Today we are pleased to have Amelia review Demarle at Home products, as sold by Tarra Parks (a Paleo Parents fan). Tarra noticed we were using a Silpat on a non-perforated sheet pan and out of the blue offered us the proper products to improve our baked goods, so cool! Demarle products are world-renowned and are most famously known for their Silpat, which is a staple in the kitchens of both professional and amateur chefs and bakers. Made of high quality silicone, Demarle cookware is easy to clean and is completely safe, as most non-stick cookware is not.
Kitchen gadgets are my all-time favorite impulse buys. Being married to an extremely organized man who loathes clutter keeps me in line, at least most of the time. But the opportunity to try out fun kitchen items for a review? I’m there. Enter, Tarra Parks’ online Demarle shop.
For my requested items, I decided to go with the grande Flexipat and the large perforated sheet. They are meant to be used together. The Flexipat is a non-stick mat with a small edge around it. I picked it because it seemed like the most versatile item. It can go into the oven, freezer, or even a microwave (assuming it’s big enough)! It’s roughly the size of cookie sheet, so I’ve been using it for all the applications that I’d normally use a cookie sheet plus parchment paper. Since the Flexipat is so flexible, you really need to put something under it to keep it in shape when you put it in the oven. That is the main purpose of the perforated sheet, but it’s also important to have the air circulation that it uniquely provides (as opposed to putting the Flexipat on a regular cookie sheet).
Most often, I’ve been using it to roast veggies. I love that I don’t need to use a lot of olive oil, butter, or bacon fat to keep them from sticking. I just use what I need to make them tasty. I’m not afraid of fat, but I don’t enjoy wasting it on my cookie sheets, either! The veggies always come out wonderfully roasted, without getting soggy from too much oil or overly crispy from not enough. They also slide right off the Flexipat into a serving dish. Because it’s flexible and doesn’t hold on to the heat, you can pick it right up and funnel the cooked food right into a dish. So convenient!
The Flexipat also works well for roasting meat, fish, or chicken in the oven. Like the vegetables, I only need to add a sprinkle of fat on top for flavor, rather than worrying about greasing the pan first. The fish fillets pictured here came out beautifully. With fish, I’m always worried about lingering smells so I was worried about using my new toy for this purpose. However, as always, the Flexipat cleaned up like a champ in no time, with no trace of fishiness. A little soapy water is all it takes to get it back to it’s sleek and shiny like-new state. No more scrubbing sheet pans for me!
Lastly, I wanted to try out some baked goods. Any excuse to make Bill and Haley’s Chocolate Chip Cookies from Make it Paleo works for me! I had to do it, it was for research… I love to use my handy dandy Little Disher to make my cookies all the same size. I really do love kitchen gadgets. Since my cookies are always the same size, I always bake them for the same amount of time: 12 minutes. That time-frame worked well on the Flexipat as well. I was afraid they’d bake faster or something, but they came out perfect as usual. Yum!
While poking around the internet, I came across this video, which shows how you can use the Flexipat to bake beautifully tiered cakes. I was a bit intimidated until they demonstrated the brownies, which could work with just making them in one big layer. Then, you could cut them up into little squares. Perfect for a party! That nugget is going in my back pocket for our next shindig, for sure. Before then, I really want to try out using the cinnamon bun muffin batter from Cooking for the Specific Carbohydrate Diet. I am usually too lazy to make muffins so I put the batter into a cake pan anyway. It’ll be fun to make it large and thin, cut up into little squares. That is definitely next up on my list of things to do with the Flexipat.
From Matt and Stacy
We were also given our own perforated sheet (to use with our existing Silpat) to test. We made a version of our Salted Mocha Biscotti from Beyond Bacon, with a few substitutions – including another product that we love, Choffy (review here) in the making of it. Of course, you could use ground coffee if you don’t have choffy, but we like that this version is lower in caffeine when eaten as dessert instead of a breakfast treat!
So you get what we’re telling you, right. We’re sharing the infamous Salted Mocha Biscotti Recipe… kinda.
Please pardon these less than awesome photos as it was Matt who took them!
- 2 1/2 C blanched almond flour
- 2/3 C Ivory Coast Dark Choffy
- 1/2 C arrowroot powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 C lard (or butter or palm shortening), softened
- 1/4 C maple syrup
- 1 egg
- 1/2 C dark chocolate chunks
- In a medium mixing bowl, sift together the almond flour, choffy, arrowroot, baking soda and salt. Set aside.
- In a separate mixing bowl, cream the lard, syrup, and egg together with an electric mixer on medium-high.
- Slowly mix the dry ingredients into the wet until just combined.
- Fold in the chocolate chunks until evenly distributed.
- On your Demarle silicone lined baking tray or otherwise lined baking sheet, form into 2 10-12" long, 4-5" wide, 1" high logs.
- Bake at 350 degrees for about 25 minutes, or until the edges just start to brown.
- Remove from the oven and allow to cool for an hour, until the chocolate is no longer soft.
- Slice the logs on the bias in 3/4" - 1" strips and lay out cut side down on the baking tray. The biscotti won't spread at this point, but they can be close together as long as they're not touching.
- Bake (again) at 300 degrees for fifteen minutes. Allow to cool completely.
- Serve with Choffy or coffee. Store in an air tight container for up to a week, chill or freeze for any longer.
Baking is a tremendous thing to do with kids and other than interacting with the oven, children will love to help you with this recipe!
Interested in testing Demarle products in your kitchen? Enter in our giveaway to win a $25 gift certificate, which can be applied towards any item in Tarra’s store!
Our giveaway includes:
- One $25 gift certificate, eligible for use through Tarra’s store
- A $50 Tropical Traditions gift certificate, to buy the items for baking in your new Demarle!
To enter leave a comment for EACH of the items you complete:
- Leave a comment for liking the Tarra Parks Demarle Facebook page
- Leave a comment with what social media you follow us on (Facebook, Twitter, Instagram, Pinterest, etc.)
- Leave a comment if you place a review for our podcast, The Paleo View, in iTunes
- Leave a comment if you leave a review for Beyond Bacon on Amazon, B&N.com and Goodreads
Remember Matt’s rules of giveaways:
- Please use a valid email address when entering. I cannot use my dowsing rods to attempt to find which bytes form your contact address!
- Please follow all the rules so I don’t get frustrated by invalid entries. Nothing makes more of a sad panda than picking a winner who I have to disqualify.
- Please respond within 48 hours or I will have to pick a new winner! I have a certain set of skills that make me a nightmare to people who don’t respond: the ability to randomly draw again.
- Please be a US resident. My mana is too low to cast a Teleportation Spell!
Giveaway will end on Monday, July 22 at midnight!