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HELP!! I can't believe I live in Southern Calif. and can't find dutch process cocoa powder!!
- Thread starter cheezz
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The shipping rates are high, but the cocoa powder is unbelievably inexpensive! Also, if you order
other items, as long as they're within a certain cost parameter (the first break is up to $50), it's the same shipping rate. So, buy some El Rey Apamate 73.5% while you're at it! It's great!
P.S. I doubt if Sur La Table carries their cocoa powder - it's almost impossible to find. Let me know if they do. El Rey bulk chocolate and chocolate discs, on the other hand, are pretty accessible.
other items, as long as they're within a certain cost parameter (the first break is up to $50), it's the same shipping rate. So, buy some El Rey Apamate 73.5% while you're at it! It's great!
P.S. I doubt if Sur La Table carries their cocoa powder - it's almost impossible to find. Let me know if they do. El Rey bulk chocolate and chocolate discs, on the other hand, are pretty accessible.
You got that right. Teaching a cooking class now & again makes me realize how fortunate
I was to have a mother who had good "cooking from scratch" skills plus I took cooking in 4-H when I was a kid. It is amazing how much a person is supposed to know that a recipe doesn't necessarily explain.
That reminds me of another time when I took a frosted layer cake into the office, and one of my colleagues asked me for the recipe. (It was for an old Betty Crocker cookbook and was called a Bonnie Butter Cake.) Anyhow, Sandy told me a couple weeks later that she'd made my cake, and it had come out dry, and nobody in her family had liked it. I assumed she'd probably overbaked it, but she insisted that had not happened.
After many more inquiries from me, I finally figured out that when the recipe had said to grease & flour the cake pans, she had applied Crisco appropriately, then had dumped flour into both pans and rotated the pans so that flour covered all bottoms & sides, but she HAD NOT tapped the excess flour out of her pans! From what she told me, I guesstimated her cake had at least 1/2 cup of additional AP flour in it! But in her defense, the recipe didn't say to dump out the extra flour after the greasing & flouring procedure was completed. You are just supposed to KNOW you need to do that!
I was to have a mother who had good "cooking from scratch" skills plus I took cooking in 4-H when I was a kid. It is amazing how much a person is supposed to know that a recipe doesn't necessarily explain.
That reminds me of another time when I took a frosted layer cake into the office, and one of my colleagues asked me for the recipe. (It was for an old Betty Crocker cookbook and was called a Bonnie Butter Cake.) Anyhow, Sandy told me a couple weeks later that she'd made my cake, and it had come out dry, and nobody in her family had liked it. I assumed she'd probably overbaked it, but she insisted that had not happened.
After many more inquiries from me, I finally figured out that when the recipe had said to grease & flour the cake pans, she had applied Crisco appropriately, then had dumped flour into both pans and rotated the pans so that flour covered all bottoms & sides, but she HAD NOT tapped the excess flour out of her pans! From what she told me, I guesstimated her cake had at least 1/2 cup of additional AP flour in it! But in her defense, the recipe didn't say to dump out the extra flour after the greasing & flouring procedure was completed. You are just supposed to KNOW you need to do that!
Remidns me once of watching a cooking show with some young kids on. They were in the kitchen
learning to baking something and were told to take the pan out of the oven - the kid grabbed a cloth potholder and the chef (can't remember which one), took it out of their hand and handed them another one saying "don't use the wet one, here's a dry one" without explaining WHY. I was yelling at the tv saying "TELL THE KID WHY HE CAN'T DO THAT"! It would have been a good learning opportunity for all the kids. I had to learn the hard way.
learning to baking something and were told to take the pan out of the oven - the kid grabbed a cloth potholder and the chef (can't remember which one), took it out of their hand and handed them another one saying "don't use the wet one, here's a dry one" without explaining WHY. I was yelling at the tv saying "TELL THE KID WHY HE CAN'T DO THAT"! It would have been a good learning opportunity for all the kids. I had to learn the hard way.