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Hector's Great Video Tape of My Lecture/Demo on Flour

Jan 31, 2008 | From the kitchen of Rose

Hector has done a heroic and magnificent job of editing the video tape of my presentation on flour for the NYU Experimental Cuisine Collaborative. It was really a labor of love and he did it for all of you who could not be there and expressed regret at not being able to hear and see it. Now thanks to him you can do both. And thanks to Woody for manning the camera between prepping the cake samples--all those great zooms are his doing!

You can see the video file here: http://www.realbakingwithrose.com/RoseECC.mov (it's 150 MB, a very big download).

Photos and another copy of the same video are available on Hector's site: http://www.hectorwong.com/roselevy/ECC/index.html

Ginger
07/01/2009 10:21 AM

Video on flour

Jeannette
06/17/2008 04:58 AM

Hector,thank you so much for putting this video on for us to watch in full. I have been able to see SOME of it before but not the entire discussion and I have found it very interesting. I am talking about the Jan. 2008 video by the way, not the 1988 video! It all makes so much more sense when you hear Rose explaining things about the flours and methods of mixing and amalgamating ingredients, etc. I hope others enjoy it as much as I just did.

Hector
06/17/2008 02:23 AM

Have anyone watched this? It is Rose's 1988 video!

http://www.hectorwong.com/roselevy/1988video.html

Rose
03/08/2008 09:32 AM

p.s. i'm sure i mentioned in the demo but i want to call your attention to this important fact that the wondra does not work well for the standard butter cake where the butter is softened as opposed to genoise.

Rose
03/08/2008 09:30 AM

allen, when you do other people's recipes it's best to use the flour they recommend unless you're inclined to experiment and compare results to see your preference.

as hector said, there will be more in depth revelations in the upcoming book--this demo was a sort of preview. try the angel food cake.

Hector
03/07/2008 05:05 PM

Allen, I have the impression that there will be new revelations published on Rose's Heavenly Cakes, coming near 20 years after Cake Bible!

I don't think you should use bleached AP instead of Cake Flour, don't do that next year or 20 years ago. But maybe heat treated flour or Wondra are new alternatives for Cake Flour.

I've just whipped my biggest yet batch of Biscuit de Savoie (similar to a Genoise but without butter) using Cake Bible's original recipe (Cake Flour), and it came out perfect as usual. This giant was a 3.58x recipe (24 eggs, 339 gr of Cake Flour, 198 gr of corn starch, etc). The rise and crumb were perfect, making 3 perfect 11x17x1-inch pans. I even managed to make a chocolate version of it.

Patrincia, if you are reading this, I whipped the 24 whites on my 6 qt KA and the 24 yolks on my 5 qt KA. Folding was done on a big round bowl. I baked all 3 together barely spacing 1 inch between racks which is a no-no, but I worked it out that if I line each of my oven racks with tiles and preheat for over an hour, I get good results in this mass!

Allen Cohn
03/07/2008 04:45 PM

Thank you, Rose & Hector.

However, I am under the impression that you've made new discoveries since the Cake Bible (such as the properties of Wondra; and you make an allusion during the talk that you've switched over to bleached AP for all but genoise cakes). Plus, some general rules of thumb would be helpful if I make recipes from other sources.

Many thanks,
Allen

Rose
03/07/2008 02:50 PM

i specify which is the preferred flour for each recipe and a suggested alternative. as far as the heat treated flour that is for people in the UK and elsewhere who don't have access to bleached flour.

Hector
03/07/2008 02:41 PM

Allen, I feel for you and flours! Info is on Cake Bible and Bread Bible

Allen Cohn
03/07/2008 12:29 PM

Just finished the video...very interesting...I'm going to go buy some Wondra. :-)

But I am a bit overwhelmed by all the flour options: bleached AP, unbleached AP, bleached cake, unbleached cake, heat treated unbleached cake, Wondra, flour/corn starch mixture....

Rose: will you (or have you) produce a recommendation chart for all these options vs. various applications?

Many thanks,
Allen

Hector
03/05/2008 02:58 PM

Hi Allen, try right click and save target as, save the file somewhere in your computer and play it from there anytime. If it still don't work you may need to download quicktime (www.itunes.com or such). The quality is a bit higher than the file hosted at google, but not that much higher really.

Allen Cohn
03/05/2008 01:59 PM

Hi Hector...having trouble playing the high resolution video. I get a message saying quicktime is missing a component and can't find it on the server. (FYI, I'm using a PC with Windows XP.)

I can play the low res, but I'd prefer the high res.

Thanks,
Allen

Hector
02/07/2008 03:56 AM

near midnight of Wed. It is remarkable if you get the file from my site, it is coming from my little island!

Jeannette
02/07/2008 03:48 AM

Thank you, Hector for your quick response! What time is it where you are? It is 9.45 am here in UK ,I didn't expect an answer until much later, I must have my time zones mixed up! I will have another go at the video but perhaps get some one to help me with it . Cheers!

Hector
02/07/2008 03:37 AM

Jeannette, try right clicking on the link and save it to your computer. The download will take about 1 hour, but after it is in your computer you can view it anytime and fast forward at will.

Jeannette
02/07/2008 03:35 AM

Sorry about the second posting ,I thought it hadn't worked first time, and I should have checked, my laptop isn't mad, it's MAC!

Jeannette
02/07/2008 03:30 AM

Although I was able to download the video on to my Apple Mad laptop, I haven't been able to see the whole of it which is very frustrating! I manage to get about 30 mins. of it and then it stops and when I start it again it goes back to the beginning! I have tried a few times but this always happens and I am not that clever with computers to suss out how to overcome this problem. If you can find an easier way of showing it I for one would be very grateful. Many thanks.

Jeannette
02/07/2008 03:30 AM

Hector
02/06/2008 08:04 PM

Andrea, good job on the computer challenge. I've been there!

Cake Bible and also a few posts on this blog says how to freeze yolk. When they thaw, they become hard. To prevent this, freeze them with some sugar, and then subtract the sugar from your recipe.

Andrea
02/06/2008 07:52 PM

Hector, thanks for posting the recipe and other handouts. Aside from having a moment where I couldn't find the correct page, (I couldn't figure out how to get to the recipe from your homepage) all ended very well. I need a few more egg whites so homemade ice cream should do the trick!
I know you have mentioned freezing yolks before but when I have tried they have developed a thick skin which affects texture.

Hector
02/05/2008 06:55 PM

Hrafnkell and Geejay, thanks for your suggestions. Will check them out. Seems like there is are issues now, that we have 2 copies of the video: on my website and on the blog. It is a 2 hour video, so the delay.

geejay
02/05/2008 06:43 PM

Hector

Please upload it to YouTube as it would be so much simpler and save that massive download.

Hrafnkell Eiriksson
02/05/2008 06:21 PM

Best way to make the video viewable to as many as possible, have it hosted for free and very accessible is to upload it to YouTube or Google Video.

I recommend Google Video as there are less restrictions on video lengths etc. It even lets you embed the video into your webpages.

This will solve all players issues and mirroring.

I suggested to Mike at www.sourdoughhome.com do this with his videos: See the results e.g. at http://www.sourdoughhome.com/stretchandfold.html

Feel free to contact me if you need help in doing this.

Hector
02/05/2008 05:56 PM

It has been an honor to edit the video for Rose and the world. During the first week since since the video has been posted, we have viewers from the following places, and more than 200 people in total:

AUSTRALIA (New South Wales: Sydney; South Australia: Adelaide)

BELGIUM (West-Vlaanderen: Oudenaarde)

CANADA (Alberta: Calgary; Manitoba: Winnipeg; Nova Scotia: Halifax; Ontario: Toronto)

GERMANY (Bayern: Regensburg)

HONG KONG

ICELAND (Reykjavik)

ITALY (Emilia-Romagna: Bologna)

MEXICO (Distrito Federal)

NETHERLANDS (Zuid-Holland: Amsterdam)

PERU (Lima)

PHILLIPINES (Manila: Quezon City)

POLAND (Warminsko-Mazurskie: Olsztyn)

SERBIA AND MONTENEGRO

SINGAPORE

SPAIN (Madrid)

UNITED KINGDOM (England: Blackburn, Farnham, London, Manchester; Northern Ireland: Belfast)

UNITED STATES (Arizona: Phoenix; California: Lakewood, Los Angeles, Modesto, Mountain View, Oakley, Redlands, Riverside, San Diego, San Francisco, San Jose, Towson, Westminster; Colorado: Denver, Parker; Florida: Boca Raton, Naples, New Bern; Giorgia: Alpharetta, Atlanta; Hawaii: Hilo, Honolulu; Indiana: Fishers, Greenwood, New Castle; Kentucky: Bowling Green, Franklin; Maryland: Bel Air; Michigan: Harbor Spring; Minnesota: Inver Grove Heights, Minneapolis; Mississippi: Biloxi, Brandon, Mississippi State; Nebraska: Lincoln; Nevada: Las Vegas; New Hampshire: Derry; New Jersey: Flemington, Jersey City, Lawrenceville, Mt Laurel; New York: Bronx, Brooklyn, Middletown, New York, Rochester; North Carolina: Asheville, Atlanta, Cary; Ohio: Columbus, Lakewood; Oregon: Eugene, Portland; Pennsylvania, Pittsburgh; Tennessee: Atlanta, Collierville; Texas: Irving, La Grange, Lubbock, San Antonio; Virginia: Arlington; Washington: Redmond; West Virginia: Parkersburg.

Rose Villanueva
02/05/2008 10:54 AM

Thanks Rose! I'm happy to know your book will be as informative as The Cake Bible has been! Can't wait!!!!

Rose Villanueva

Hector
02/04/2008 08:24 PM

Very well Andrea. The recipe is posted on my site. Rose is graciously sharing.

Andrea
02/04/2008 08:13 PM

I just loved the video. Thank you all so much for sharing this. After mastering Kate flour in Australia now Wondra seems more of a technical challenge!
I was wondering if Rose (or Bill who was lucky enough to go along) would be kind enough to share her angel food cake recipe. My audio seemed to lose sharpness at this time.
I recently found an Angel Food cake pan in Sydney whilst on holidays- made in Portugal and need to break it in!

Anonymous
02/04/2008 05:16 PM

Sounds like it's time to stock up on Wondra :).

Rose
02/04/2008 03:49 PM

some recipes will have a choice between bleached all purpose and cake. it's always equal weight but i give the difference in volume as well. if you use the cake flour it will be a little more tender. in some cases the first choice is the bleached all purposel and there will be many with wondra flour as first choice. but if i recommend only bleached all purpose it means it won't come out as well using cake flour. sometimes i even will give a mix of the two.

Rose Villanueva
02/04/2008 03:34 PM

Hi Rose I just watched the video and it was awesome to see you!!!

But i have a question: In the video you mentioned your new book will have most recipes made with all-purpose flour. Will you be giving instructions on how to substitute cake flour?

Thanks in advance!!!

Rose Villanueva

Lorelei
02/04/2008 01:59 AM

Thank you so much to both Hector and Rose for bringing the lecture to all of us who could not attend!

Rozanne
02/03/2008 11:58 AM

Hector THANK YOU so much for doing this for all us. You are awesome!

Melinda Pickworth
02/03/2008 10:04 AM

Hector, thank you the video. It was lovely to see Rose in action. It was fantastic to see the news of Kate flour discovery being disseminated, especially from Rose.

Anonymous
02/02/2008 07:30 PM

Hector - thanks a million!

Hector
02/02/2008 05:49 PM

To all computer savvy bloggers out there, I need your help! I don't see this a near problem, more of an interesting opportunity. I like to have mirror servers with copies of Rose's video, for the most efficient world wide access!

If you, your university, your institution, or if you own your own web server, I will love if you save a copy of the video file and make it available to the web. That way, everyone won't be hitting the same file from all the way in Honolulu, the middle of the Pacific.

If so, please email me the link where you copied the file, I will review it, and I can list this link on my page. Be sure to mention the city, country, and if you like your name and institution, so people can attempt to view the video from the geographical location closest to them!

My logs indicated that over 100 people have viewed the video file since it was posted Friday morning. I am so happy and even I watched the entire video 3 times while editing, each time I test the video again I see myself watching the whole thing over again with much enjoyment! I believe this is the first time Rose in-vivo is available world wide!

Hector
02/02/2008 05:13 PM

Dear Miss Kate Flour.

It was great to have Rose report about your findings during this lecture!

Kate
02/02/2008 04:43 PM

Fascinating, exciting ... thank you ever so much for making this available :-)

Tammy Bartley
02/02/2008 04:08 PM

Thanks Rose and Hector! Great job!

Anonymous
02/01/2008 08:38 PM

Great Job Hector - thanks a million!

Hector
02/01/2008 05:56 PM

I hope you all don't have trouble watching the actual video, follow the link, it may be slow to load, but worth the wait.

Do you find Rose charming?

Bill
02/01/2008 03:52 PM

Yes...I am in the photo that is positioned all the way to the right, second row from the top (shaved head, goatee and glasses). That's me!

uncle Ed
02/01/2008 03:03 PM

So Bill....are you in any of the pictures??

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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

Hector's Great Video Tape of My Lecture/Demo on Flour