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Category ... Rose Knows

Know Thy Oven

Aug 06, 2016 | From the kitchen of Rose in Equipment

Breville_vs_Panasonic.jpg

LEFT: BREVILLE CONVECTION, RIGHT: PANASONIC CONVECTION

One batter, weighed equally between two identical pans, and baked for the exact same time to the exact same internal temperature, in two different countertop ovens. The interior of the cake (the crumb) is the same but the tops and the exterior are markedly different. (Note: The top of the cake in the Breville is browner but the exterior is less brown.)

Breville_vs_Panasonic2.jpg

LEFT: BREVILLE CONVECTION, RIGHT: PANASONIC CONVECTION

No two ovens bake exactly the same. All ovens, except for those with circulating trays, will have some hot spots. Convection ovens tend to bake more evenly but still have hot spots. I rotate my cakes half-way around after two-thirds of the estimate baking time except if they are sponge type cakes such as génoise or chiffon that will fall if moved before they finish baking.

In the Breville, if a recipe calls for 350°F/175°C I use 340°F/170°C. In the Panasonic, if it's a small cake or a pie I don't lower the temperature but for a large cake that requires more than 1 hour of baking time, such as a honey cake, which starts browning too fast, I lower the temperature to 325°F/160°C after the first 30 to 45 minutes of baking.

When you get a new oven, try baking a familiar cake. I use my all-occasion downy yellow cake from The Cake Bible. Get to know your oven and you can adjust accordingly.

Rose Knows: Honey

Sep 09, 2014 | From the kitchen of Rose in Rose Knows

Here is the link to my latest contribution to Food Arts Magazine. This time the subject is all about honey.

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Rose Knows: Why Weigh

Aug 04, 2014 | From the kitchen of Rose in Rose Knows

Here is the link to my latest article for Food Arts Magazine. The subject is Why Weigh!

Rose Knows: Curl Off the Old Chocolate Block

Jun 07, 2014 | From the kitchen of Rose in Rose Knows

To find out my special technique for making beautiful chocolate curls to garnish a cake or dessert check out my latest on line entry for Food Arts Magazine: Rose Knows!

Rose Knows (Eat Your Books)

Apr 02, 2014 | From the kitchen of Rose in Rose Knows

Here is the link to my latest Food Arts article. This information could change your culinary life!

click here

Rose Knows (Ice Cream)

Feb 27, 2014 | From the kitchen of Rose in Rose Knows

Here is the link to my latest contribution to Food Arts Magazine. This time the subject is tips for making the creamiest possible ice cream.

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Rose Knows

Dec 04, 2013 | From the kitchen of Rose in Announcements

I have been a contributing editor to Food Arts Magazine for many years. It was publisher Michael Batterberry who assigned me what became the Sugar Bible, and won the best food or wine article in the world at The Jacob's Creek World Food Awards in 2000.

I've always regretted that this wonderful magazine and some of my best work was only available to the food professional. But with my new monthly Q & A which will also appear on Food Art's online site, I will be able to share a link for all of you to see.

Here is the first entry.

Rose's Chocolate Baking Essentials on Craftsy

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