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Message from Rose
Dear Fellow Bakers,
this blog is two weeks old today and i'm thrilled to report that it has generated a huge number of responses and questions. reading them is so fun and fascinating i can easily see myself sitting “chained” to the computer with an i.v. (and the works)—unable and unwilling to tear myself away! of course this isn’t going to be possible so i apologize that it may take a while to respond--especially around holiday time when everyone who ever bakes at all is baking NOW! i'll do the best i can to keep up.
imagine how frustrating it has been this past week when i experienced an untimely computer hard drive crash and was unable to view or respond at all!!! but i’m back in action with an improved system.
just one thing to keep in mind: while i will be sharing recipes from time to time that i think will be of interest, the purpose of this blog is not to dispense recipes on request. that in itself would be a full-time job! of course feel free to ask me if a recipe you are interested in is in one of my four “in print” books and i’ll be happy to direct you to it.
Happy Holidays and Baking!
Rose
P.S. my 91 year old dad is coming down from up-state n.y. for thanksgiving weekend. his one request: cherry pie. i always have sour cherries in the freezer waiting for just such occasions! and this year was one of the most flavorful harvests ever so i froze enough for 4 pies. but for family thanksgiving day it will be something more seasonal and a touch more traditional: pumpkin cake with caramel silk meringue buttercream (both recipes in the cake bible)
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No, this was my first-ever comment/question to your blog, but it does not surprise me at all that others seek your thoughts on the milk/calcium issue.
Your thoughts greatly helped me, as I knew they would.
I appreciate your reply so very much, Rose. I am thrilled for you that you found the perfect milk to enjoy your capuccino with. Little things like that are major to me, and make life so much more enjoyable.
Thank you again, beautiful smart lady, you are the BEST. And now I am off to find your post on "Milk Madness". ;-)
With greatest respects,
Donna
Reply to this Posted by: Donna | July 23, 2008 12:19 AM #
Hi Rose,
Oh, no worries for the late reply. I know you must be extremely busy and wasn't expecting anything, but glad you replied =).
Anyways, I got your cake bible from the library and will be trying your recipe for a lemon loaf.
In the meantime, I found a recipe for a lemon loaf that uses 1/2 cup of oil (let me know if you want it, I can send it to you). Made it and it was not bad.
It had 2 tbs butter and 1/2 oil as the 'fat'. It came out ok, but I am thinking of how to make it a tiny bit moister. Not sure where to start 'tweaking'. Any suggestions?
I might take your recipe and make it as is then try converting the butter to oil now that you told me that oil is 100% fat and butter is 82% usually.
Thanks for everything Rose =)
Reply to this Posted by: Sharon | July 22, 2008 7:37 PM #
jan, i can't believe this but you asked a question all the way back in november about making a lemon meringue torte! did you mean a cake. actually i do have a terrific one i've developed for my upcoming book but it won't be out til fall of 09. sorry it has taken so long to answer.
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 5:52 PM #
sharon, sorry it has taken so long to answer as i've been away (and in fact still am). by now i'm sure you've made the cake and in fact i really had no more advice than i gave in the recipe. i'm sure it was a great success--do let us know.
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 3:30 PM #
donna, i thought i answered your question a few weeks ago but maybe it was posted twice?
these are very personal choices and theories are constantly changing. what works for one person may not work for another.
i mentioned on a recent posting called "milk madness" that i discovered a great no fat milk that both has flavor and foams perfectly for capuccino so i am now drinking about 2 glasses a day. the general consensus is that calcium is important and can't be derived merely from pills but that fat or too much of it is not healthy. so no fat milk seems to fit the bill!
i must admit that my health comes mostly from good genes and having done as little as possible to compromise them. this means i don't over eat most of the time and exercise but in moderation. sleep is considered one of the most important things for health and sadly i don't allow myself the 8 hours i'd be happier having since i'm always too busy.
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 3:26 PM #
susan, i would add grated lemon zest to the neoclassic buttercream after it is completed. the most lemony flavor comes from the oils in the zest, but be sure to wash the lemon first with detergent and water and rinse and dry it before grating (aka zesting).
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 2:47 PM #
sharon, i have never made it with oil but if you want to try it keep in mind that oil is 100% fat and butter is around 82% so you will need to make adjustments.
Reply to this Posted by: Rose Levy Beranbaum | July 22, 2008 2:44 PM #
Rose, you may want to answer me privately if and when you have a moment, but this is a personal and heartfelt question near and dear to my heart that I'd like an answer to if you're so inclined.
I greatly respect you, you're intelligent and lovely, therefore I'm going to ask your thoughts: I remember reading that your dear Mother (who was a dentist) told you 4 cups of milk daily as a child, and 2 daily as an adult.
Since your weight is great and you look so beautiful and healthy, do you still ascribe to those 2 cups of milk daily? And if so, is it skim or whole? I am so confused about whether to keep milk in my daily diet or not these days. Some say it's beneficial, some say it isn't. I believe if I could get thoughts from someone in life for whom I have great respect (such as yourself), it would go a long way in helping me make that decision for myself.
Thank you for taking the time to read this, and you may e-mail me your reply if you'd like.
Donna
Reply to this Posted by: Donna | July 10, 2008 7:15 AM #
he..hee.no he did not put titanium dioxide on the truffle but in the macaron shell. For that he used white truffle paste and it is hard to find a good one over here. He said all white food coloring has titanium dioxide. The food coloring he used for black truffle macaron is the black powder from Chef Master, although in the recipe it said Master Chef. Don't smile too much when you eat this because it makes your teeth black :D.
Reply to this Posted by: veron | June 24, 2008 2:06 PM #
I think Veronica is saying that he puts titanium dioxide in the macaron mixture to make it white white (like a bit of food coloring). Titanium dioxide on a truffle does not sound good =).
Veronica, do you know what Pierre Herme used for the black macaron coloring.
Was it just a black food coloring powder or something special like titanium dioxide?
Reply to this Posted by: Sharon | June 24, 2008 1:56 PM #
I would be heartbroken if you put titanium dioxide near my white truffle, and indeed if you don't just enjoyed it raw or freshly shaved on a great clean dish like polenta, bread, salad, or pasta!
http://www.hectorwong.com/roselevy/savory/WhiteTrouffle.htm
San Miniato 2007 International White Truffle Festival. It isn't exaggeration that the roads of this little town in Pisa (Italy) are blocked away from cars so the scent of the white truffle can fill the town without despair.
Reply to this Posted by: Hector | June 24, 2008 1:28 PM #
It's definitely a sweet dessert. He used canned black truffles in class and the label on the can should say cooked once (or maybe slightly cooked?)- whatever that means. It only had a slight hint of truffle not too strong. I hear his white truffle one is really outstanding. For that he uses titanium dioxide - white food coloring -to make the shell white.
Reply to this Posted by: veron | June 24, 2008 7:12 AM #
here's the website
http://kitchenmusings.typepad.com/
Reply to this Posted by: Sharon | June 23, 2008 8:38 PM #
Hi Louise,
Have a look at Veronica's website to learn about the black truffle macaron.
My question was how to get the true black, not grey color, for a macaron, and Veronica just happened to have attended a class taught by Pierre Herme where he made a black truffle macaron.
Interesting, I am wondering myself if it is more on the savoury or sweet side. Usually macarons are sweet.
Let's see if Veronica can comment.
Reply to this Posted by: Sharon | June 23, 2008 8:37 PM #
OK - you have really peeked my interest - what is a black truffle macaron? Is it for dinner or dessert? Is it a good and, if so, is it a recipe you can share? thanks, Louise
Reply to this Posted by: Louise Allen | June 23, 2008 4:34 AM #
OK - you have really peeked my interest - what is a black truffle macaron? Is it for dinner or dessert? Is it a good and, if so, is it a recipe you can share? thanks, Louise
Reply to this Posted by: Louise Allen | June 23, 2008 4:33 AM #
althought not true red, try adding chocolate.... it gets rid off the pink turning it into salmon red.
Reply to this Posted by: Hector | June 21, 2008 6:09 PM #
Thanks Rose and Veronica for the quick reply. I will definitely give it powder food coloring a try.
Veronica, went to your sight and loved it. Will be back. thanks for sharing your class with PH.
Reply to this Posted by: Sharon | June 21, 2008 11:19 AM #
powdered red food color is very intense and much less is required than the paste.
Reply to this Posted by: rose levy beranbaum | June 21, 2008 10:49 AM #
Sharon re: black macaron - use a lot of black food coloring. I just attended a class taught by Pierre Herme where he made the black truffle macaron and the recipe used black food coloring (Master Chef) . I think that meant Chef Master and you probably want to use the powder kind.
Reply to this Posted by: Veron | June 21, 2008 7:48 AM #
How to make a truely red frosting without using the whole tub of red dye?
=======================================
does anyone out there know how to make a really really bright red, not pink, icing/frosting.
Need to decorate some sugar cookies. Dumping a whole tub of red and no taste red food coloring into my royal icing is pretty scary and yet, I still cannot produce anything besides a shade of pink.
any clues?
Also, I have seen some BLACK macarons - how does one create a true deep BLACK, not shade of grey color as well?
Looking forward to your replies.
Thanks
Reply to this Posted by: Sharon | June 20, 2008 11:23 PM #
Lemon Loaf - instead of butter, could I use canola oil instead?
---------------------------------------
Hi Rose,
I am new to the site. Love it so far.
Just looking at your Lemon Loaf recipe and wondering if you have ever made it with oil instead of butter?
If yes, how would I go abouts converting your recipe to use oil?
I make a bananna bread using oil,no butter, so was just curious.
thanks in advance.
Reply to this Posted by: Sharon | June 20, 2008 11:16 PM #
I was planning to make lemon buttercream but wanted to use the neoclassic version...how should I go about this?
Reply to this Posted by: Sarah | June 6, 2008 6:38 PM #
Yvonne, this is one of the Moist Chocolate Genoise most common characteristics.
Rozanne's tips are excellent and complete. Regarding the super large JB Prince Matfer balloon whisk it helps tremendously and often with perfection.
Reply to this Posted by: Hector | May 29, 2008 1:21 PM #
somewhere i wrote that i made this cake for carl sondheimer's birthday (he was the father of the cuisinart). he asked me what the interesting little 'nuts' were at the bottom of the cake!
somewhere else i wrote--and i think it's in the book, that to avoid them, use your fingers to pinch out these little encapsulated flour particles that drop to the bottom of the batter.
Reply to this Posted by: rose levy beranbaum | May 29, 2008 10:15 AM #
Yvonne, here are a few suggestions:
Sift the flour on to the egg mixture.
Fold the flour in gently but thoroughly. Using a large balloon whisk will prevent the batter from deflating too much when you fold thoroughly. Rose recommends the Matfer whisk. Do a search on the blog.
You can pick the bits of flour from the cake once it's done. I use a toothpick to do this. Even Rose has had this happen to her. Read pg 496 of the Cake Bible (last paragraph). It's very interesting.
Someone on the blog suggested transferring the egg mixture to a glass bowl and then folding the flour in. That way you can see if there are any flour particles left in the batter.
I hope this helps. Let us know how you fair.
Reply to this Posted by: Rozanne | May 29, 2008 9:50 AM #
I bought "The Cake Bible" in the States recently and tried out the "Moist Choc Genoise" when I came back home in Singapore. Followed recipe as directed. When cakes were baked and cut, noticed that there were tiny white lumps on bottom of cakes. After examination, realized they were flour bits. I have folded the flour into the egg mixture carefully and thoroughly as directed (half portion each time) but this problem has surfaced even after 3 tries. Would appreciate your advice as to when I have gone wrong. Thanks.
Reply to this Posted by: Yvonne Koh | May 29, 2008 4:13 AM #
I'm going to use your cheesecake recipe for a wedding I am doing in 2 weeks...it is a last minute request. I have been doing wedding cakes for several years now but never a last minute request - neverless a whole new area - cheesecake wedding cake - 3 tier - stacked on top of each other and square no less. Any tips or suggestions - I've got your recipe and from all my trustworthy cake-baking friends out there on the web, they say it's the best and can be trusted, just wondered if any extra tips/advise. I will be practicing this coming weekend.
Reply to this Posted by: Sharon Crosswhite | May 28, 2008 5:01 PM #
I'm going to use your cheesecake recipe for a wedding I am doing in 2 weeks...it is a last minute request. I have been doing wedding cakes for several years now but never a last minute request - neverless a whole new area - cheesecake wedding cake - 3 tier - stacked on top of each other and square no less. Any tips or suggestions - I've got your recipe and from all my trustworthy cake-baking friends out there on the web, they say it's the best and can be trusted, just wondered if any extra tips/advise. I will be practicing this coming weekend.
Reply to this Posted by: Sharon Crosswhite | May 28, 2008 5:01 PM #
I'm going to use your cheesecake recipe for a wedding I am doing in 2 weeks...it is a last minute request. I have been doing wedding cakes for several years now but never a last minute request - neverless a whole new area - cheesecake wedding cake - 3 tier - stacked on top of each other and square no less. Any tips or suggestions - I've got your recipe and from all my trustworthy cake-baking friends out there on the web, they say it's the best and can be trusted, just wondered if any extra tips/advise. I will be practicing this coming weekend.
Reply to this Posted by: Sharon Crosswhite | May 28, 2008 5:01 PM #
Hi Rose,
I saw you on Create tonight (5/2208 at 11pm central time) and you made a 10 grain battard. Is this recipe available? I'd love to try it.
Thanks!
Reply to this Posted by: Sue | May 23, 2008 12:56 AM #
i haven't tried it for the fudge but for the oblivion it makes it denser which i don't like and not sweet enough.
Reply to this Posted by: Rose Levy Beranbaum | May 17, 2008 10:12 AM #
Hello again, Rose.
I'm also curious if you've played with the higher % cacao chocolates available now in your choc oblivion truffle torte and the hot fudge used in the aptly named "torture" variation? Any recommendations? Thanks again.
Evelyn
P.S. Every foodie I know now makes your focaccia! It's life-altering.
Reply to this Posted by: Evelyn | May 17, 2008 9:40 AM #
yumiko, thank you for your interest but i have not had a cooking school for many years now.
evelyn--thank you for the lovely comment! re the highfat butter--i think it would make the oblivion denser bc it has less water and it has enough butter and cocoa butter in it to be rich and flavorful!
Reply to this Posted by: Rose Levy Beranbaum | May 16, 2008 3:03 PM #
Hi Rose.
Your recipes have been making me look good for years. Thank you for that and for raising the bar on home baking. One of my all-time favorites of yours is the Choc Oblivion Truffle Torte and I'm about to introduce a new group of friends to it. I live in Maine and finally have a reliable source for European butter. Do you think using it in the torte would have any effect? Thanks again.
Ev
Reply to this Posted by: Evelyn | May 16, 2008 1:09 PM #
I read Makiko Fujino's book. She commented about you.I impressed what you love cooking. She was one of your cooking school student.I am Japaneseand also live in New Jersey.I love cooking ,so I want to take your class. But I could not find out your school.Please let me know ,if you have a class. I want to join it!!
Reply to this Posted by: Yumiko | March 23, 2008 7:01 AM #
I've seen that almost every country have a version of steamed bread, even steamed cakes! The version I know (Chinese traditional) are risen on parchment paper on your countertop, covered with a lightweight cloth. Then transfered onto the steamer (with the parchment). If you are making a handful it would be practical to rise on the steamer, but usually you end up with not-supposed-to steamer marks on the bottom of the buns!
I am getting hungry for the 2 fillings my Mom made: the sweet version made of home made lima bean sugar paste plus an optional salted duck egg yolk; the savory version made of chicken-mushroom-herbs. I know Rose loves the ones filled with pork char siu, and perhaps you all need to know that the best pork char siu is the one roasted at home specially sans the red food coloring!
Reply to this Posted by: Hector | March 11, 2008 1:27 PM #
We were in Germany in December. At a Kristkindlmarkt I spotted a booth selling large steamed dumpfl. I had to try! It was served in a bowl and smothered with vanilla sauce and a sprinkle of cinnamon. Wow, when you are standing around in freezing temps and you have consumed a couple mugs of gluwein that giant dumpling was a true marvel. I have thought about trying some at home but I have never tried steamed bread. Do you let them rise in the steamer sections? Is the dough stiff? How long does it take to cook?
Reply to this Posted by: gene Russell | March 11, 2008 12:45 PM #
it's important that you check the errata section of the blog for several errors like that. you will also see thatno added rye is necessary.
Reply to this Posted by: rose levy beranbaum | March 10, 2008 6:56 PM #
I've really enjoyed all of your books. However, I have a question on one of your recipes. In the Bread Bible (Jewish Rye Bread) recipe, the quantity of Rye flour under "Flour Mixture" is missing eventhough it states to add it. Could you forward the quantity of Rye Flour for this recipe.
Regards,
Rodney
Reply to this Posted by: Rodney | March 10, 2008 6:47 PM #
Yes, the dough has sugar. Bamboo steamer, "normal" not-dimsum size. About 12" wide, stacked 2 high. Hmm, about 5 at a time. It cooks so fast, that in a matter of hours she would pull hundreds off the kitchen to our living room dining which was about 20 feet long. I don't recall Mom using rice flour, and the white color was desirable and one thing she always compared her buns with others!
She made 2 types of filling: sweet lima bean paste, and savory steamed chicken with Chinese "shitake" plus some other things.
The most painful thing was kneading by hand, but once we got our KA, it become a less demanding job. My uncle ran a small breakfast shop in Chinatown, making his own buns on the K5.
Reply to this Posted by: Hector | March 9, 2008 10:52 PM #