The heat resistant nature of silicone kitchen and bakeware is usually much-touted to home cooks by the manufacturers. This property is very useful for kitchen tools and, for example, pot holders, but the manufacturers often fail to mention the fact that silicone is so good at keeping the heat down that it can prevent your baked foods from browning in the same way that they ordinarily would if baked in or on a regular metal pan or some kind.
There is not much that can be done about an under-browned cookie without baking up a new batch, but with some foods (roasted vegetables or oven-fried chicken, for example), the reaction of many cooks is to slide the under-browned food under the broiler to finish it off. Do not do this if you are using any kind of silicone cook/bakeware, including a nonstick silpat. As some have found out, the heat from the broiler is so great that a kitchen fire can result very, very quickly. Stick to a tried-and-true metal baking sheet.
I'm a firm believer in the beauty of the braise. Not familiar? A braise is any
time you first brown your ingredients in hot oil (or, sauté), and then add liquid to finish the cooking. You can
finish your braise on the stovetop, in the oven, or in a slow cooker - but most braises are finished in the same place
they were started. And braises are often the definition of s.l.o.w. slow.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
