RE: [CH] Dutch???

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Cocoa Powder: If cocoa powder is treated with an alkali to smooth the
flavor, it is called "Dutch process" cocoa. Many cooks prefer for Dutch
process cocoa for all cooking purposes, including baking, frostings and
icings, sauces and chocolate beverages. You also can use cocoa powder in
place of baking chocolate by melting one tablespoon unsalted butter with
three tablespoons of cocoa for each ounce of baking chocolate required. If
you only have nonalkalized cocoa, Nick Malgieri recommends adding a tiny
pinch of baking soda to help smooth the flavor.

Russ

-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Emile & Dewi
Sent: Wednesday, February 27, 2002 3:48 AM
To: Chile Heads
Subject: [CH] Dutch???



> Just one q... what does "Dutch Process" mean?
> Kris

Yes, this Dutchy is curious too!!

Miss Dewi
CH#2192
http://www.chilechick.tmfweb.nl

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