The Next Generation of Wine Lovers in Training
Apr 19, 2006 | From the kitchen of Rose
on the recent visit to seattle, for the iacp conference, i had the pleasure of having dinner with my family who live in nearby slohomish. my stepson chose a new restaurant called the crow and we were joined by my dear friend elizabeth karmel (her new book: "taming the flame"--john wiley). all four of us grownups chose the halibut that turned out to be moist and flavorful--in fact the best halibut i've ever tasted. the grandchildren had their usual spaghetti with butter and cheese. but they did ask to smell the cabernet cork. here's evidence:
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Rose Levy Beranbaum
06/09/2006 04:10 PM
yes--do try a new pan. you might even want to try a non-stick bc there is no such thing as 100% non-stick so i bet you'd get the volume AND ease in removal. but of course be sure it's a two piece pan! i don't even know if they make the non stick in a two-piece though.
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Anne-Marie Dodds
06/09/2006 04:07 PM
Many thanks. I do know this. The cakes are light fluffy and delicious.
The Cake Bible is a wonderful book and I accept all it says, but I am starting to wonder if my old pan, though not visibly damaged is the cause as the cake is so tender that it pulls apart.
Guess I will keep trying.
Thanks anyway. HUsband appreciates failures with his coffee !
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Rose Levy Beranbaum
06/09/2006 03:56 PM
it's supposed to stick to the pan to get the maximum height. the only way to unmold it is to run a thin-bladed metal spatula between the sides of the cake and the pan, pressing against the pan so as to dislodge as little of the outside of the cake crust as possible.
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Anne-Marie Dodds
06/09/2006 12:38 PM
I am an experienced baker with many successes from your Cake Bible but I have a terrible job to unmold a lemon glow chiffon cake from the pan. I have tried carefully timing the cooling, a number of sharp instruments including my husband, but the cake sticks to the pan, no matter what I do.
Can you please help ?
Thank you,
Anne-Marie Dodds
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