Martha Stewart answers top questions about ingredients commonly used in cooking and baking.
Q: How do regular and Dutch-process cocoa powders differ?
A: The numerous varieties of cooking ingredients on supermarket shelves can leave even the most seasoned chef wondering what to choose. Let Martha clear up the culinary confusion.
Both types of cocoa powder come from cocoa beans that have been fermented, dried, roasted, pressed, and ground. In the Dutch process, the beans are also treated to make them less acidic, resulting in a darker powder. Although some favor the flavor of the regular version, our editors find that Dutch-process cocoa powder has a smoother, more chocolaty taste and disperses more readily in liquids, making it easier to stir into batters and hot chocolate. But, because Dutch-process powder is neutral to slightly alkaline, the reasoning goes, it may not react with baking soda properly and could inhibit rising. Bottom line: With baking, it's always Read More »from Solve Your Cooking Conundrums . . . Forever!