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Rose's Heavenly Cake Kits Shipping!
Just in time for the holidays, the cake kits are now at home on their site www.coastalgoods.com (the link is on the blog as well under "sites I like." )
I hope you all enjoy them as much as I did creating them. It represents my first entry into the world of food products and I'm very pleased and proud with the outcome and with the fact that now I'm practically guaranteed of having my cakes come out of other people's oven looking and tasting the same as the ingredients will be the same quality and quantitty!
Thanksgiving may be pie time but all the upcoming holidays call for CAKE! Meantime, Happy Thanksgiving!
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For any fruit I wish to puree for a sauce, I liquefy the fruit in a food processor before using the cheesecloth bag and let sit and drip until only pulp remains .For large quantities bakeries purchase large cans of puree. That would be the easiest of all.
I hope this is helpful.
Reply to this Posted by: Laurel | June 10, 2009 9:23 AM #
I always use a fine-meshed chinois for all my fruit purees. I use the jelly bag to get very clear jellies and an old-fashioned food mill for apple sauce etc.
Annie
Reply to this Posted by: Annie | June 9, 2009 5:57 PM #
Laurel, for sparkling clear jelly, you are right, this is the way to go, but I'm afraid this wouldn't work for the raspberry puree as it is quite thick and too much would stay in the bag.
Reply to this Posted by: Anonymous | June 9, 2009 10:35 AM #
Hello Hector, my instructor in french pastry class encouraged us to do things the old fashioned way. When attempting to strain seeds from fruits such as raspberry I would recommend using the cloth filter made from cheesecloth that comes with a metal stand; used primarily for making jelly without seeds. Sometimes the power tools are not the answer, they are hard to clean also. Anywhere jelly/jam canning supplies are sold you will find this simple filter system with bags you can rinse and reuse. I hope I've been of some help.
Reply to this Posted by: Laurel | June 9, 2009 9:39 AM #
Oh dear, I use the kitchen aid food and vegetable strainer which is an add on to the meat grinder, passing the extracted seeds thru it about 3 times. Beware that eventually the concentrated seeds stop the strainer as too many seeds stick at the narrow end of the spiral, for you must stop the motor at this moment or prior to prevent damage.
Reply to this Posted by: hector | June 7, 2009 12:30 AM #
I love your book and it is indeed my cake bible. After countless hours of straining raspberry puree with my food mill I finally decided to invest in the power strainer that you suggest. To my dismay they are no longer made. UGGGh - it seems to me that the best alternative would be the food grinder and the attachment citrus strainer juicing pack for the kitchen aid. Have you used this? What do you think? Are there any other alternatives that you think are better? I would greatly appreciate your input. Thanks in advance.
Regards,
Heather Jones
Reply to this Posted by: Heather Jones | June 6, 2009 7:21 AM #
Anne, have you been able to work your power strainer? I use mine all the time--if you still need help, email me at onehsancare@yahoo.com.
Reply to this Posted by: Carolyn | August 14, 2008 10:24 AM #
Thank you Rose. I wouldn't have thought to look under that thread.
I like the Side-Swipe little squeegee type blades. I haven't seen the Pourfect Scraper one... I don't like the idea of the bowl getting locked!
Sometimes my bowl does locks on my KA anyway. So maddening! I have to turn into the Incredible Hulk to pry it free! I'll have to try that rubber band trick. Cheers
Reply to this Posted by: Melinda Pickworth | April 25, 2008 4:09 PM #
please put "pourfect bowl scraper" in the search box!
Reply to this Posted by: Rose Levy Beranbaum | April 25, 2008 3:09 PM #
Rose, Have you been asked to try the new Side-Swipe Mixer Blade that is compatible with the KitchenAid Artisan machine? I would value your opinion, if you have tried it and what you thought.
Reply to this Posted by: Melinda Pickworth | April 25, 2008 2:22 PM #
Anne - Do you have the super citrus juicer to go with the power strainer? There is one for sale on ebay now if you need it.
Reply to this Posted by: Kim | April 3, 2008 10:35 AM #
I just saw that the cakes cakes were be shipped. I can't seem to find the post dated 04/01/08. Can someone point me there? thanks
Reply to this Posted by: Roseanna | April 2, 2008 8:57 PM #
Matthew - I've seen the power strainer for sale many times on ebay, but it only works in conjunction with another food processor attachment, and they will only fit on a specific cuisinart model.
Reply to this Posted by: Anonymous | April 1, 2008 11:26 PM #
Where did you find it Anne? I hear they are very difficult to find now.
Reply to this Posted by: Matthew | April 1, 2008 9:54 PM #
Hello Rose,
I am a great fan of yours!
I just obtained a Cuisinart power strainer, but don't know how to use it. Would you be able to give me directions?
Thanks very much,
Anne
Reply to this Posted by: Anne | April 1, 2008 9:31 PM #
in the bread bible i say it freezes very well or keeps 4 days at room temp if well-wrapped. toasting usually brings it back to life as well.
Reply to this Posted by: Rose Levy Beranbaum | April 10, 2007 8:49 PM #
Hi Rose!
Could you advise on what's the best way to keep Panettone if you say that freezing is not so good for it? It seems to me that in a few hours i'll have a couple of wonderful sourdough panettones and would like to keep one of them for 1 week till my relatives come but not sure whether i should freeze it or there's some other way.
Thank you
Reply to this Posted by: Mila | April 5, 2007 11:07 AM #
no they no longer make anything of the sort. check out back to basics.
Reply to this Posted by: Rose Levy Beranbaum | December 7, 2006 10:54 PM #
For raspberry seed separating, did you mean Cuisinart makes a handcrank device? they don't list it.?
Reply to this Posted by: barbara | December 7, 2006 9:50 PM #
thanks jeanne! i asked my producer of the cake kits and he said we could do "natural products" such as cakes with unbleached flour where it will work, but that organic is a major problem due to weavils and other infestation.
Reply to this Posted by: Rose Levy Beranbaum | December 5, 2006 4:51 PM #
One more thought, Rose: Will you be developing any organic food products? I use only organic flour.
Jeanne
Reply to this Posted by: JeanneK | December 5, 2006 4:44 PM #
Hi, Rose. Just a comment on the KitchenAid Mixer (I just got one because of you and your wonderful books!): Yes, it's now called a "flat beater."
I figured out which one you meant, though, because it does resemble a paddle.
You're brilliant, you know. Your books have brought me (and my hungry family and friends) much joy.
Jeanne
Reply to this Posted by: JeanneK | December 5, 2006 4:43 PM #
you're right--it's sad. but there is an alternative that is excellent though not as easy to clean. it's a hand crank device and it is also excellent for separating the seeds and peel from tomatoes. be sure to order the optional berry screen. the company is back to basics. they also make a terrific little flour mill.
Reply to this Posted by: Rose Levy Beranbaum | December 4, 2006 9:51 PM #
I am unable to find the Cuisinart Power Strainer that you say (Cake Bible) is perfect for separating out the raspberry seeds from the pulp (for the raspberry sauce), seems they don't make it anymore. What do you suggest?
Reply to this Posted by: barbara | December 4, 2006 4:42 PM #
rosemary, when i was in stockholm last fall with the iacp-- a great food organization, someone took me to a wonderful bakery where the baker had won an award for his book on bread. i had won the same award i think the year before! his book is packaged in a brown paper bread bag and is one of the most beautifully produced books i've ever seen which is what it won the award for (design). he's supposed to be one of the top bakers in sweden so i'm sure you'll have no trouble find his bakery!
i've written to kitchen aid re the paddle vs flat beater. thanks again.
Reply to this Posted by: Rose Levy Beranbaum | November 30, 2006 7:32 PM #
thank you for the vote of confidence! be careful about flour for cakes--i don't know if there is bleached cake flour in sweden. please do a search on flour on the blog for a lot of tips (especially the thing i wrote called "crossing the atlantic by cookbook."
so now i'm wondering if i need to change paddle beater to flat beater--is that what they call it in the literature that comes with the mixer? i have it all over the manuscript for my upcoming book and wonder if i need to change it!
Reply to this Posted by: Rose Levy Beranbaum | November 30, 2006 6:57 PM #
Thank you for the fast answer, Rose! I suppose the paddle beater must be the funny looking white-covered thing they call a "flat beater" then, since that is what I got along with the others. I am so impressed with the Bread Bible so far (which thankfully does not presume that everyone automatically knows how to shape a loaf, for instance) that I've just ordered The Cake Bible, The Pie & Pastry Bible and the Xmas Cookie Book too. Thanks for such meticulous work and especially for giving weights in grams, making the recipes usable in Europe as well. Your pedagogical approach is very appealing and reassuring and makes me feel I really will be able to do this.
Reply to this Posted by: Rosemary | November 30, 2006 6:28 PM #
there are 3 beaters that come with the kitchen aid mixer:
the paddle beater
the whisk beater
the dough hook
on page 550/551 i list all the protein contents of the basic flours available in this country so all you need to do is find a flour of a comparable protein content. sweeden has great breads and therefore i'm sure you won't have a problem. the only reason i said to use only the flours i listed was bc in the us regional flours can be very low in protein almost like cake flour and won't work well for bread. but there are many other flours than the ones i mentioned that would indeed be wonderful.
Reply to this Posted by: Rose Levy Beranbaum | November 30, 2006 6:06 PM #
Hello Rose,
Having recently decided to teach myself to bake bread, I bought your book and am reading it closely. I have two minor questions. First, you mention a "paddle attachment" for KA mixers. I can't find any such animal. Second, some recipes specify "Gold Medal" (or another) flour only, but I live in Sweden now and GM is a thing of the past for me. Suggestions? Thank you!
Reply to this Posted by: Rosemary | November 30, 2006 5:26 PM #
i'm sorry, the only think even close to a cabbage pie i've heard of is cabbage strudel. here's a possible contact for you--he's hungarian and a great baker: louis borachaner. his bakery "bread head" is in colorado springs. give him a call.
Reply to this Posted by: Rose Levy Beranbaum | November 29, 2006 8:03 AM #
Hi Rose,..
Question -- Do you ever bake a Pie and ship it to a client upon request..
I have looking for a Cabbage Pie made
from Bread Dough. I don't think it contains anything but cabbage and he
crust is that of Bread Dough..
I am looking for this as a gift for My Uncle who is about 70. His wife passed away this year and he is a bit lost. When we talk (about many fond memories)... He often mentions a Cabbage Pie made from Bread Doe that his mother use to make him. My Grandparents are from Austria so the recipe would be from Germany, Austria or Russia...
I am not a baker so I am not sure I could do the recipe justice...
If you could let me know if I could order such a special pie I would appreciate it..
thanks very much....jackie
Reply to this Posted by: jackie pasternak | November 28, 2006 6:33 PM #
i can't generalize about freezing which is why i give keeping instructions for each individual recipe.
panettone can be frozen but unlike heart bread it is not quite as good--it loses a little of it's gossamer softness.
i don't know much about transfats bc i don't use them and am therefore not too interested. i prefer more natural ingredients which have been processed less such as butter.
Reply to this Posted by: Rose Levy Beranbaum | November 28, 2006 8:54 AM #
Could you please give us your standards and known results of freezing cakes,bread;any experience concerning affect of freezing on products with high fat content ie taste and texture when defrosted. I find freezing cake layers while still warm enables easier splitting of layers later and they are moist; what about high fat breads such as Panettone? One more question please. So just what is a transfat? What is your opinion on transfats. Thanks for the tip on Harvest king; my local Walmart carries it and I am constantly cleaning them out. My goal is 100 Panettone. If frozen will quality decrease?
Reply to this Posted by: Laurel | November 28, 2006 8:49 AM #
it's so exciting for me to hear that other people are discovering the joys of this great flour! thank you for the feedback.
Reply to this Posted by: Rose Levy Beranbaum | November 25, 2006 7:09 PM #
Rose,
I wanted to let you know how well I love the new Gold Metal "Harvest King" flour. I have gone through 2 bags already, and will be needing more on my next shopping trip. Now I don't have to order my flour by mail anymore.
Thanks,
Barbara
Reply to this Posted by: Barbara | November 25, 2006 2:41 PM #
thanks for asking tyler but i don't.
Reply to this Posted by: Rose Levy Beranbaum | November 24, 2006 7:34 AM #
hello rose :)-- i was wondering if you have a recipe for rice pudding in any of your cookbooks? if you do, could you please tell me the name of the book? thank you-- tyler
Reply to this Posted by: tyler | November 23, 2006 8:20 PM #