over, instead of using buttered aluminum foil or wax paper for all of these things.....

YES!!! And with all of the "green" talk these days that's a great angle to promote!

 

[mommylove_07]

I have it and took it to my first show. I mentioned that you can make your peanut brittle right on the mat and sold three that night.

 

[MissChef]

If you need one, I have two and will sell you one at 10% off the supply order price if you want it. I just need to get stuff out of here...
I sell them like crazy just by bringing mine to shows.

Okay, Carolyn, I'm feeling as dumb as a stick! But I can't find where that pastry mat is on the supply order from???
I'd be interested in maybe buying this from you, (if you haven't already sold it?) but I need to know the exact price, also would you or I pay for shipping? These are just the questions running through my mind

 

[bbenton4]

Does the pastry mat lay flat after being rolled up for a while?

 

[raebates]

Yes. It lays flat after being wadded up in my kit for a couple of weeks. It doesn't crease. It's wonderful!

 

[ChefBeckyD]

My host from Monday bought one after comparing it to her TW one that she can't get to lay flat after it has been rolled up!:thumbup:

 

[raebates]

Yeah, I had one like that. This one is muuuuuuuuch better.

 

[urbnk8]

Okay, Carolyn, I'm feeling as dumb as a stick! But I can't find where that pastry mat is on the supply order from???
I'd be interested in maybe buying this from you, (if you haven't already sold it?) but I need to know the exact price, also would you or I pay for shipping? These are just the questions running through my mind

I'm guessing she means on a personal order, not supply order. But because it is the December guest special, you should be able to get it at the 20% off, PLUS your regular consultant discount!