Real Baking with Rose Levy Beranbaum

Dear Sir or Madam:

I hope you are fine.
We are a professional manufacturer of silicone mould and products in China,we learnt about your website through Google and you are engaged in silicone products, so we sincerely hope we can become your supplier for silicone mould and products !
http://huilianmoju.en.alibaba.com this is our website, you can find more photoes and information.
huiliancentury@yahoo.com.cn this is our email box, if you have any question, please contact us at any time !

Thanks and Best Regards
Songjun Ye
Sales Manager

Reply to this      Posted by: Songjun Ye | November 15, 2007 5:05 AM #

Dear Sir or Madam:

I hope you are fine.
We are a professional manufacturer of silicone mould and products in China,we learnt about your website through Google and you are engaged in silicone products, so we sincerely hope we can become your supplier for silicone mould and products !
http://huilianmoju.en.alibaba.com this is our website, you can find more photoes and information.
huiliancentury@yahoo.com.cn this is our email box, if you have any question, please contact us at any time !

Thanks and Best Regards
Songjun Ye
Sales Manager

Reply to this      Posted by: Songjun Ye | November 15, 2007 4:06 AM #

yes, yes, not mirror shiny, just plain aluminum.

Michi, THANK YOU. I only entertain at home and bake for friends, and my (THE) YELLOW KITCHEN!

Everything I make is based on the bibles.

Reply to this      Posted by: Hector | October 19, 2007 7:04 PM #

I have 5 of these pans. I believe they are actually called 1/2 sheet pans (jelly roll pans are a smaller size). Anyway, 3 of my pans are marked Chicago Metallic and 2 are not marked at all, but they are all identical to one another in apprearance and performance.

Incidentially, 4 of the pans were purchased from Chef's Catalong, and 1 was purchased from K-Mart (Martha Stewart line - came with a really neat cover that snaps into place).

Also, I'm sure when Hector mentioned that his pans were shiny, he didn't mean they were shiny like stainless steel (that would be bad for baking), but rather they're a light colored aluminum that's kind of shiny-ish (definitely not a mirrored finish).

Reply to this      Posted by: Patrincia | October 19, 2007 5:56 PM #

hi hector,

thanks i am planning on buying a new one. i also contacted to caphalon b/c apparently my pan is on a lifetime warranty. i saw your website. do you have a bakery in hawaii? your cakes look beautiful.

Reply to this      Posted by: Michi | October 19, 2007 5:17 PM #

Many department stores choose to market a great brand name to produce a low quality product. Calphalon is not immune to this.

Instead of brand, look for thickness of the metal, and the finish (dark vs shiny uncoated).

To prevent this warping, go get another pan, of thicker metal (heavier weight).

I use Chicago Metallic Commercial 'jelly roll' pans. They are not coated, so is shiny aluminum. The pans are heavy weight, with thick rolled rims. If you look closely under the rolled rims, most noticeable on the corners, the rim is lined with a tube wire. These has never warped even when I bake bread (475oF to 500oF).

Reply to this      Posted by: Hector | October 19, 2007 3:37 PM #

thanks for the advice patrincia and bill. what i'm afraid of is since it seems to bend in the early stages of baking the batter won't be set and it'll go all over my oven! i guess i'm just going to have to get rid of it or take my chances.

Reply to this      Posted by: Michi | October 19, 2007 1:48 PM #

I had a pan that did that...I just got rid of it. I'm surprised that a good pan like calphalon has that problem. I just bought a new jellyroll pan...it's been working great. I'm not at home, but when I get home I'll check the brand for you.

Reply to this      Posted by: Bill | October 19, 2007 1:14 PM #

Michi - your pan is warping due to heat change (expansion/contraction). If you wish to use it for baking a cake layer that will be rolled, you should be just fine.

In the future, you can pick up inexpensive restuarant quality sheet pans, that will not warp, at a restuarant supply store (under $10).

Reply to this      Posted by: Patrincia | October 19, 2007 1:12 PM #

hi rose,
sounds like a fun trip. can't wait to see your pictures when you get back.
i realize you may not be able to answer my question since you're probably in transit but perhaps someone else can shed some light on my problem.

i really want to make a cake with my jellyroll pan. it's a decent quality pan from caphalon. it's a few yrs old but i'm not sure if that's the problem. everytime i make something on the pan during baking the pan will suddenly bend so one side sitcks up in the air. it's ok with cookies but with a cake? obviously the metal reacts to the heat and the pan changes shape. the only answer is to buy a new pan but why does this pan do this? is there a way to avoid this? bon voyage!

Reply to this      Posted by: Michi | October 19, 2007 12:45 PM #

Elceelee. I've just shared your comment with my Italian nationals (Luca, Isabella, Fabrizzio, and Anna), they agree that Italy can get filthy.

Especially when snow starts to melt, what a dirt mess. Also, it does not help that 'most' of Italy looks and is thousands of years old! Re graffitti, it must be a Michael Angelo inheritance, didn't he paint walls too? Germany is much more different! They pretty much built new and modern after all the war bombings!

I get into very animated discussions when I put my Italian nationals and my German nationals (Axel and Daniel) on the same dining table! I have to agree with the Italians, that Italian food is Earth on Heaven!

Reply to this      Posted by: Hector | October 18, 2007 8:23 PM #

The best way to Tuscanny is to travel through Frankfurt, Germany! I did that last June and had a GREAT time. My most fun evening was the one I spent at the hotel and Gasthaus in Frankfurt on my overnight layover. Tuscanny was nice (flew into Florence) but I found Italy to be quite filthy and disgusting for the most part--LOTS of graffitti everywhere..........ugly. Have a great trip--love all your cake recipes Rose, thanks.

Reply to this      Posted by: Elceelee | October 17, 2007 8:33 PM #

grazie, prego, and happy manjare!

buon viaggio . . .

Reply to this      Posted by: Hector | October 17, 2007 5:18 PM #

We have just missed each other! I will be in Italy from 11/2 to 11/17.

After the first weekend in Rome, first weekdays in Bologna, and rest of the week in Veneto area; our friends Yani and Leonardo from Florence will take us to 'somewhere' in Tuscany for a similar experience.

Leonardo is a professional Florence certified tour guide and he says that food-tourism is picking up. It took him years of studying and work practice to get his certification, since there is just so much in Florence to show!

I promise to let my photo camera do ALL the eating.

Reply to this      Posted by: Hector | October 17, 2007 3:29 PM #