When it comes to cocoa powder, you have two options: natural and Dutch– processed. Natural cocoa is red-brown in color and usually labeled unsweetened cocoa powder. Dutch-processed, on the other hand, is much darker and less acidic.
You can typically use whatever kind of cocoa you’d like interchangeably, but using very dark Dutch–processed cocoa in recipes that include baking soda may result in a “soapy” flavor as a result of the Dutch–processed cocoa’s high alkalinity.
This Cooking Tip was published in 'Everyday chocolate 120 Tasty Recipes - p78'.
Popular Recipes
-
Your new baby will gradually settle into a routine of feeding and sleeping, growing more alert and investigating her world as she stays awak... -
There are several other rather surprising sources of fiber. These aren’t where you’ll get the majority of your fiber, but if you can pick up...
-
Salada de Palmito Hearts of palm have long been a part of Brazil’s cuisine. The Amerindians of the Atlantic coastal region in and around t... -
Photographs copyright © 2005 by Victoria Pearson Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of ... -
➤ When: Okra is available fresh year-round in the South and is a favorite in Southern cooking. The rest of the country enjoys okra from May...
-
Fiber provides its benefits through a complex series of actions in the body. Without getting into a lot a medical details (which I don’t rea...
-
Jonathan Waxman began his culinary career in the kitchens of Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to ope... -
Apple Cider Vinegar: A vinegar made from apple cider Bay Leaf: The dried leaf of the bay tree (also called European laurel) Bitterswee...
-
The ancient wheat species spelt, probably a hybrid of emmer and bread wheat, was widely cultivated in parts of Europe during the Bronze Age....
-
1. Bean Sprouts — Sprouts from the mung bean. They can be bought either canned or fresh, or you can grow your own sprouts. 2. Black Mushr...
No comments:
Post a Comment