The Workbench
Q: What can you use cocoa nibs for?
Galin, via e-mail
A: Cocoa nibs are simply roasted cocoa beans separated from their
husks and broken into small bits. The nibs are a new favorite and
can be used in place of nuts on top of ice cream or in cookies and
even eaten as a snack.
Q: What is BHA or BHT, and why is it in shortening?
K.V., Covina, Calif.
A: Butylated hydroxyanisole (BHA) and the related compound
butylated hydroxytoluene (BHT) are phenolic compounds that are
often added to foods to preserve fats. BHA and BHT are
antioxidants. Oxygen reacts preferentially with BHA or BHT rather
than oxidizing fats or oils, thereby protecting them from
spoilage.
Q: We use ripe bananas to make banana bread, but the bread always
turns out heavy. What are we doing wrong?
C.L., Laramie, Wyo.
A: Bakers often relegate bananas that are too ripe for eating to
banana bread. They are sweet and full of flavor, but just too mushy
to sell as a snack or used for pastries. The trouble is that as
bananas ripen, their acidity decreases, so their reaction with
baking soda weakens. A good banana bread formula ensures adequate
leavening by using both baking powder and baking soda.
Q: When baking with waxed paper, the paper smokes and chars. Is
waxed paper not the same as parchment paper?
W.A., High Point, N.C.
A: Parchment paper and waxed paper are not the same. Waxed paper is
paraffin-coated tissue paper. The wax melts at low temperatures,
the paper smokes and chars, and liquid breaks it down easily.
Parchment paper, on the other hand, is made by running sheets of
paper through a sulfuric acid bath, a process that makes the paper
strong enough to withstand to heat and moisture. The surface of
parchment is hard, smooth and impermeable, so it doesn’t soak
up grease or moisture. Many manufacturers also apply a silicone
coating, making the paper entirely nonstick.
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