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how to prevent the baking sheet from burning while broiling in the oven?

post #1 of 19
8/7/07 at 8:08am
Thread Starter 
how to prevent the baking sheet from burning while broiling in the oven?

i've tried to make vegetarian "chicken shawarma" with "yves chicken tender" or something like that.

when i transfered it to the broiling the baking sheet burnt very fast.

what can i do?

thanks,
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post #2 of 19
8/7/07 at 8:22am
What do you mean by "baking sheet?"

Do you mean silicone impregnated parchment?
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post #3 of 19
8/7/07 at 8:28am
Isn't Yves a soy product?

Shel
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post #4 of 19
8/7/07 at 5:06pm
Thread Starter 
by saying baking sheet i mean parchment paper. this is just how it was translated to by using some glossary.

i'm using regular one. i don't know what is silicone impregnated parchment. it will not burn at that heat?
where can i buy something like that?

so there's no other way to prevent the veg chicken from sticking?
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post #5 of 19
8/7/07 at 5:20pm
All parchment is/should be silicone impregnated to a certain degree... which gives it its somewhat unpaper-like texture. The fact of the matter is, parchment paper will darken if you put it in an oven. Is it catching on fire?

If you're cooking meat or reheated chicken tenders just put the oven to 350 and you don't usually need parchment paper under your broiling pan.
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post #6 of 19
8/7/07 at 5:24pm
Yves products are soy, I believe. They'll react differently than meat when cooked.

Edited to add link to Yves website: Yves Veggie Cuisine - Welcome!
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post #7 of 19
8/8/07 at 5:00pm
Try lining your tray with aluminium foil - it handles higher temperatures well

I use it when I make honey/soy/garlic chicken wings - stops all the marinade sticking and burning to the tray.
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post #8 of 19
8/8/07 at 8:55pm
Thread Starter 
thanks, i will try to use aluminium foil.

when i used it to make vegetarain "kebobs", the kobebs sticked very easily. and i think there is good chances it will stick with this as well.
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post #9 of 19
8/8/07 at 9:12pm
Thread Starter 
hi,

here are some of the photos of the vegetarian "chicken shawarma" with "yves" brand chicken.

what do you think of it?









i do look for suggestions for how to improve this.

i really enjoyed it. i used some mixed mediterranean spice, turmeric and salt. i've marinated it without the salt with canola oil.
served on a fresh big pita i've found, lettuce, cucumber, tomato, onion and tahini sauce.

after frying it i broiled it and it god a bit scorched aroma which i liked. this fake chicken does has unpleasant after taste in my opinion. at the stage it was ready i think it was much hard to me as a vegan to notice it.
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post #10 of 19
8/8/07 at 9:23pm
Thread Starter 
i think it is much different then how you can use real meat. i don't like many of their products, but i was only tried the ones with out the eggs ingredients. as i'm not eating animal ingredients.
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post #11 of 19
8/8/07 at 9:32pm
Thread Starter 

where can i buy silicone impregnated parchment paper?
i didn't saw it in canada yet. it's darken at high temperatures. but i don't think it cached fire.

i used broiling with the high setting. i'm not using real chicken. i use fake one. i tend to believe this product will stick without parchment paper.
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post #12 of 19
8/8/07 at 9:51pm
Thread Starter 
yes. and one of its ingredients is also wheat gluten.

soy based are controversial. i don't know much of the facts of this issues of soy.

i don't like much of what i have to eat as vegan so i eat many soy and gluten based products.
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post #13 of 19
8/8/07 at 10:52pm
Thread Starter 
and for a nice resource for video shawarma recipe using real meat i would include this.
How To Make Barbecued 'Shawarma' Chicken Sandwich (Food & Drink: Grill)
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post #14 of 19
8/10/07 at 11:40pm
Thread Starter 
so, what do you think of this idea for shawarma?
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post #15 of 19
8/11/07 at 9:59pm
Sounds very nice - a good dish for anytime, and very versatile. Thanks for the link Tolina :)
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post #16 of 19
8/11/07 at 11:00pm
Thread Starter 
thanks,
can you explain a bit about why this is versatile?

i also want to mention that i've tried to grill it in the tray with no non stick paper, and even without it it hasn't got stick while at the broiling setting.
that was what one of you offered to try. but i was hesitated at first and one other the reasons for that is when i fryied this in the past using stainless steel pan it got stick very strongly.

but not using paper can cause a strong oil stains and marks. and these might not be possible to remove.
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post #17 of 19
8/12/07 at 10:29am
Thank you Tolina, nice video site, I love shawarma :bounce:
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post #18 of 19
8/12/07 at 3:45pm
Its versatile because you can use it with different meats if you want a change from the usual chicken :)
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post #19 of 19
8/12/07 at 4:38pm
Thread Starter 
yes, so you actually meant that there are few traditional meats that can be used.

before i was vegetarain i found one of the best shawarmas to be lamb shawarma in specifiec restaurant in israel. the place called "shawarma la'noar" (shawarma for the teenage) located in ramat gan near the city tel aviv.
they having very nice sliced cucumber pickles.

with my experiments with vegan shawarma i was able to make an amazing vegan shawarma and i think about more ideas to develop it to be better.
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