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How can you be sure your oven is holding the right temperature?
Most oven thermometers I have tested are unreliable. The best way is by baking a reliable recipe. If the recipe says bake 30 to 40 minutes and it is done in 25, turn it down 25 degrees. If it takes longer than 40 minutes turn it up 25 degrees. Occasionally oven thermostats become erratic and do not hold temperatures no matter what the setting. This requires professional calibration or a new thermostat.
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I can't comment on those particular brands, but we got a dual-fuel stove (Bosch) about 4 years ago. We like it. We both prefer to cook on a gas stove top. The oven is an electric with optional convection. Actually I'm not sure I have a strong preference between an electric or gas oven but having the convection option is really great. I also like that on this brand of oven, bottom electric element is underneath the "floor" of the oven so that you can bake right on the oven floor if you want to.
That said, there are few things we would improve on the Bosch stove. The control knobs for the gas burners are kind of cheap and one is already not working too well. We also really covet those lovely clover-shaped burners that you get on a Thermador -- but we couldn't afford one of those. Maybe eventually...
I suggest you think about what you really like/don't like about your current stove, and then go to a showroom and spend some time really looking over the stoves, imagining you're actually using them and what it would be like. Of course, if you're like us, you'll want something that's completely out of your budget! We don't regret "settling" for the one we got, though -- it does just fine.
Reply to this Posted by: Barbara A. | May 6, 2008 3:00 PM #
We are planning a new kitchen this summer. Any feed-back on the Elmira or Heartland stove/ovens with combination fuel option. Are they worth the money?
thanks,
Kathy M
Reply to this Posted by: Kathy M | May 5, 2008 6:55 PM #
no doubt about it matthew--you are a brilliant baker. you even got the finished temperature spot on! i think i'll do this version in my next book! and to think i had forgotten i did it in the pastry bible. i guess i'm too steeped in the new cake book!
Reply to this Posted by: Rose Levy Beranbaum | May 19, 2007 9:12 AM #
Matthew,
Very impressive! Looks great.
Rozanne
Reply to this Posted by: Rozanne | May 19, 2007 9:08 AM #
Matthew - mmmmmm, it looks fabulous! How wonderful to serve it with coffee ice cream (one of my favorites).
Reply to this Posted by: Patrincia | May 18, 2007 10:34 PM #
I wanted to add that I topped the finished tart with shaved chocolate and powdered sugar. The crust is your sweet nut cookie tart crust made with almonds. Using a cake pan to mold the dough into the tart worked wonderfully!
Reply to this Posted by: Matthew | May 18, 2007 8:03 PM #
Re: Chocolate Oblivion Tart
Thanks for the fast response Rose. I had everything measured and my double-boiler ready. That is the great thing about this blog. I was literally 5 minutes from making this when I thought I should check once more, and your answer saved the day.
I decided to make a chocolate torture version, so I spread a layer of your hot fudge sauce on the bottom of the tart and added the espresso powder to the filing.
For anyone interested in making one large tart (9.5 inches), I multiplied the recipe in the pie bible by 1.5 (or .75 times the cake bible version). I had about 1/3 cup leftover filing (since I added the fudge, this might be the perfect amount for someone making the regular version). It took 20 minutes at 350 to reach 150 degrees in the center (it was 138 degrees at 15 minutes, so watch carefully).
I served the tart with homemade coffee ice cream. Here is a photo.
I had some more today, and I actually preferred it to yesterday. It didn't taste as rich as the freshly baked tart for whatever reason--so making this a day ahead would work well.
Reply to this Posted by: Matthew | May 18, 2007 7:58 PM #
thanks--you're right--mistake. you can tell by the weight of the total amount of filling which is 1 pound. if you added the 6 eggs it would be a lot more. so eggs should be 3/150 grams without shells. thanks!
Reply to this Posted by: Rose Levy Beranbaum | May 17, 2007 7:43 PM #
Rose,
Cake Bible: 84
Pie Bible: 308
Reply to this Posted by: Matthew | May 17, 2007 7:01 PM #
please tell me what page number the chocolate oblivion tart is on as i sure can't find it!
Reply to this Posted by: Rose Levy Beranbaum | May 17, 2007 6:45 PM #
Rose,
I'm planning on making a chocolate oblivion tart. I was comparing the versions in the pie and cake bibles. I notice that you use the same amount of eggs in both, but 1/2 as much chocolate and butter for the tarts. The change is not mentioned in the understanding section, so I thought I would ask why the tart version has double the amount of eggs?
Reply to this Posted by: Matthew | May 17, 2007 3:00 PM #
that is very kind of you and we look forward to hearing and hopefully seeing the results!
Reply to this Posted by: Rose Levy Beranbaum | January 30, 2007 1:45 PM #
ohmigod, you people are wonderful. You have no idea how I have worshiped and envied you from afar, and to discover this website where you actually exist and can be contacted is beyond belief.
I am very very grateful!
Reply to this Posted by: virginia sybert | January 30, 2007 1:28 PM #
Virginia, The Oblivion is properly baked when the temperature taken at the center is between 145-155 degrees.
I only recommend baking the Oblivion in a waterbath to obtain the baked, but mousse like texture that makes this cake so delectable. Enjoy.
For inverting and reinverting the cake, you may want to use another 16 x 10 pan to avoid having the cake split or break . Place some parchment paper on the Oblivion's top, place your pan on top of the cake, and invert the pan. Use a hair dryer or propane torch as Rose has suggested to free the cake. Then reinvert onto the serving plate.
Reply to this Posted by: Woody Wolston | January 30, 2007 11:09 AM #
Virginia, you will have all your information by Tuesday noon.
The beauty of my most requested recipe is that it is fairly flexible since it is a custard style dessert. If you make it in the 16 x 10 pan and go for a slightly higher than 1-1/4inch tall cake, I recommend a 4X recipe of the Cake Bible's recipe for convenient volumes and weights of ingredients.
As Rose recommends, you should check temperatures to assure that the waterbath and the oblivion are correct.
Your waterbath will need to be hot around 140-150 degrees.
I would bake the oblivion uncovered for 7 minutes, then cover with a foil tent or another 16 x 10 pan for 15 minutes. Start checking to see if the oblivion has set along the sides. I will give you temperature readings for the oblivion tomorrow.
Reply to this Posted by: woody wolston | January 29, 2007 11:57 PM #
woody's working on it this afternoon so he'll post will all the info you need in time.
Reply to this Posted by: Rose Levy Beranbaum | January 29, 2007 12:47 PM #
Thanks. I need to start baking Wednesday so I hope Woody has nothing else on his plate. :)
Reply to this Posted by: virginia sybert | January 28, 2007 5:34 PM #
i've never made one so large--you may have to use a thermometer to determine when it's baked. i'm going to refer this to my assistant woody who by now has made more oblivions than i have and see what he says. i can tell you this: it's like unmolding a big cheesecake. i would invert it onto the serving board and use a propane torch or hair dryer to melt the outer layer but do it evenly so you don't melt one part and have the other part stick!
Reply to this Posted by: Rose Levy Beranbaum | January 28, 2007 1:04 PM #
Actually, I may also have lied about being able to do the volume calculation. Your original recipe is for an 8" round (7 cups volume) but for the art deco cake ,with one 10" (10.75 cups) and one 6" (3.75 cups)round, you call for tripling the recipe- when the volume is actually close to only 2x the original. I would have tripled the original recipe for the 16 x 10 pan (or close approximation).But maybe that's not enough? HELP!
Reply to this Posted by: virginia sybert | January 28, 2007 1:03 PM #
sorry, end of comment was deleted- your site is addictive!
Reply to this Posted by: virginia sybert | January 28, 2007 12:56 PM #
So sorry to ask a question that may have been answered before (i searched, but found nothing). I am baking the chocolate oblivion torte, but need to make a 16" x 10" rectangular cake, rather than the 8" round. I can do the volume calculations, but how long should it be baked? You give the times for a 10" round and a 6" round, but what about the rectangle?? And any hints for getting it out of the pan as I won't be able to use a springform? Would baking it on an aluminum foil wrapped cardboard insert help? And would that change the baking time too?
Thanks so much for your help. Your site
Reply to this Posted by: Virginia Sybert | January 28, 2007 12:54 PM #
there must be circulation between a cake pan on all sides of at least an inch.
i strongly suggest you read the cake bible cover to cover because i cover many of your questions and if i keep answering them on this blog again i may never finish my next book!
Reply to this Posted by: Rose Levy Beranbaum | January 24, 2007 4:25 PM #
Hi Rose,
I really dun't know where to put my question but here it goes: should there be a gap between the cake pan & the oven walls (which I believe there should, for even heating). What's the minimum size of the gap?
many thanks!
serene
Reply to this Posted by: serene | January 24, 2007 4:22 PM #
bravo zach--i couldn't have said it better or agree more!
Reply to this Posted by: Rose Levy Beranbaum | March 20, 2006 5:32 PM #
zach--thank you so much for answering sherry--that's exactly what i do as far as the cream and chocolate but also, i pour the mixture into a disposable pastry bag or zipseal bag and cut of a tiny bit from the end. that way if the chocolate is still very liquidy it will still drizzle nicely. if it is more set i can cut off a little more. if it gets to thick to drizzle i just pop it in the microwave for a few seconds.
Reply to this Posted by: Rose Levy Beranbaum | March 20, 2006 5:29 PM #
One last comment about chocolate drizzling, use the tongs of a fork by dipping the fork into the ganache and jiggle over what you're applying it to - that's one method. Zach
Reply to this Posted by: Zach Townsend | March 20, 2006 10:21 AM #
Sherry - add cream to your chocolate to create a soft ganache and drizzle when still liquid. Drizzling just melted chocolate can be a problem with clumping, etc. if it starts to set.
For example, with 4 oz. of chocolate, bring 5-6 oz. of heavy cream just to the boil and pour over the chopped chocolate, let sit, then stir until smooth and drizzle when just warm to the touch (based on the topping you're drizzling on top of).
Zach
Reply to this Posted by: Zach Townsend | March 20, 2006 10:19 AM #
Regarding the oven temperature topic, this is very true - it seems no matter what type of oven you have (new or old, fancy, etc.), the baking times in recipes are just general guidelines (your oven may be very accurate, but the oven of the person who wrote the recipe may not have been). This is why it's so important to be able to judge when a cake/pastry is done by looking at it (which Rose mentions in her book(s)) - some of which are slight separation from the pan, color of the top crust, springing back slightly when touched, the smell coming from the oven, etc. Of course, this depends on the type of cake you're making as different cakes show different types of signs, whether sponge, dense tortes, etc. I did myself a great favor by purchasing an oven with a center window so that I can look for those signs without opening the door and disturbing what is going on inside. It's definitely worth the effort to become familiar with the signs of cake "doneness." This also helps when you decide to bake the cake in a different size pan, as baking times in the original recipe go out the window.
I have a new GE double oven with digital controls, etc. but it tends to run 25 degrees hot, and the top oven bakes differently than the bottom oven. I never set my oven to a specified time and only look at it once the timer goes off. I have even noticed that baking times have differed when I use the exact same ingredients, the same approach, the same pans and the same oven for a recipe I've made often. A cake can be done 1-2 minutes earlier (or later) than the last time you made it; perhaps a factor at play here is the temperature of ingredients when you started, but it's always hard to pinpoint. That's why knowing the signs is so important!
Zach
Dallas, TX
Reply to this Posted by: Zach Townsend | March 20, 2006 10:17 AM #
Rose, Help, I know this is a sill question, but how do you Drizzle chocolate( so that it looks pretty)? Everytime I do I just can't seem to get it right and it looks messy.
Thank you so much
Reply to this Posted by: Sherry Kendall | March 19, 2006 2:41 PM #