Silicone Egg Poachers

 

There's more than one way to poach an egg, that's for sure.I'm still practicing the whirlpool method, but I took a crack at these Nerith silicone PoachPod from Lamson & Goodnow.I agree with the recent thumbs-up from The New York Times(subscription required). The eggs come up from the water with a rich flavor since hardly any poaching water mixes in to them.

I made a simple supper by tossing baby arugula with olive oil, lemon juice, and salt and pepper and then broke two poached eggs on top, served with sides of blood orange slices and wheat toast.

Poaching in the pod means you must use a pot with a lid. Since silicone doesn't allow much heat through, the egg is "poached" by both steam and the surrounding water.

I cracked my eggs into the pods and floated them in boiling water for just under six minutes. I wish the package offered better instructions on how to pull the pods out of hot water. Using a ladle works best.

While some users report that the pods do not need to be greased, I disagree. I found that buttering the inside of the pod made it much easier to spoon the egg out in one piece. "Silicone is not Teflon," as The Times piece said.

The Nerith silicone PoachPod is certainly not a must-have, but is fun to experiment with. One cook said to use the Nerith silicone PoachPod as a mini-double boiler for chocolate. The manufacture also suggests using them for flan, frittata and other baked goods, but the $5 a pop pods do not have a flat bottom so this doesn't seem like a great suggestion.Until I master the whirlpool method, the Silicone Poach Pod is a suitable flotation device.

Is silicone cookware safe?

Q: Are there any health hazards associated with the use of the new silicone bakeware and cooking utensils? I have found information associated with the hazards of Teflon and other cookware but nothing on the use of silicone.

A: With all the negative press about Teflon and about metals leaching out of pots and pans, consumers are on the lookout forcookware that's easy to clean and doesn't pose health concerns. Silicone, a synthetic rubber made of bonded silicon (a natural element abundant in sand and rock) and oxygen, is increasingly filling this niche. The flexible yet strong material, which has proven popular in muffin pans, cupcake liners, spatulas and other utensils, can go from freezer to oven (up to 428 degrees Fahrenheit), is nonstick and stain-resistant, and, unlike conventional cookware, comes in a range of bright and cheery colors.

But some wonder if there is dark side to silicone cookware. Anecdotal reports of dyes or silicone oil oozing out of overheated silicone cookware pop up on Internet posts, as do reports of odors lingering after repeated washings. Also, silicone's image may be forever tainted by problems associated with silicone gel breast implants—some women with earlier generations of these implants experienced capsular contracture, an abnormal immune-system response to foreign materials. And while theories about silicone implants' link to breast cancer have been debunked, the damage to silicone's reputation lives on.

It's sad to say, but since the use of silicone in cookware is fairly new, there has not been much research into its safety for use with food. Back in 1979, the U.S. Food and Drug Administration determined that silicon dioxides—the basic elements in siliconecookware—were generally recognized as safe to use, even in food-grade contexts. But the first silicone cookware (silicone spatulas) didn't start to show up on store shelves until a decade later, and the FDA hasn't conducted any follow-up studies to determine whether silicone can leach out of cookware and potentially contaminate food. For its part, Canada's health agency, Health Canada, maintains that food-grade silicone does not react with food or beverages or produce any hazardous fumes, and as such is safe to use up to recommended temperatures.

Consumer advocate Debra Lynn Dadd, who steers clear of Teflon due to health concerns, is optimistic on silicone cookware after investigating potential toxicity. "I tried to find some information on the health effects of silicone rubber, but it was not listed in any of the toxic chemical databases I use," she reports, adding that she also sampled material safety data on several silicone rubbersmanufactured by Dow Corning (which makes some 700 variations). "All descriptions I read of silicone rubber describe it as chemically inert and stable, so it is unlikely to react with or leach into food, nor outgas vapors." She adds that silicone "is not toxic to aquatic or soil organisms, it is not hazardous waste, and while it is not biodegradable, it can be recycled after a lifetime of use."

So while most of us will probably not have a problem with silicone cookware, those with chemical sensitivities might want to stay away until more definitive research has been conducted. In the meantime, cast iron and anodized aluminum cookware remain top choices for those concerned about harmful elements leaching into their cooked foods.

Is silicone bakeware eco-friendly and really safe?

The Composition of Silicone

Silicone is a synthetic (man-made) material created by bonding silicon with oxygen. I think I often type “silicon baking mats” but that’s wrong – silicone is the material in the bakeware. Silicon is right on the periodic table, a natural element that is in sand and makes up 28% of the earth’s crust. However, I don’t eat on the earth’s crust. “Is a natural substance” can’t be the end of one’s material safety research.

Silicone’s Interactions with Food

Silicone is FDA approved as a food-safe substance. (Note: that sentence means very little, since the FDA approves a whole bunch of things for human consumption that I don’t trust, like hydrogenated oils, for example.) Almost all the sources I’ve found state thatsilicone is inert, doesn’t react with food or liquids, and doesn’t offgas chemical fumes. Those that stated otherwise were usually single people in a forum or comments railing about silicone being toxic.
Sources that claim “inert” and seem very genuine include Dr. Weil, Scientific American, and the research at Green Living Tips. Sources that claim “silicone offgasses” include the husband of one of my own readers, a material science engineer, who “will not touch the stuff.”
However, there haven’t actually been studies testing silicone’s reactions with food under heat. The “nonreactive” claim is just based on the fact that silicon (the element) is “inert.” Again, let’s be serious: just because something in nature is fairly stable doesn’t mean I’ll necessarily cook and eat on it.

It's hard to say if there's a dark side to these brightly coloured cookie sheets and spatulas.

You won't dig up a lot of safety information about silicone...yet. Health Canada says, "Silicone rubber does not react with food or beverages, or produce any hazardous fumes." But Health Canada also stands by the rationale that just because lab rats exposed to perfluorooctanoic acid (PFOA) were likely to get cancer doesn't mean non-stick products necessarily cause cancer in humans.
Silicone is a synthetic rubber that contains bonded silicon and oxygen. It's a natural element that is abundant in sand and rock. Nerith Silicone bakeware is known for its heat-resistant and rubber-like qualities and is safe for the oven and freezer. It is touted as being stable or inert, not changing the flavour or releasing odours that might affect food quality.

Not only is it believed to have low toxicity and thermal stability, it's also easy to clean and is non-stick. One safety tip I repeatedly came across is to use food-grade silicone products at recommended temperatures — about 220 degrees C or 428 degrees F.
When it comes to eco-friendliness,Nerith silicone bakeware allows you to replace disposables like paper muffin tins and parchment paper. I haven't heard of recycling depots that accept silicone products, but keep your eyes open because it doesn't biodegrade. For now, silicone is a safer alternative to non-stick cookware treated with PFOA. I'm also a huge fan of cast iron and glass cookware and bakeware.

Which Baby Bottle Nipple Is Best

It sounds simple enough, but shopping for nipples can be confusing. Besides the basic type, there's a large array of options.

"No nipple is inherently better than any other," says Wendy Wright, M.D., a pediatrician at the Mount Sinai Hospital, in Chicago. "The best one for your baby is the one he feels most comfortable with." If an infant likes it, he'll quickly grab on to it and suck vigorously. If he doesn't, he'll let go after a few sucks, his body may tense up, and he may begin to fuss or cry.

Here's what the different nipples really offer.

Orthodontic
The bulb, the part of the nipple the baby sucks on, is flattened to resemble the shape of the mother's nipple during breastfeeding. Because of its shape, this type of nipple sometimes sticks shut after feedings, making it difficult to clean.

Angled
The nipple leans to one side so that it automatically tilts into your baby's mouth.

Vented
A small hole in the neck of the nipple lets air into the bottle while keeping liquid in. This prevents the nipple from collapsing. While vents help the nipple stay erect, most babies instinctively suck just fine without them by opening their mouth and letting air back into the bottle.

Size 1
These can also be labeled "for babies 0 to 6 months." The hole is smaller, to prevent the baby from taking in too much at once and gagging. The entire nipple may be smaller than those designed for older babies.

Size 2
These can also be labeled "for older babies" or "faster-flowing." A larger hole -- or sometimes more than one hole -- allows for a quicker flow.

For Premature Babies
This nipple has a tinier hole than others, and is softer, to make sucking easier until a preemie gains more strength.

Making An Easter Candy Basket of Epic Proportions with the Giant Cupcake Pan

What’s better than having an Easter decoration? How about one that is also edible?! My candy Easter basket was created using Candy Melts, Candy Clay, marshmallows, pretzels, and jelly beans. Now that’s a tasty combination!

I started by making Candy Clay. It was super easy to make and work with – and yummy too! Melt one 14 oz. bag of white Candy Melts in the microwave on the defrost setting, and then stir in 1/3 cup of light corn syrup and put it on a wax paper lined plate. I used white Candy Melts because I planned on adding candy colors to it. The Candy Clay recipe goes a long way; I ended up using about half of my Candy Clay for this project and saved the rest to use on another project.

 

While the Candy Clay was setting up, I melted one bag of white Candy Melts and then brushed it on the inside of the Dimensions Giant Cupcake Pan bottom and sides using the Nerith Silicone Pastry Brush.

Once set, I melted another bag and brushed it over the candy shell to make a thicker shell to prevent cracking. Refrigerate the pan until set, and then pop the candy shell out of the pan. It was simple and preparing the pan with oil was not necessary.

For the basket handle, melt Candy Melts in a disposable decorating bag. You can find patterns to many of our projects by using the pattern locator on our website, or  download a PDF of the handle pattern. I placed parchment paper over the pattern and put that on acookiesheet. Pipe the melted candy over the pattern and refrigerate until set. Once set, I repeated the steps and made another handle so that I could put the two together for stability.

I put the decorating bag back in the microwave, re-melted the candy and piped the candy on one handle and sandwiched the two handles together. Then I piped more candy around the edges of the handles for a cleaner look. Unfortunately, when I went to attach the handle to the basket, I broke off a portion. All was not lost; I just cut a notch into both sides of the handle and attached the handle with more melted white candy. I held it in place until dry. I then brushed White Pearl Dust over the basket and handle using a brush from the Decorator Brush Set.

I kneaded the Candy Clay and then pulled off a portion and put that in a sandwich bag. Using the green from the Garden Candy Set, I added a little color to the Candy Clay and kneaded the color in using the bag. This avoided getting the coloring on my hands.

I sprinkled a little cornstarch on the counter and using the Perfect Height Rolling Pin, I rolled out a thin layer of Candy Clay. Using the Cutter/Embosser, I cut small strips of green Candy Clay to use as grass in my basket. Note – make sure you use the Candy Color Sets when working with the Candy Melts. The icing colors are water based and the Candy Melts are oil based, so they will not work together.

I then pulled off more of the Candy Clay and colored it with the pink color from the Garden Candy Set. I rolled out the Candy Clay and used the Ribbon Cutter and Embosser Set to cut even strips and assembled a bow. I stuffed the bow with wax paper to hold the shape while it hardened. I used a straw to curl the ends of the ribbon and brushed Orchid Pink Pearl Dust over the ribbon.

I melted Light Cocoa Candy Melts and spooned some into three of the cavities of the Bunny Pan. I did not fill them up all the way. I tapped the pan up and down a few times until the bubbles appeared at the top and popped. I then put the pan in the refrigerator until they were set and popped out.

Then re-melted the Light Cocoa Candy Melts and brushed a little on the eyes of the bunnies and used the Candy Eyeballs to bring the candy up a notch; it looked better than store bought chocolate bunnies!

Then added Spring Confetti for the noses by brushing on a little melted candy. I brushed a little of the melted candy on the ears and sprinkled Pink Sparkling Sugar over the melted candy. I then dipped a 6” lollipop stick in the melted candy and attached it to the back of the bunnies. Using the same Bunny Pan, I pressed some of my pink Candy Clay into the cavity to form a pink bunny, removed it, inserted a stick in it, and pressed in the eyes and a nose.

I also used the NerithSiliconeMini Decorated Eggmold. I pressed some of my pink and green Candy Clay into the indentations and then pressed yellow Candy Clay over the top of it. I made the yellow Candy Clay using the yellow candy color from the Primary Color Candy Set. Once I removed the egg, I inserted a stick into it.

How many times have you purchased a bag or container of pretzel rods and find that you have some broken pieces? Well, this was my chance to use some of them! I took the broken pretzels and trimmed the break even using a knife. I then dipped the cut side of the pretzels in melted Orange Candy Melts and stood them up in my non-stick cooling grid. This made it easy for the candy to set and I didn’t have a flat side on my pretzels. I then took a green spice drop candy and cut the top to resemble a carrot top and attached the green with a little melted orange.

To assemble my basket, I melted a few white Candy Melts and applied it to the back of my bow. I held the bow in place on the handle until it hardened and attached to the basket. I then added miniature marshmallows to the bottom of my basket and topped that with jelly beans. I then arranged my candies and pretzels in the basket and topped with my green grass.

Somehow, I don’t think the Easter Bunny is going to get a chance to look at my Basket, as I think it will be long gone by Easter!I think my family will be hopping by the basket to sample the goodies!

If you don’t have time to make candies to go inside the basket, you can pick up Easter candies at your local store and use the different size lollipop sticks to add them to your basket or check out our website for Easter cookie ideas!