What's The Difference?
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What's the difference between Dutch-processed cocoa and other cocoas?
Dutch-processed cocoa has been treated with a chemical, such as potassium carbonate, to reduce the natural acidity of the cocoa beans. The process, called Dutching, softens the sharpness and fruitiness of the cocoa flavor and develops flavors that are toasty, espresso-like or sometimes even tea-like. Dutching also darkens the cocoa to an appetizing rich, deep, reddish-brown color; extreme Dutching results in the distinctively flavored charcoal-black cocoa used to make Oreo cookies. Dutch-processed cocoa may or may not be labeled as such, but "cocoa processed with alkali" should appear on the ingredient statement.
Some cooks appreciate the unique mellow flavor of Dutch-processed cocoa, while others prefer the sharper, fruitier flavor of natural cocoa. In recipes without leavening, such as hot chocolate, the two types are interchangeable. However, if a recipe contains leavenings (baking soda or baking powder), stick to the cocoa type that is specified. If there is no specific recommendation and the leavening is baking soda, use natural cocoa. In cake recipes containing leavenings, the wrong cocoa may result in a dense center streak of batter that does not rise; it also can produce a dark charcoal color with a pudding-like texture and soapy flavor.
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What's the difference between light and dark brown sugar? Can they be used interchangeably?
Light brown sugar and dark brown sugar differ in the amount of molasses they contain. The brown sugar sold in supermarkets is produced by adding molasses to white sugar. Dark brown sugar has more molasses and deeper flavor. While each produces a slightly different result in recipes, one brown sugar may be substituted for the other.
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What's the difference between light and dark corn syrup? Can they be substituted one for the other?
Many light corn syrups are made from corn syrup, high fructose corn syrup, vanilla and salt. Dark corn syrups combine corn syrup, refiners' syrup (which provides a molasses flavor), caramel flavor and color, and salt. While light and dark corn syrups usually are interchangeable, substituting dark corn syrup for light may produce an undesirable color and taste, while using light for dark may leave the final food paler than intended and lacking in some flavor.
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Can salted butter be substituted for unsalted butter?
Substituting salted butter for unsalted butter in recipes is a matter of personal preference. The two types will perform the same in recipes; the only difference will be a slight variation in taste. Many cooks prefer the clean, delicate flavor of unsalted butter in certain dishes, especially in baked goods. Salted and unsalted butter are exactly the same except that salted butter has 1 to 1 1/2 teaspoons of salt per pound, depending on the brand. Salt is added to butter to extend its shelf life. If you use salted butter in a recipe that calls for unsalted, you may want to cut back on or omit the salt in the recipe. The general rule is to decrease the amount of salt by 1/4 teaspoon per 1/2 cup butter.
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Can I substitute shortening or margarine for butter?
Shortening, butter and regular margarine (not reduced-fat or tub margarine) can be used interchangeably in recipes. Because they are all solid fats, they produce similar results. However, the flavor and the texture of the recipe will vary. Butter contributes rich butter flavor, while shortening adds no flavor. Cookies made with butter tend to spread more than those made with margarine or shortening. Pie crusts made with butter tend to be crisper than those made with shortening. There is one exception, however. If you're making a dough that must be refrigerated to stiffen up before being used, you'll need to select butter or margarine. They harden up when refrigerated; shortening doesn't.
If you use margarine, make sure it's marked as being suitable for baking. Many lower-fat, tub and whipped margarines have water added and do not work well in baking.
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What are the uses for parchment paper? Can waxed paper be substituted?
Lining pans with parchment paper is one of the best ways to prevent sticking, especially with delicate cakes or cookies. A cake pan is often greased or coated with nonstick cooking spray first to help the parchment paper stay in place; some recipes also may direct you to grease and flour the parchment paper once it's in place. For cookie baking, you don't need to grease pans when using parchment paper. And you don't need to remove the cookies one by one from the sheet after they have baked; just slide the parchment paper containing the whole batch onto a cooling rack. Other uses for parchment paper include making a paper cone for piping frosting and baking en papillote, or in a paper packet. (Place fish or chicken on parchment with herbed butters or seasonings; fold the parchment to seal in the juices and bake.) Waxed paper shouldn't be substituted for parchment paper when baking except if the paper will be completely covered (such as when making cakes or brownies). Waxed paper melts at high temperatures and will start to smoke if directly exposed to the heat of the oven.
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What's the difference between liquid and dry measuring cups?
The volume of liquid and dry measuring cups is the same, but there are a couple of reasons these measures are not interchangeable.
Dry measuring cups are designed for dry ingredients, such as flour and sugar. Unless a recipe specifies a different method, dry ingredients should be measured by spooning them into the appropriate cup and sweeping level with a straightedge.
Liquid measuring cups are clear so that as the liquid is added, you can easily check them at eye level for accuracy. Liquid measures are designed so that the liquid never comes right to the top, making it easier to get an accurate measure without spilling. Liquids should be measured while the cup is sitting on a flat surface, not while you're holding the cup in the air.
If you tried to measure dry ingredients in a liquid cup, it would be impossible to be accurate because you wouldn't be able to level them. And when a dry measuring cup is filled to the top with a liquid, surface tension in the liquid allows the cup to be overfilled slightly--the liquid bulges a bit above the top. This results in inaccurate measurements.
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