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Category ... New Products

My New Breville Oven & an Exciting New Technique for Melting Chocolate

Oct 08, 2017 | From the kitchen of Rose in Equipment

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It's been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I'm totally smitten! I've even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I'll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C
(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

It's about TIME

Aug 27, 2017 | From the kitchen of Rose in Equipment


TimeStack by Thermoworks is the ultimate timer.

I've always wanted a timer that had mutliple time settings but feared I would get confused as which was timing what. The TimeStack quadruple timer has 4 time settings, each with a different sound, but the best part is that there is a voice recorder so that you can record your own message for each time setting. For example: Check the risen bread!, or Preheat the oven!

The TimeStack has many other useful features. There is a back light button and also an adjustable volume button. And it comes in 9 attractive colors. Some great engineering went into the design of this sturdy and superbly functional timer. It will time up to all of 99 hours! You will love it!

A New Super Accurate & Affordable Instant Read Thermometer

Sep 03, 2016 | From the kitchen of Rose in New Products



Baking is all about temperature, both hot and cold. Realizing that not everyone wants to spend close to $100 on a thermometer, but also how indispensible an accurate thermometer is for baking, I'm so pleased to be able to recommend a member of the ThermoWorks family--the new ThermoPop.

At $29 a pop in your favorite color, it is both affordable and highly functional. It has a wide temperature range of -58° to 572°F (-50° to 300°C), an accuracy of 0.7°±-F (0.4°C) at the most important temperatures of -4° to 248°F (-20° to 120°C), and a reaction speed of 3 to 4 seconds, which is almost as fast as the Thermapen at 2 to 3 seconds.

You can check out all the features of all the ThermoWorks models on their site but for a short comparison of two features that may be especially of interest to you: The Thermapen MK4 uses standard AAA batteries, and stays on when in use. The sleep mode can be disabled entirely. The ThermoPop requires a 3 volt button cell battery and turns off after 10 minutes. It wakes up quickly with the touch of the button.

For sugar syrups and caramel, where I find the reaction speed of a thermometer the most critical, I value the Thermapen, but for most other things 1 to 2 seconds longer is perfectly acceptable. And the ThermoPop is so quick and easy to use it has a permanent place by my grill and in my savory kitchen as well.

Toss the Towel and Get the Easy Cake Roller!

Aug 20, 2016 | From the kitchen of Rose in Equipment


I've always used a brown dish towel reserved for rolling my chocolate and yellow cake rolls, especially because it doesn't show the stains that are near impossible to remove even when washing it in the clothes washer.

Recently I received a new device designed specifically for use with cake rolls and after trying it out on a chocolate biscuit found that not only did it worked perfectly, it wiped totally clean with a sponge and dish detergent.


Although the instructions suggest using 1/4 cup of powdered sugar, I used my usual light dusting of cocoa (8 grams/a little under 2 tablespoons) and there was absolutely no sticking.

It works best to set the edge of the cake near the edge of the liner, because when rolling the cake tends to move forward.


With either the towel or cake roller, the cake needs to cool completely on a rack. To keep the cake roller from unrolling I set it seam-side-down on the rack and placed a metal bar on either side. Any long object such as a ruler will work.

The Easy Cake Roller keeps the cake moist and, of course, is reusable. You can purchase it on the company's website.

Cherry Cookie Cutter Art

Mar 17, 2016 | From the kitchen of Rose in Rose's Products


I love how Betsy Cukla of Hammer Song Tin decorated the cherry cookie using royal icing flow consistency and Ateco gel paste colors.

The Cherry Cookie Cutter is available on from La Cuisine, The Cook's Resource in Alexandria, VA, 800 521 1176

Direct link to the cutter

The Perfect Cherry Cookie Cutter

Mar 12, 2016 | From the kitchen of Rose in Equipment


Some months ago, when one of my favorite Alpha Bakers, Patricia Reitz, who is baking her way through The Baking Bible, posted a photo of her cherry pie, I was charmed by the pastry cutout which graced the lattice topping. I immediately wanted to have one but was hoping for a larger size. Finding nothing on the web, I decided to design one of my own with the help of the amazing cookie cutter maker--Betsy Cukla of Hammer Song Tin.

The resulting Cherry Cookie Cutter is now available on her Ebay site via Facebook and also from La Cuisine, The Cook's Resource in Alexandria, VA, 800 521 1176


The lovely border was created effortlessly by pressing the dough into the deeply fluted edges of Rose's Perfect Pie Plate. (Note: this is a standard size, not a deep dish pie plate.) It can also be ordered from La Cuisine.


My 'New' Savory Kitchen

Jan 02, 2016 | From the kitchen of Rose in Equipment


What a way to start a new year! The choice of a cooktop and sink is something one has to live with for many years. The last time I renovated my savory kitchen was over 20 years ago and I probably could have lived with my old Thermador cooktop and large stainless steel sink surrounded by a granite countertop for many more years to come.


A few years ago, however, I noticed that the granite was cracking slightly around the sink area. I decided to consider it a 'rustic country kitchen' look, until recently when the cracks became so large water leaked into the cabinet below. The image that came to mind was of an ant thinking it had fallen into the Grand Canyon. What happened was that the foundation of the extension that had been constructed to make a longer kitchen had gradually settled.


I realized that if I was going to put in a new sink and countertop, this was the time to replace the cooktop at the other end of the counter that did not have a much desired and useful simmer setting. My step daughter Beth Beranbaum, who is an architect, told me that one of her clients recommended the Capital cooktop. After researching on line it looked like the best choice and indeed it is the most precise and beautifully designed cooktop of my cooking experience.

Next, I needed to find a stainless steel sink and countertop that would be custom designed to fit into the existing kitty corner area. I wanted it to be seamless as it is so much easier to maintain and clean. Elkay sinks have an excellent reputation and they worked with me and Phillipsburgh Marble (the installer) to create the perfect sink.


Having gone this far, I rationalized that such a stunning new sink deserved the best high rise faucet by Dornbracht. Since I have been enjoying this faucet for 2 years in my baking kitchen I knew that it would be ideal.

Construction and reconstruction are always fraught with the unexpected and much agonized hand-wringing, but I have to say that his time around, thanks to the professionalism and cooperation of the company representatives, the vigilance of Bob Baron of Phillipsburgh Marble, and the incredible artistry and skill of Dave McNally (who is a first rate cook and baker in his own right), my upstairs savory kitchen is as much of a joy for cooking as my downstairs kitchen is for baking.

My New Marvelous Mini Silicone Cake Pan

Dec 07, 2015 | From the kitchen of Rose in Rose's Products


Harold Import Company European-Grade Silicone Rose Levy Beranbaum's Marvelous Mini Cake Pan, Red

I created this silicone pan, inspired by the French financier pan, to bake mini cakes but most of all for brownies. They pop right out--each with a perfect shape and size and fine crust all around that keeps them from staling. It's far easier getting the batter into the molds than having to cut them afterwards!

This batter can be made ahead and transported as there is no leavening to dissipate.


The brownies are light in texture but get their exceptional moistness from cream cheese and fudginess from the best quality cocoa and chocolate. for extra creaminess optional little plugs of ganache are poured into holes made with a chop stick after baking. It is most gratifying to see people casually pop a brownie in their mouths expecting something ordinary and then watch their eyes widen in glad surprise. chocolate never gets better than this.

Continue reading "My New Marvelous Mini Silicone Cake Pan" »

A New Frontier for the Home Cook: Sous Vide

Oct 31, 2015 | From the kitchen of Rose in Equipment


Many years ago, when chef Daniel Patterson had his first restaurant Elizabeth Daniel in San Francisco, I had a marvelous dinner with my friend, the journalist Leslie Harlib. What was most memorable was the lamb chops that were extraordinarily plush in texture.

When we asked Daniel the secret, he only had to say one word: "sous-vide."

Translated from the French it means cooking "under vacuum." The method for sous-vide cooking, is to place the food that is to be cooked in a water tight (preferably vacuum sealed) bag, which is then heated in a water bath close to the temperature at which the food is to be served. Some foods that benefit from a browned exterior are then finished off briefly by another cooking method, such as pan frying or grilling.

As I explored the possibilities of how I could do this in my home kitchen, I discovered that beyond needing a vacuum device (which I already had), it also required an expensive and high rent counter space "circulator" to maintain a constant low temperature and movement of the water for even cooking. It was at this point that I came to the conclusion that sous-vide was best performed in restaurant kitchens.

A few months ago, along came J. Kenji López-Alt's terrific new book The Food Lab, in which, among other great ideas, he detailed a brilliantly simple way of cooking sous-vide using reclosable freezer storage bags and a beer cooler. I tried it, loved it, and quickly graduated to a dedicated "circulator" from Anova. Not only is the design stunning, it can attach to just about any pot of appropriate size, and it is reasonably affordable. I love the convenience of not having to check the temperature every 30 minutes and then having to add more hot water. (The water in the Anova drops only 1 inch every 8 hours, which is a lot longer than I need to sous-vide the things, I'm cooking. I cook steak and chicken 2 hours, and burgers only 1 hour.) After sous-viding, I grill or brown the meat on the cooktop for just a few minutes.

The Anova even has a free app, which enables one to program time and temperature from a cell phone. Kenji has partnered with Anova to create recipes with wonderfully detailed explanations and choices of how to achieve precise final results. These guides, along with step-by-step color photos, are on the ap and on the on-line site listed in the link below. A new guide will be released every month.

Here's a link to the first one on cooking steak.

Here's a link to several other guides.

Woody and I have been using the Anova several times a week to cook steak, hamburgers, and chicken breasts. Not only is the meat more tender, it's a lot more velvety and moist.

As far as I'm concerned, sous-vide cooking has graduated from a thing of the future to a cutting-edge thing of the present. Thank you Kenji and Anova for making the leap so fun and effortless.

To find out more about Anova click here.

And here's the link to purchase on Amazon:

Anova Culinary Precision Cooker (Black)

Some Like Coffee, Some Like Tea

Feb 01, 2014 | From the kitchen of Rose in New Products

and I love them both. For many years I didn't drink tea at all, associating it with childhood colds and fevers when my mother would bring a cup of hot tea to my bedside. Actually I didn't become a big tea appreciator until i visited Kate Coldrick in Devon, England, and discovered her husband Oliver's favorite tea: Dilmah Premium Ceylon .

I learned from Kate to allow it to brew for only 2 minutes instead of the usual 4 to 6 to keep it from becoming bitter. And I like to add a teaspoon of honey and a touch of heavy cream. But the most important thing about brewing tea after the quality of the tea itself is the quality and temperature of the water. Different types of teas require different water temperatures to reach their peak of flavor. I've had Japanese green tea that required water that was barely warm. I find that black tea has the best flavor when brewed with water around 203F/95C which is below boiling. Using water that is too hot can result in bitterness.

Until recently, I had been heating the water for the tea in the microwave and often I didn't catch it before it came to a boil. Then I discovered the Chef'sChoice "SmartKettle," which makes it possible to set precise temperatures and knew at once that it was the answer. Not only does it maintain the temperature setting until ready to pour, once shut off and cooled the illuminated read-out doubles as a room thermometer! And is is faster than the microwave.

Move Over Little Whisk

Sep 28, 2013 | From the kitchen of Rose in New Products


When I travel to do demos, the two indispensable pieces of equipment i pack in my carryon, which go through airport security without a hitch, are a small metal spatula and a small whisk. I rarely find either one in demo kitchens and I find it hard to bake without them. Enter the Aerolatte Chef, my new magic wand.

I discovered the Aerolatte several years ago and found it to be the ideal milk foamer for cappuccino. More recently, I discovered that it was also ideal for whipping a small amount of heavy cream. When the cream would be whipped to stiff peaks the aerolatte's motor would come to a full stop. But I just discovered the Aerolatte Chef with its variable speed. Not only can it start on low, It is more powerful so that it doesn't stop whisking until you stop pressing the switch. It is also ideal for whipping small amounts of egg white--always a difficult task even with a whisk. Now I reach for it for recipes where I write egg, lightly beaten. And now I'll be able to make a one egg white Italian Meringue with ease.

Here's the link:

Aerolatte Variable Speed Chef's Frother and Mini Kitchen Whisk

And the Winner of the Frothers Is:

Jun 29, 2013 | From the kitchen of Rose in New Products


I must have tried every new electric corded milk frother on the market but now my search for the perfect frother is over. My favorite handheld model, the Aerolatte, has long been my top choice for traveling. (I once had to explain to airport security what it was used for and that it was not a weapon.) So when I discovered recently that the Aerolatte company is now also producing a corded model I suspected it would be the ultimate for home use.

Not only does the Aerolatte Grande Hot Frothing Jug produce the most velvety milk froth for my cappuccino, it also does it the most quickly (and who wants to wait a moment longer than necessary when the desire for coffee hits!)

HIC Brands that Cook Aerolatte Stainless Steel Compact Hot Frothing Jug, 11-1/2-Ounce

There's an added bonus to the foamed milk. There is always a tiny bit of caramelized milk in the froth. It reminds me of the crust at the bottom of a rice cooker which, at first, I thought was a flaw but soon learned that it is a treasure. The little bit of caramelized milk is now something which I look forward to when enjoying my cappuccini!

It's a Steel!

Jun 22, 2013 | From the kitchen of Rose in New Products

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The Baking Steel and has just replaced my Hearth Kit in my Gaggenau oven where it fits perfectly and produces the best pizza crust.

My good friend Robin Kline sang its praises and after checking with bread baking guru, Peter Reinhart, who also had great things to say about it I was desperate to try it out.

Sure enough, instead of taking the usual 10 minutes, my pizza baked in 6 minutes to a beautifully crisp result. Here's why:

Andris Lagsdin, who works for a steel company in Masachusetts, was inspired to produce this 15 pound, 16 inch by 14 inch steel sheet by Nathan Myhrvold in his book Modernist Cuisine. Myhrvold stated: "the best tool to use for making the perfect crust would be a piece of steel...steel is a more conductive cooking surface than a brick oven's stone. Because of that conductivity, it cooks faster and more evenly at a lower temperature, resulting in a beautiful, thin, crispy crust."

Just think what a beautiful job it will do to make a crisp bottom crust for pies! And if there are any sticky spillovers, the steel can be cleaned in self-cleaning oven.

I am not, however fully retiring my Hearth Kit as I intend to use it for bread baking in my large Wolf oven. Given the amount of stone, which includes both the bottom piece and the side pieces, I imagine it will retain more of the oven heat after opening the door to set in the bread. However, I am sorely tempted to replace it with the 30 pound version of the oven steel, which would no doubt work as well for oven heat retention without occupying the limiting space of the hearth kit's side walls.

The 15 pound baking steel is currently a steel for $79 on this site.

Scenes from The Chicago Housewares Show (IAH)

Apr 14, 2012 | From the kitchen of Rose in Special Stories

It's been several years since I attended this show but I remembered the shear immensity of it. Just about every manufacturer of kitchen equipment and anything remotely related to it is represented here (in the hundreds). Chicago's McCormick Convention Center is the largest in the country and walking the aisles is a major expedition and adventure.

This year's show was very special for me because, for the first time, I had my own booth for The Rose Line™ as part of NewMetro Design.
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Walking the show and standing by my booth to meet the reps, reviewers, potential customers, and old friends was old home week. Matt, one of the reps, actually brought along the Pie and Pastry Bible for me to sign, saying that he won first place in three pie contests using my sour cream pie crust from the book!

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Of course the first person I visited was Robert Laub at Harold Imports and was rewarded with the great display of my pie plates, now available in four colors! I was delighted to discover that they will soon be distributing my products, including the Rose's Heavenly Cake Strip in the UK.

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Just a short walk from the NewMetro booth we discovered Fat Daddio's booth. We had a great conversation with owner Gregg Skipper and learned that they are the company that made the Parrish Magic Line pans I've listed in my cake books. They now have an extensive selection of pans and baking equipment. Close by was my long-time friend Lisa Mansour's of NY Cake & Baking--the go to place for bakers and cake decorators in New York City.

The booth next to us, the Wine Doctor, who shares Robert Trinque, marketing and sales, presented a device for wine preservation, which works so well it deserves a separate posting of its own (to come).

We were thrilled to have a visit from J. Randall Owen, president of ThermoWorks, producer of the Thermapen thermometer. I told him how highly I value his thermometer but that I wished it didn't have an automatic shut-off. He gave us the invaluable information that the newest model (the one with the round battery) has 4 switches in the battery compartment and if switch #3 is turned to the off position, it stops the auto shut off!

One of the most exciting discoveries at the show was at the Kitchen Aid booth where we viewed the new 14 cup food processor that has a thickness adjustment for the slicing blade easily accessible because it is located just above the controls on the front of the machine, plus a low starting speed choice option which prevents liquid ingredients from splashing up to the cover. I can't wait to try it but it won't be on the market until August.

Sassafras, creators of La Cloche clay bakers, has a new pot called The Bread Dome designed specifically for No Knead Bread. The rounded and glazed bottom container gives a lovely shape to the bread and makes unmolding a breeze.


Another major show highlight was the discovery of USA Pans that has taken over the Chicago Metallic line (the former source for some of my favorite cake pans) and improved upon it!

We were delighted to visit the Bröd and Taylor booth where Michael Taylor and Julie Dykstra were demoing there wonderful bread proofer for the first time at the show.

After working so hard each day we all looked forward to two dinners I had arranged many weeks in advance. Saturday night was Frontera Grill, one of my dear friends Rick and Deanne Bayless' not to be missed Latino restaurant. As the weather was exceptionally mild, we opted to walk over. Chicago is such a beautiful city, especially at night.

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We so enjoyed the night's special of chipotle glazed short ribs and tastes of everyone else's dinner we were not even thinking dessert but pastry chef Jennifer Jones offered us 4 fantastic desserts that we couldn't resist so we dove in. Pictured here with Jennifer Jones is Gary, owner of NewMetro, and his assistant Cheryl, who are eagerly anticipating the desserts.

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Sunday night, on the recommendation of photographer Ben Fink, we had dinner at the Girl and the Goat. Again we overindulged in myriads of appetizers and main courses. My dear friend Elizabeth Karmel, of Hill Country, who lives part time in Chicago, recommended the chickpea fritters which was my favorite dish of the evening but the escargot ravioli were amazing, and the goat belly was better even than any pork belly I've ever tasted. I wanted that to be my last taste of the evening but was curious about the dessert of gingerbread, cranberry sorbet, and candied ginger. We decided to share it 7 ways and laughed hysterically when we saw how small it was but it provided a perfect portion of one spoon per person.
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We are so excited about the evolving Rose Collection™ product line, which will arrive in stores and on line in June or July of this year. We look forward to the IAH as an annual event and reunion with our new family of NewMetro.

Yogurt--Better Than Store-Bought

Dec 17, 2011 | From the kitchen of Rose in Savory Cooking

My old friend from India, Madhu Trehan, told me many years ago that she would never buy yogurt as home-made is so easy and so much better. She added that all one has to do is save a little from the present batch to start the next batch.

I've long been intending to try making my own yogurt but somehow never got around to it until inspired by my new bread proofer! I wanted to be sure that it would work so I purchased some freeze-dried yogurt culture from Integral Yoga--a store in the West Village in New York. Yogurt culture is also available on line.

In the space of one afternoon I produced 4 half pint jars of deliciously creamy and flavorful yogurt--ever so much better than anything I have ever tasted that was store-bought. I received some excellent guidance from Michael Taylor, producer of the bread proofer. He also gave me moral support when, after about 3-1/2 hours I could detect no thickening. But sure enough, after about 4 hours I could see it was beginning to 'take.'

Michael said he uses commercial yogurt as a starter and to check on the container to make sure it says live culture. He uses 1/4 cup per gallon of milk. (I scaled it down to 1 tablespoon for 1 quart of milk. Now I wish I had made more but it's a simple matter to make a new batch.)

Michael's basic technique is as follows:

Pre-heat the proofer to 115˚F/46˚C with four empty quart Mason
jars inside to get them warm. (This keeps from cooling down the milk when poured into the jars). After heating the milk to 180˚F/82˚C and cooling to 120˚F/49˚C, remove 1 cup of milk, add 1/4 cup of fresh organic yogurt, then stir it back in. Immediately pour the milk/yogurt starter into the jars. The temperature drops to about 112˚F/44˚C. Put all the jars (covered) back in the proofer at 115˚F/46˚C for an hour, then turn down to 110˚F/43˚C. (As the temperature didn't drop after pouring the mixture into the jars--and was 115˚F/46˚C I used 110˚F/43˚C for the entire time.) The total time once the mixture is in the jars and in the proofer is about 4-1/2 hours but if you want more tang leave it in longer.

Michael writes: Incredible! Creamy and luscious with the perfect balance of sweetness and acidity. I entirely agree!

I may stop buying crème fraîche as well now that I have the perfect place to incubate it! All you need is 1 cup of heavy cream and 1 tablespoon of buttermilk. Ultra-pasteurized cream will take as long as 36 hours but plain pasteurized cream at 90˚F/32˚C usually takes 12 to 14 hours. I'm going to try 110˚F/43˚C. No need to heat the cream and buttermilk mixture before placing it in the jar(s).

My Favorite Waffle Makers

Nov 05, 2011 | From the kitchen of Rose in Cakes

photo by Scott Hewitt

I love the ease of using an electric waffle iron but my one complaint has always been that the browning was uneven. Not any longer! I've discovered the Chef's Choice waffle irons and my waffling will never be the same again!

My favorite is the Taste-Texture Select Belgian Waffle Maker 850 because it enables me to make 4 waffles at a time and at record speed. It is also possible to adjust the setting to iproduce different degrees crispness. I love the crisp exterior/moist interior setting!

Chef's Choice M850 Taste-Texture Select WafflePro Belgian Waffle Maker

I also recommend the Classic Choice 852 pictured above which makes two waffles at a time.

Chef's Choice 852 Classic Wafflepro 2 Square Waffle Maker

Here is my newest waffle recipe I created for the holiday season.

Orange Waffles with Burst of Cranberry Topping

Serves: 4

These are the most ethereal waffles ever! I like to use the setting on the waffle iron that produces crisp exterior and moist tender interior. The waffles freeze perfectly and reheat in just a few minutes in a toaster or oven preheated to 300˚F/150˚C.

Burst of Cranberry Topping








1 cup

8 ounces

236 grams


1-1/2 cups

10.6 ounces

300 grams


3 tablespoons

1 ounce

28 grams

fresh or frozen cranberries, thawed

4 cups

14 ounces

400 grams

In a medium saucepan, stir together the water, sugar, cornstarch, and cranberries. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring, reduce the heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Keep it warm or reheat it before serving.

Waffle Batter







unsalted butter, softened

8 tablespoons

4 ounces

113 grams

bleached cake flour (or bleached all purpose flour)

2 cups (or 2 cups minus 2 tablespoons) lightly spooned into the cup and leveled off

8 ounces

227 grams

baking powder

4 teaspoons




1/4 teaspoon



orange zest

1 tablespoon



2 large eggs

3 fluid ounces

3.5 ounces

100 grams


1 cup (8 fluid ounces)

8.5 ounces

242 grams

whole milk

1 cup (8 fluid ounces)

8.5 ounces

242 grams

Turn the oven to low (150˚F to 200˚F/65˚ to 95˚C). Heat the waffle iron to the desired temperature.

In a small saucepan over low heat, or microwave safe container, melt the butter. Allow it to cool to room temperature.

In a large bowl whisk the flour, baking powder, salt, and orange zest until evenly blended.

In a medium bowl, whisk the eggs, buttermilk, and whole milk until well mixed. Add this mixture to the flour mixture and mix with a fork just until all the flour is moistened. Stir in the butter just until evenly blended. The batter should be lumpy.

Cook the waffles and remove them to the oven racks to keep warm until serving. Serve with the hot cranberry topping.

For the Love of Rolling Pins

Oct 22, 2011 | From the kitchen of Rose in New Products


I hadn't really thought to count my pins until I discovered a wonderful rolling pin company in my beloved state of Vermont. It was in Vermont where I rolled my first pie crust and now I have two new fantastic rolling pins from Vermont Rolling Pins. I fell in love with the walnut beehive pin and enjoy the feel of the spiral handles.


I also love the walnut column for its long barrel, especially when I'm rolling large dough rounds as for a galette. The also come in maple but I love the look of walnut. I also had my eye on the large heavy duty Shaker rolling pin.....

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Different types of rolling pins have different purposes but no one needs as many pins as are in my collection, in fact, in a pinch one can roll out pie dough with a smooth bottle. But how much more lovely a feeling to use a treasured pin, especially one made of wood that takes on a patina from the dough after years of use. Also, what better kitchen decoration?!

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Note, there are some applications that require a heavy pin for quick even rolling and others that require a gentle touch for softer doughs or marizpan with a lighter pin. For sticky doughs I use a pastry sleeve on the pin but usually a light dusting of flour is all that's necessary with some of the better pins.

Herewith a description of some of my favorite pins and their uses:

Stainless steel pin My dad gave me this for rolling nougatine where you need a very heavy pin or great strength to roll quickly before the nougatine cools and hardens. It weighs close to 9 pounds so could not be used as a weapon unless I lifted it with both hands! Years ago, when he had his wood working shop in the Bronx, there was a metal working shop on the floor below where he acquired the piece of steel.

Swiss plastic long pin with detachable circles that determine many different thicknesses of dough.

Textured hard grey plastic pins to make designs in marzipan.

Miniature rolling pins and breyer for small pieces of dough.


French solid white silicone column

Commercial size pin with ball bearings This used to be my favorite pin because its size and weight rolled the dough so quickly it never softened but the problem is I never have enough room on my counter to use such a long pin!

French wood pin with tapered ends designed by baker Marcy Goldman and given to me by her. I often reach for it out of sentiment and also for the beautiful feel of the smooth wood that barely sticks to the dough.

Long pasta rolling pin There was a time I actually used this long thin wooden pin to roll pasta by hand but now I use a machine.

French puff pastry rolling pin with ridges which incorporate the sheets of butter without breaking through the dough.

Green bottle glass pin was too beautiful to pass up but is not even so would not work well to use as a rolling pin.

Clear glass pin which can hold ice cubes. I just had to try this out but the condensation that formed was undesirable.

Heavy marble pin that can be chilled and will keep the chill for rolling dough on warmer days.

A bridge pin that I found almost 50 years ago in Washington Crossing Pa, that was made from wood from a bridge that had washed down during a flood.

And most special of all: the one I grew up with--the one my dad made for my mother many years ago.

Confession: I've just added yet another pin to my collection: Who could resist an adorable vintage red bakelite rolling pin button I found on line!

The Proof is in The Proofer

Oct 08, 2011 | From the kitchen of Rose in New Products

Bread Proofer Final.jpg

At long last, what all of us avid home bakers have been waiting for has arrived: a bread proofer ideal for home use. This beautifully designed piece of equipment provides a moist, warm, draft-free environment for raising bread dough. It also can provide a warm and dry environment necessary for melting or tempering chocolate. And its ability to maintain very low temperatures makes it useful for warming eggs for a génoise batter, making yogurt, and crème fraîche. The read out is easily switched between Fahrenheit and Centigrade and has a temperature range of 70˚ to 120˚F/21˚to 49˚C.

The proofer folds flat to under 3-inches for convenient storage and pops up quickly to accommodate a large dough rising container, large free form hearth loaf, or two bread pans as long as 14-inches.

Before this bread proofer existed I used a variety of other less convenient solutions for raising bread from plastic boxes, to my microwave oven, with setting a glass of hot water inside the container to produce the proper temperature and changing it every 20 minutes. I also recommended using an oven without a pilot light and turning on the oven light to produce the correct temperature of 75˚ to 80˚F/24˚ to 27˚C. But of course using either the microwave or the oven as a proofer means not being able to have access to it for other uses.

Continue reading "The Proof is in The Proofer" »

Plastic Wrap and Wrapping Dispensers

Mar 26, 2011 | From the kitchen of Rose in New Products

The one activity that I perform all day long in the kitchen (not including cleaning up) is wrapping or covering ingredients and baked goods with plastic wrap. I also use plastic wrap for myriad other things including rolling pie dough, and covering cookie dough when rolling it to keep it from cracking. I use thicker freezer-weight plastic wrap for storing things in the freezer to prevent freezer burn.

I've written on this blog about my favorite plastic wraps, stretch-tite and the wider, thicker, freeze-tite.

The stretch-tite company also offers simple slide bars that slip onto the cutting edge of the plastic wrap boxes to make cutting off a piece of plastic wrap in one smooth piece safe, and easy.

If counter space is at a premium, and you prefer to keep your plastic wrap in a kitchen cabinet drawer, there is now a brilliant solution! Blogger Wendy C. recently posted about a terrific new device, cleverly called Wraptor Teeth. It was designed by Hank Elash and marketed by him, his wife Sandee, and family out of Vancouver, BC.


Wraptor Teeth is a one-piece molded plastic bar with teeth on the top that quickly, easily, and securely slips onto the side of a cabinet drawer varying from 3/8", 1/2", 5/8", and 3/4". It accommodates a standard size box of plastic wrap and makes it possible to leave the box in the drawer and to use two hands to pull out a sheet of plastic wrap, which helps to keep it flat. It also works for wax paper, parchment, and foil. The plastic teeth are sharp enough to cut through the wrap but not so sharp as to cut your fingers.

Check out their site and YouTube Video and, like me, you probably won't be able to resist purchasing a set of two or more.

Seeing Through Things! The Wilton Glass Bottom Springform

Dec 18, 2010 | From the kitchen of Rose in Equipment


The Glass Bottom Pan

Everyone loves springform pans for baking cheesecake and other cakes that require higher than 2-inch high sides. The main advantage of a springform is the ease in unmolding a cake thanks to the clamping mechanism that can be released to open up the sides of the pan. However, we have encountered two problems with the majority of springforms relating to removing a clean slice of cheesecake:

1. Most springform pans have lipped bottoms which makes it very difficult to slip a knife or spatula between the crust of the cakes and straight across the surface of the pans' bottoms.

2. Most springform pan bottoms have pebbled or diamond-like surfaces which cookie and graham cracker crusts will conform and adhere to during baking, preventing them from releasing when serving.

Wilton has solved both problems most elegantly and effectively with their Avanti glass bottom springform pans. The pans have their Everglide non-stick 2-3/4 inch tall metal side rings with perfectly flat 9 by 1/8-inch thick glass bottoms. These class bottoms are interchangeable with all five series of spring form pans in their line. Another advantage to the glass bottoms is that cakes can be left on them for serving which makes for a lovely presentation.

Woody and I tested the Avanti using both dental floss and a thin sharp knife to cut the cheesecake. Woody baked a marble cheesecake in a waterbath as my method treats cheesecakes as custards for the creamiest possible texture. A double layer of heavy-duty foil prevented any water from leaking into the pan. The chilled cake was then sliced and plated.









Wilton's Avanti pan worked beautifully for slicing with the dental floss and for serving clean slices. Even though it has a glass bottom, Wilton recommends the same baking times as for a pan with a metal bottom, rather than the usual lowering of the heat by 25˚F (glass transmits heat more rapidly). This is because the water bath equalizes the temperature and when baking without a water bath, it is always recommended to place all springform pans on a metal baking sheet to prevent leaking. In this case the metal baking sheet will also serve to conduct the heat in the same manner as a pan with a metal bottom.

The Avanti springform pan is dishwasher safe. It is available on the web and at several retailers. Wilton Avanti Everglide Metal-Safe Non-Stick Springform Pan with Glass Bottom

Rose's Chocolate Baking Essentials on Craftsy


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