On Sun 21 Aug 2005 08:43:26a, graham wrote in rec.food.baking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 21 Aug 2005 06:45:17a, graham wrote in rec.food.baking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Sun 21 Aug 2005 05:46:13a, Mr Libido Incognito wrote in
>>>> rec.food.baking:
>>>>
>>>>> Hoges in WA wrote on 21 Aug 2005 in rec.food.baking
>>>>>
>>>>>>
>>>>>> "Wayne Boatwright" > wrote in message
>>>>>> ...
>>>>>> > On Sat 20 Aug 2005 07:40:25p, Roy wrote in rec.food.baking:
>>>>>> > snipped
>>>>>> >
>>>>>> >
>>>>>> > Granted, the recipe the OP posted looked suspiciously like one
>>>>>> > from AU or UK,
>>>>>> > given the SR flour and custard powder, but... There was that
>>>>>> > mention of cocoa. :-)
>>>>>> >
>>>>>> > Cheers!
>>>>>> >
>>>>>> > --
>>>>>> > Wayne Boatwright *¿* ____________________________________________
>>>>>> > snipped
>>>>>>
>>>>>>
>>>>>> Wayne:-
>>>>>>
>>>>>> OP is definitely in AU - WA = Western Australia. Probably 37
>>>>>> squillion miles from you, and probably on the other side of the
>>>>>> planet depending on where you are.
>>>>>>
>>>>>> OP is also definitely not an expert - is nearly a complete klutz
>>>>>> who struggles daily/weekly to make things in the kitchen.
>>>>>>
>>>>>> Is Hershey's cocoa different from other cocoa in any great degree?
>>>>>> Doubt I could get it down where I live.
>>>>>>
>>>>>> Hoges in WA
>>>>>>
>>>>>>
>>>>>>
>>>>>
>>>>> OP probably uses Fryes Cocoa....which isn't dutch processed.
>>>>> To my tastes Dutch processed tastes less bitter.
>>>>>
>>>>
>>>> Agreed, but some recipes may need to be adjusted because of the lower
>>>> acidity of Dutched cocoa.
>>>>
>>> Wayne, at some time or other I've used all of them and by the time
>>> you've added sugar, vanilla and perhaps coffee and buttermilk, it
>>> doesn't matter much which type you use.
>>> Graham
>>
>> Certainly little if any difference as far as flavor is concerned,
>> Graham. However, I've read that recipes depending on the reaction of
>> baking soda and the acid in regular cocoa may not work as well with
>> Dutched cocoa, since the acid level is significantly reduced. I
>> haven't experimented with it, so I obviously don't know for sure.
>>
> Wayne:
> I've been googling (instead of doing the weekly laundry) and here's a
> link that back's up your thoughts on the subject.
> http://www.exploratorium.edu/cooking/icooks/9-2-02.html
>
> Now, back to the laundry
> Graham
>
>
>

Thanks, Graham!

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.


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