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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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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. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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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 Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-5, 08/20/2005 Tested on: 8/21/2005 5:50:42 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"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 |
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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 Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-5, 08/20/2005 Tested on: 8/21/2005 6:54:45 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"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. > I wonder if UK and Aussie recipes take that into account as most would be based on non-dutched cocoa such as Fry's. Graham |
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"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 |
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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. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-5, 08/20/2005 Tested on: 8/21/2005 2:00:30 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"Mr Libido Incognito" > wrote in message ... > 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. > I've just rooted out the can of Fry's cocoa at the back of my kitchen cupboard. It says clearly on the label: "Since 1728, FRY'S COCOA has been using the Dutch process for superior quality and flavour" I think that there may be a typo. Wasn't the Dutch process invented in 1828? Graham Graham |
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On Sun 21 Aug 2005 08:33:24a, graham wrote in rec.food.baking:
> > "Mr Libido Incognito" > wrote in message > ... >> 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. >> > > I've just rooted out the can of Fry's cocoa at the back of my kitchen > cupboard. It says clearly on the label: > "Since 1728, FRY'S COCOA has been using the Dutch process for superior > quality and flavour" > > I think that there may be a typo. Wasn't the Dutch process invented in > 1828? > Graham Yes, in 1828 by Conrad J. van Houten. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-5, 08/20/2005 Tested on: 8/21/2005 2:03:57 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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