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Product Line: Rose Levy Bakeware
I’m pleased to announce my association with Harold Import Company. Harold Import is distributing my new line called Rose Levy Bakeware™.
Rose Levy Bakeware™ represents my vision for the ideal bakeware that has been brewing in my imagination for years. I’m proud to offer these new design concepts for you to enjoy in your home.
Rose’s Perfect Pie Plate is the first product to be developed and I am very proud of it. It has my favorite pie crust recipe permanently decorated into the plate, and has a deeply scalloped border which effortlessly creates a beautiful crimped crust. Also available is Rose's Sweetheart Crème Brûlée Set. Both are packaged with my recipe booklets.
If you are a member of the trade, please contact Harold Import. If you are a consumer, look for Rose Levy Bakeware™ at fine kitchen and gourmet food stores near you. It is also available on line at CyberPantry.com, Fantes.com, and LaPrimaShops.com
I am also delighted to announce my association with Lékué Silicone pans and bakeware from Spain, also distributed by Harold Import Company.
Please click to download a PDF booklet about silicone bakeware. It's about 2.5 MB.
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Comments
thanks catalina--that's wonderful to know. i bet some of the germ still is in it which should add an interesting flavor!
Reply to this Posted by: Rose Levy Beranbaum | July 28, 2009 4:51 PM #
In response to the comment by Rose that whole grain flour will not behave like cake flour or a.p. flour: I have been baking with whole wheat flour almost 40 years. I have found that if I first sift the flour to remove the bran (saving the bran for the next loaf of home baked bread), it lightens the texture considerably. It still does not produce as light a cake as one made with cake flour, but it isn't bad. Some of my friends have been surprised to learn that my cakes are 100% whole wheat. Rose, your recipes adapt beautifully.
Reply to this Posted by: Catalina | July 28, 2009 4:39 PM #
i just want to add that there is no way a whole grain flour will behave like a cake flour or all purpose flour. the bran is like little knives cutting through the gluten so you will lose volume. but do try it--you may like the results. personally i don't so if you're curious do a side-by-side comparison.
Reply to this Posted by: Rose Levy Beranbaum | July 28, 2009 11:10 AM #
hopesews, if you are asking whether home ground wheat flour can be used as a substitute for heat-treated or bleached flour, I think the answer is probably no. Search the blog for "Kate Flour" for more on this.
If you are asking whether you can heat treat home ground flour, I think that would probably work.
In addition to heat treating, you would need to cut the flour with cornstarch to reduce the protein content (13% is very high for cake flour, which more like 8%).
You would also need to consider whether you can achieve a fine enough grind at home to come close to cake flour.
Reply to this Posted by: Julie | July 25, 2009 8:52 AM #
I got a quick response from Wheat Montana. The content of their soft wheat is 13%.
Sorry, but I'm not sure where to ask this question. Should I do it in the forum, bread? I'm a newbie at this site. Thanks.
Reply to this Posted by: hopesews | July 24, 2009 2:31 PM #
Thank you, Rose & Hector for answering. I will take your advise and wait to see what Woody comes up with. I think I'll send off a message to the website where I bought it informing them of the problem. I bought a whole lot of Mirage pans, so they shouldn't have a problem with this return if the tests show that you can't make cheesecake in them. I very seldom make cakes, though after reading through this blog, I am tempted. I realize I need to purchase your books, Rose!! I do a lot of bread & hubby loves cookies.
Another ?. Has anyone tested home ground flour to see if it works as "Kate flour"? I have been grinding my own for years. Just wondering if someone has tried with soft (pastry) wheat. I'm not sure of the protien content, but it is Montana Wheat. I'll have to search to find out.
Thanks again for answering. And Woody, thank you for tackling this for me.
Reply to this Posted by: hopesews | July 22, 2009 6:16 PM #
the only way in which i use this silicone springform is to mold cakes such as the black forest cake that is in the frig right now at my father's request (who can refuse a dad for his 95th birthday). when i tried using this pan for cheesecake i found it took significantly more time, mostly because of the ceramic bottom. i did not, however, have the bottom drop out. the only reason i could imagine is the weight of the cheesecake and the propensity of silicone to expand during heating.
i have forwarded your posting to harold imports, the distributor of this pan, and personally, i recommend that if you aren't planning to use this pan for molding cakes that you return it to the place where you purchased it. it may be a defective one. meantime woody is planning to run a few tests using the pan so you may want to wait.
Reply to this Posted by: Rose Levy Beranbaum | July 21, 2009 4:58 PM #
oh dear, i have seen the lekue springform pans. it is a neat idea but somehow impractical and a unitasker. i find them a bit cumbersome to wash and maintain. now i prefer to use removable bottom metal pans lined with a silicone pan.
Reply to this Posted by: hector | July 21, 2009 4:15 PM #
I just bought Lekue springform pan and just made a Cheesecake. When I went to lift it out of the oven the silicone side came off! What happened? I can't find any info in searching on the web what caused the side to release with the pin still in. Any ideas? I really like the pan idea, but am perplexed as to the problem. Thanks.
Reply to this Posted by: hopesews | July 20, 2009 9:48 PM #
Kit, try search on the blog with the keywords jb prince balloon whisk, it is great to have for angel food and also for biscuit, genoie and chiffon.
also search for rose video, you ca watch Rose using her slotted skimmer on chiffon and on angel food.
the size and construction of either the whisk or the skimmer are important.
good luck.
Reply to this Posted by: Hector | January 13, 2009 11:41 AM #
Please can someone help me find the "Angel Food Cake Folder" that Rose talks about in The Cake Bible. Pg 458. I have looked everywhere and it seems it is quite extinct. I could use the balloon whisk but I much rather use the other.
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Reply to this Posted by: CUzOjggg | July 11, 2008 4:10 PM #
www.lekueusa.com the site lists distributors!
Reply to this Posted by: Rose Levy Beranbaum | December 14, 2007 9:27 AM #
I saw in the Boston Herald, on Wednesday, December 12, an small article about the Lekue Silicone Financier Pan that you recommended. The paper said it can be found at amazon.com. I can not find it there at all. A google search turned up nothing, also. Do you know where I can find this pan???
Thank you for your help.
Sheila Thurman
Reply to this Posted by: Sheila | December 14, 2007 9:08 AM #
there is a possibility that king arthur will be carrying the cake strip. i'll be doing a posting soon with as much info. as i can get.
Reply to this Posted by: Rose Levy Beranbaum | November 11, 2007 7:58 PM #
Dear Rose,
I would like to know which stores may be carrying your products here in Canada? The business sites you listed do not ship to Canada. Will the Baker's Catalogue be carrying your line (they do ship to Canada).
I love this site, which I just found today. I have your books as well. Thank you.
Reply to this Posted by: Karen Levin | November 11, 2007 4:06 PM #
non-heavy duty aluminum foil works perfect for me, shinny side out (or dull side out if lightly greased).
heavy duty aluminum foil is too hard to peel off.
Reply to this Posted by: Hector | October 12, 2007 12:17 AM #
p.s. great idea: use the non stick aluminum foil!
Reply to this Posted by: Rose Levy Beranbaum | October 10, 2007 7:31 AM #
brands have changed in 20 years but look for one that is a thin flexible sheet--i've seen them in beige and in white. the main thing is you don't want a stiff woven variety.
Reply to this Posted by: Rose Levy Beranbaum | October 10, 2007 7:28 AM #
Hi Rose,
I'd like to attempt making the caramel golden cage for the golden cage Zauber Torte from pg 172 in the Cake Bible. To make the golden cage, a non-stick liner is called for to cover a Kugelhupf pan (pg 313). Is there a non-stick liner you reccommend for this purpose?
Thanks!
Reply to this Posted by: Rose | October 10, 2007 12:22 AM #
Thanks, Rose. Somehow, after it fell so much, I just knew that 350 would have been better for the cake - even tho it was light and airy. Glad to be reassured. You are such a patient and wonderful teacher. joan
Reply to this Posted by: Joan | July 20, 2007 7:25 PM #
this is a very good question because theoretically a dark pan bakes faster and oven temp should be lowered 25 degrees but i've been using 350F for my chicago metallic pans and it works just fine! bottom line, if cakes are doming in a dark pan use the lower temp. if falling in the center higher temp.
Reply to this Posted by: Rose Levy Beranbaum | July 20, 2007 10:04 AM #
Dear Rose - Today I used my new Chicago Metallic 9x2 pans for the first time to make the Golden Butter Cream Cake. I set the oven for 325 as the pan instructions said. The cake rose to the top of the pan, almost began to leave the sides of the pan and I left it in a little longer even though I knew what you had said about that.. The cake, upon retrieving from the oven, fell to about what you had indicated, the sides came in a lot.
I still worried that it was underdone, but when we ate it, it was very lght and tender. I wanted to make the chocolate cream ganache, which came out perfectly, but I had to laugh when I ate it, knowing that you would be saying, "I told you so." It, indeed, was too much for this light and airy cake, even as delicious as the ganache was. Next time I will use Royal Honey Buttercream!
Q: Do you think it is wise to go by the instructions of Chicago Metallic, 25 degrees less than recipe, in this case 325, or just use 350? My oven is calibrated, even if it is an old electric, 20 years old. Thanks! joan
Reply to this Posted by: Joan | July 19, 2007 9:20 PM #
thank you for sending this great photo. returning from vacation tomorrow--the nasft fancy food show at jacob javits is starting and my new product which you will adore is launching there. it probably won't be available for purchase til the fall but i'll see if i can get permission to post the photo next week! meantime stay tuned for an important posting that i'm about to do on cherry jam.
Reply to this Posted by: Rose Levy Beranbaum | July 7, 2007 11:01 AM #
Rose, these are ABSOLUTELLY gorgeous!!!!!!!!!!!!!!
http://www.hectorwong.com/roselevy/RoseCremeBrulee.html
Reply to this Posted by: Hector | July 7, 2007 5:15 AM #
it has something to do with the way in which silicone conducts more slowly. raising the oven temp. would not change this. but as i said, side by side the cake baked in silicone has a more delicious flavor and more even texture. really surprised me!
Reply to this Posted by: Rose Levy Beranbaum | May 10, 2007 2:39 PM #
Rose - why do cakes not bake as high in silicone pans... is it because they can't climb up the slippery pan sides very well?
Reply to this Posted by: Patrincia | May 9, 2007 6:17 PM #
I use my Ruffoni copper fondue pot with the ceramic insert to temper chocolate, with the boiling water bath and chafing fuel. It works amazingly great.
The Lekue oven mitts are irresistible though.
Reply to this Posted by: Hector | May 9, 2007 6:12 PM #
p.s. i may have mentioned this already on the blog so do a search but i love to use the slightly larger than 9 inch silicone pan instead of foil to keep water from seeping into a springform pan.
be sure to get the la bomba--it's ideal for melting chocolate-my fav. piece of silicone. also the popover pans are fantastic--i prefer the individual ones--and the mini cake pan that comes in a rectangle with 9 depressions--perfect for financiers and brownies. of course the glove pot holders and the spatulas are indispensible.
Reply to this Posted by: Rose Levy Beranbaum | May 8, 2007 5:34 PM #
no! the pan is not 9 inches--it is larger and since cakes don't bake quite as high in silicone pans you will get a significant decrease in volume. although i love the flavor and texture of a butter layer cake baked in a silicone pan my cakes and most others are designed for a true 9 x 2 pan therefore you would need to increase the batter and fill the pans between 1/2 and 2/3 full.
Reply to this Posted by: Rose Levy Beranbaum | May 8, 2007 5:31 PM #
put the word "thermometer" in the search box and you will get a huge amount of information i've already input on the blog!
Reply to this Posted by: Rose Levy Beranbaum | February 17, 2007 7:55 PM #
Rose, do you have any recommendations for a _really_ good candy thermometer? I've tried everything I've seen in the consumer market and haven't found anything I'm happy with. The little glass bulbs are hard to read. I have a Taylor that's on a stand, but if you're making a small amount of something (like your Sticky Bun caramel topping), it sits too high in the pan to measure accurately. Taylor's instant reads fluctuate a great deal. I've had a variey of thermometers and can't get any 2 to read the same at any point in time.
So I thought I'd ask if you knew of something that was reliable.
Thank you!
Beth
Reply to this Posted by: Beth | February 17, 2007 6:45 PM #
all restaurant supply places have them. you could try googling to mail order or look in the yellow pages for restaurant supply places in your town.
Reply to this Posted by: Rose Levy Beranbaum | December 1, 2006 9:03 PM #
Where can I get dough containers? The site mentioned in your book does not work. Thanks Allen
Reply to this Posted by: allen | December 1, 2006 8:07 PM #
they are exactly the same except for the color.
by the way, the fluted tube pan makes the most velvety and moist chocolate cake but you need to bake it set on a rack on a sheet pan and allow it to cool completely still on the rack and sheet pan before unmolding it. i don't recommend this cake for yellow cakes however as the browning is uneven.
Reply to this Posted by: Rose Levy Beranbaum | November 16, 2006 10:57 PM #
Rose, I noticed on the web that the lékué silicone pans seem to come in two shades, red (professional line?) and blue. Are both lines made out of the same silicone material?
Reply to this Posted by: Mark | November 16, 2006 10:54 PM #
mark,flexipan is not 100% silicone but also has fiberglass woven into it.
lékué is 100% silicone and in addition it is platinum silicone and has no odor.
Reply to this Posted by: Rose Levy Beranbaum | November 16, 2006 9:45 PM #
I was interested to read your comments on baking in silicone pans. I purchased a French-made Flexipan, and have baked several chocolate cakes in it. Each time, I can detect an unpleasant chemical taste in the final product.Is it just me who notices this? Would your silicone pans be different?
Reply to this Posted by: Mark | November 15, 2006 9:54 PM #
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Reply to this Posted by: Bobbie | September 4, 2006 9:13 PM #
I was making the ethereal pear charlotte from The Cake Bible and came to the part of the recipe where you have to cut the biscuit roulade into 2.5 inch strips. Rather than using a conventional ruler, I got out my quilting ruler and rotary cutter (like a pizza wheel, but the blade is a razor blade). The ruler is transparent, with markings every .25 inch, and it allows you to cut perfect strips of any width you like. I couldn't cut all the way through the biscuit because my rotary cutter didn't reach all the way through, but Olfa does make a jumbo cutter that would probably have done it. This is what I'm talking about: Rotary cutter: http://www.olfa.com/Products.asp?C=3&P=71
Ruler: http://www.save-on-crafts.com/om4x14rul899.html
You can also buy a rubber (well, sort of) mat that will stop you from blunting your blade or carving bits out of your countertop. There are many websites that give instructions on use, and all of them urgently recommend caution. These suckers are sharp, and you can take a finger end off without even trying. They will also carve bits out of your countertop if you're not careful. You can get them at craft stores like Rag Shop or pretty much any sewing store.
Reply to this Posted by: Susan Field | August 16, 2006 8:41 AM #
i have not had much success making chiffon cakes in silicione tube pans. you do need to suspend it upside down but the flexibility of the tube thrusts it upward deforming the shape slightly and it does not unmold well.
Reply to this Posted by: Rose Levy Beranbaum | June 22, 2006 5:25 PM #
In baking a chiffon cake in a silicon tube pan, do you suspend the pan upside down on the neck of a bottle to cool, as you do with metal pans?
Reply to this Posted by: Dorinda | June 16, 2006 3:59 PM #