Hector's Great Undertaking

Aug 01, 2007 | From the kitchen of Rose in Photos

here are the pictures you've all been waiting for from the amazing Hector!

The Importance of Weighing or Measuring Eggs

Aug 03, 2007 | From the kitchen of Rose in Announcements

Posting from Elicia

Hi Rose, I just want to report my recent endeavour with the Perfect Pound
Cake and the Butter Cream Cake.

I've always gotten away with not weighing eggs with it comes to baking
cakes (I wld weigh them for buttercream, pastry cream, curd etc only).
Usually, I wld weigh all my eggs in their shells and store them according
to weight category, eg 60 - 65g, 66 - 70g etc. However, when I made the
above 2 cakes recently, for the first time - I experienced some pasty spots
in the crumb (not detectable by pricking - the tester comes out clean) - it
is baked and not hard but quite unsightly! I initially was a bit stubborn,
blaming the flour - but today - I decided to weigh my eggs and milk (I
usually just measure the liquid with tsp/tbsp or cup measure) - the pound
cake was just perfect!!

I now can conclude that weighing EVERYTHING is very important for cakes
with high content of butter or using a formula close to the classic 4
quart/pound cake! Also, I noticed that the batter didn't curdle slightly as
before (I was also very precise with the butter temp). Ironically, I've
never faced this problem with genoises, biscuits and the layer cakes
requiring less butter. Eg I've made the Golden Luxury Butter Cake about 6
times already (in different shapes and sizes) and it's perfect every time!
But I also believe the white choc has a role in stabilising the emulsion of
the batter, which I now believe is the cause of those pasty spots.

I will value my electronic scale even more now!

Rose Response
Now that eggs vary so very much and even with the proper size eggs the yolk ratio to white--it is essential to check the weight or volume for consistent and optimal results.

Cooking and Baking Marathon for Dad

Aug 04, 2007 | From the kitchen of Rose in Special Stories

my father, robert maxwell levy, has just turned 93 and he is finally living his dream. he regrets not having the energy to do all he was planning such as setting up a blacksmith shop (he has the anvil but not the forge—yet), or producing bird houses for sale on the internet, but how many people get to complain about anything at 93 years of age!

as a boy growing up in the bronx he dreamt about living off the land—i think this is now called sustainable agriculture. about 20 years ago he came closer to this vision when he bought a huge hip-roof barn and several acres of land in upstate new york and persuaded my mother to leave new york city. they lived in an airstream trailer while he reroofed the barn using affordable batches of mixed shingles he bought at an auction, placed randomly, and was photographed by the troy times record atop his roof, and described as a local artist who had created a patchwork quilt roof. it has become a scenic destination.

Continue reading "Cooking and Baking Marathon for Dad" »

Away til August 13

Aug 05, 2007 | From the kitchen of Rose in Announcements

I may not be able to answer questions until then but there will be a new posting on the 11th!

Cappuccino Alpino

Aug 11, 2007 | From the kitchen of Rose in Drinks

that’s what elliott calls it after my having called attention to the fact that i have foamed the milk for my cappuccino to a new height resembling the matter horn. i’ve written before on this blog about my preference for foamed milk made with a foamer without the injection of steam produced by the foamers on some espresso machines. but i now have some new information that i think will be of use.

first of all, i found that not all foamers are created equal. if using a hand-held battery operated foamer, aeorlatte is the one that produces the finest, most stable foam. if suddenly the foam seems less impressive it’s time for two new batteries. for ease in use, and a finer foam still, i use the nespresso aerocino which plugs in and makes the process mostly and blissfully automatic.

fellow blogger hector made the important discovery that when chilling the aerocino the foam is still more voluminous. i now keep the aerocino in the frig always at the ready!

but there’s another vital factor to the production of ideal foam and that is the milk. you can have the best apparati and still achieve inferior foam if the milk isn’t right.

non-fat milk probably foams the best but has no flavor. next best is 1% so when i use that, i add a little heavy cream to the espresso. whole milk will also foam well but you have to experiment to find the best brand. i’m sure it has to do with something in the milk production and/ or ingredients added. in my area, cream o’ land whole milk and tuscan 1%, work the best.

News from Hope

Aug 18, 2007 | From the kitchen of Rose in Special Stories

i've lost track of just how many years we've lived here (part time) but one of the many things i've enjoyed has been how little things changed. recently this has changed.

the charming village cafe in town, where we enjoyed many lunches and dinners, has closed and is up for auction. and the lovely inn across the way where we went for special dinners has changed hands. it has been owned for many years by our friends cordie and charlie puttkammer who now plan to retire to their home on the beautiful mackinac island in michigan, and tour the u.s. via trailer. i met cordie when another mutual friend, food writer joan nathan, learned that we lived here and insisted that i go over and meet cordie. i found her playing tennis on their court up the hill and we've been friends ever since.

often, cordie would happen by to watch us hit and on occasion appeared with her racket and a partner and we played doubles. i will miss her very much and hope to visit in michigan.

here is our current tennis audience on cordie's court:

A Tale of Two Bacons

Aug 25, 2007 | From the kitchen of Rose in Announcements

Well actually THREE! The first one is Harrington’s—the one I fell in love with when I went to the University of Vermont many years ago. My boyfriend at the time brought me there and explained how they smoked the bacon over corn cobs. Since I grew up relatively bacon-deprived (my grandmother who lived with us kept kosher—though my parents didn’t)—this deliciously smoky bacon reminiscent of wood cabins in the mountains utterly seduced me.

I have continued to mail-order Harrington’s for all these years since bit have now added another bacon to my love list:

Continue reading "A Tale of Two Bacons" »

On Vacation til Tuesday Sept. 4

Aug 28, 2007 | From the kitchen of Rose in Announcements

there'll be two postings between now and then. please do continue to answer each other's questions. speak to you soon!

best baking,
rose

Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes