There are many quality equipment that make cooking easier and more fun, but I am listing here the equipment that I find most indispensable. The oven is receiving the utmost attention because it is the common denominator of success in cooking the cake.
Forni: There are no two ovens cooking exactly the same. All ovens, with the exception of those with circulating trays, will have some hot points. Convection ovens tend to cook more uniformly but still have hot points. I revolve my cakes halfway after two thirds of the estimated cooking time, except if they are sponge cakes such as Génoise or Chiffon, which will fall if they move before they end up. When you get a new oven, try cooking a family cake to see how it ends. I use my yellow attic cake for the whole occasion from The bible of the cake. Know your oven and you can adapt accordingly.
I find the Square point (a double oven and probe thermometer) by invaluable thermeworks to test the fluctuation interval and, if necessary, lower or increase the temperature. From my experience, gas ovens floods less than electric, but I find that both work well for the cake.
Don’t be afraid to try things. Although most of the cake recipes conventionally say to cook in the center of the oven, I recently realized a amazing fact and I wonder why it took me so much time to think about it: My GaggenaauWhich is considered the Rolls Royce of Ovens, has a hot point in the central front. So, I tried to cook a cake in the sky and cooked totally even in color!
Instant bed thermometer: Many years ago, I designed and marketed the thermometers of Mercury, who were the only accurate for a fraction of a degree. But then Mercury became illegal to use in the kitchen. I could not imagine anything that took its place until the thermowsorks found an even more accurate thermometer and the latest model, Thermpenna OneRead under a second, as regards my mercury thermometers in their unbridled dreams! I cannot contemplate cooking without it. Everything has a temperature and I want to know exactly what it is, in particular syrups and cakes!
Infrared thermometer: Thermeworks also produces a Infrared thermometerwhich I use to test various positions in which the temperature is fundamental for ingredients such as butter.
Scale: The bible of the cake It was the first cooking book to offer weight measures and we wanted more than three decades to make the authors jerk to embrace pure superiority and the ease of weighing on the measurement by volume. The stairs I find are the most reliable are the Excalious foodTHE My weighsand the Oxo.
Mixer stand: Yes, you can use an electrical hand mixer at slightly higher speed than indicated, but if you make a lot of cake, you will want to have a stand for stand. The 5 -liter artisan artisan tilted mixer Kitchenaid Artis It works for almost all cakes except the wedding cakes that should be cooked in lots.
Panne of strata cake: My favorites are Panne USA 9 -inch pan pan, 2 inches high Made of aluminized steel. They will cook easily and unreal each other.
Bundt Pans: The melting aluminum of Nordic articles is the Gold Standard. 10 cups are available in many design, but I recommend you choose with simpler shapes, which are easier to remove. If I had only one pan, it would be the Anniversary Bundt Pan, which works equally well for 10 and 15 cups cakes.
Other pans: Panne with metrie for food cakes in chiffon and angel, spring -shaped pans for cheesecake, sheets for sheet metal for heavy calibers for rolls of cake and muffin pans for cupcakes.
Find Rose on Instagram a @realbakingwithrose and Realbakingwithrose.com.
