What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking.He wants to buy some home appliances and home theatre systems.

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening. Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate–bittersweet, semisweet chocolate–has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking. Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate. Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough. He is in need of bathroom renovations.

what food/dessert should i bring in?

for spanish we have to make a dish or dessert from our heritage or a spanish food idk what to make. im italian and german. any suggestions/recipes? id rather do some sort of cookie or cake b/c its less messy for the class. thanks

You could make a tres leches cake. They’re very popular. This is the recipe we use when we make it:

http://cookingresources.suite101.com/article.cfm/best_tres_leches_cake_recipe I recommend skipping the tablespoon of rum

German Chocolate Cake Recipe : Mixing Ingredients For German Chocolate Cake

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Home cooking is something many families miss, from their favorite roasts and soups to Italian classics like chicken parmesan. However, these dishes can also be difficult and tiring to make, so they often end up being done “when you have time.” These days, time is getting harder and harder to find, so a lot of us are skipping those classic home favorites for something a lot faster and easier. The good news is that there are ways to make chicken parmesan and other classic dishes much more easily than it might seem. Here are some tips for an easier chicken parmesan.

Called parmigiana in Italy, this dish is traditionally made by cooking a whole chicken and then removing the bones and sometimes the skin. The resulting boneless meat is used to make the dish, and it is a lot faster to choose boneless chicken thighs and breasts instead to avoid the complex and time consuming process of preparing a whole chicken. The cooking goes a lot faster, this convenient meat is not much more expensive, and the taste is just as good.

Simply using boneless instead of bone-in chicken pieces can make a big difference in the amount of time it takes to produce your home cooked chicken parmesan. Just remember that any thawed or fresh chicken should be flattened before you use it in mot dishes. Pounding the meat allows it to be the same thickness throughout the piece, cooking and tasting a lot better.

Just place your boneless chicken breasts or thighs between two pieces of plastic wrap, then pound with a meat mallet or other heavy object until they are the thickness you want. This is easier with boneless chicken than it is with many other types, since this chicken often starts out thinner than the meat you are used to working with.

Of course, using boneless chicken is not the only way to make it easier to prepare home cooked dishes like easy chicken parmesan recipes. Spend some time doing some planning and spread the work out over the course of several days, doing prep on the weekends or at other times when you are not as busy. It is easy to prepare most of the dish in advance, cutting chicken up to the right size, and freezing it in the right quantities. Then just thaw and get started.

Spaghetti noodles are done quickly, and jarred marinara sauce is an excellent substitute for homemade, especially if you give it a little boost with some additional seasoning and spices. Balsamic vinegar, fresh and dried basil or oregano, and a little parmesan or Asiago cheeses are all-great for this purpose and will pep up an unexciting sauce impressively.

Some people even choose to bread or bread and fry their chicken in advance, making the process even easier, or to assemble the whole dish in advance and freeze it. Then, you can just put your chicken parmesan into the oven when you are ready to eat it, and it will be finished relatively quickly. You will have the convenience of frozen meals, but the taste, quality, and health of home cooking.

Your family will love this dish and many others, and they will eat a lot better. People who are looking for ways to get more home cooking in their lives without spending lots of additional time in the kitchen every day can benefit from making a recipe for chicken parmesan the easy way. All you have to do is plan ahead.

my diet so far, plz help me out…day 4?

day 4…hey guys, i am 16 years old. 5″8 150 pounds. my goal is to be 140 by christmas. here is what i ate for today

pretty healthy but if you’re weight lifting you should be eating more meat and protein, instead of steak eat chicken lots of protein very little fat

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With most cereal mixes, 1/3 cup to 6 tablespoons of cereal per loaf is about the right ratio. If you want soft cereal bits in your bread, soak the cereal for an hour in hot water before starting the bread. It's not necessary but a nice touch. If you are baking bread in your bread machine on a three hour cycle, the long cycle will tend to soften the grains without pre-soaking. Because both the bran in the whole wheat and flour and the sharp edges of cereal tend to cut the gluten strands as they develop, a couple tablespoons of added gluten is a good idea. Always use a quality, high-protein content bread flour. Your bread will never be better than the flour that you use.

Directions

1. Mix the cereal with the 1 1/2 cups hot water. Set aside for two hours to absorb the water and soften.

2. Melt the butter in the microwave and set it aside to cool. With shortening or butter, grease a large bowl for the dough and
2 large loaf pans (9 x 5-inch). If you are going to make hearth loaves, grease a baking sheet and sprinkle it with cornmeal.

3. Measure the flours into a large bowl by whisking the flour so that it's not packed and then spooning it into the measuring cup followed by leveling the top with a straightedge. Add the gluten and conditioner and stir to combine. Stir in the sugar, salt, and dry milk.

4. Put about 1/3 of the flour mixture in the bowl of your stand type mixer equipped with a dough hook. Add the yeast. Add the 1 cup water at the indicated temperature. With the dough hook, run the machine for thirty seconds to mix the water with the flour to create a slurry. Add cereal and water mixture and the rest of the flour mixture. (The cereal and water mixture should be 105 to 110 degrees. If it has cooled beyond that, reheat it in the microwave.) Add the melted butter.

5. Mix at medium speed for about four minutes or until the gluten has formed and the dough is elastic. The dough should be soft but not too sticky. To reach the right consistency, you may need to dribble a little extra water (maybe one tablespoon) or flour as the dough is kneading. Place the dough in the prepared bowl and cover it to keep the dough from drying while it rises. Let it rise until it doubles.

6. Gently deflate the dough and form two loaves either as free-standing loaves on a baking sheet or sandwich loaves for your bread pans. Cover the loaves and let them rise again until the dough is soft and puffy, about doubled in size.

7. Preheat the oven to 350 degrees. Bake the bread for about 35 minutes. The time will vary depending on your loaves, the pans, and your oven. The bread should make a hollow sound when thumped on the bottom. The internal temperature of the loaves should be 190 degrees.

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