Questions for the Cookie Jar: BBQing Ribs and Dutch Process Cocoa Powder

Okay, I know that I promised you all a video, but then I got sick and was all coughing and blowing my nose, and now I'm sneezing from allergies. You'll get a video eventually, but to keep these lovely readers from waiting too long to have their questions answered, I'm just going ahead and writing them up!

Video next week. Promise.

1. What's your opinion on boiling ribs before you BBQ them?

This was a really good question, since I don't have a BBQ and I've never made ribs, so I had to go and do some research. Lots of research. The 14 year old was really thrilled with this process, since he's been bugging me to make ribs for a long time and now figures that I am up to the task.

There seems to be two difference opinions on the merits of boiling ribs before you cook them.

a) boiling fatty ribs gets rid of some of the fat and renders the meat more tender, so that when BBQ them they don't dry out.

b) boiling ribs just makes rib soup, takes out all the fat which helps with the flavor, and then you can't marinate them.

So I decided that I'd read some recipes by some really great chefs. LOTS of recipes. I also asked a friend of mine, whose husband is rib connoisseur and makes them often. Turns out that I couldn't find ONE chef who, in their recipes, asks you to boil ribs. Ever. Alton Brown gets you to braise them in the sauce that you later baste them in, which sounds mouthwateringly delicious. The point is that you need the fat to keep the meat moist, so boiling it all away doesn't really help. This article was really helpful, too.

So my answer to that question, dear friends? I would buy fairly lean ribs and then I would NOT boil them. Braise, yes. I'll let you know when I make some.

2. What's the difference between Dutch process cocoa and the regular stuff?

The latest cookie recipe that I tried asked for Dutch process cocoa, which sent me on a quest to figure out what the stuff is. There is a difference and like all things baking, you have to stick to the instructions or your product might turn out differently than you'd like. It's all chemistry, baby.

Dutch process cocoa: is treated with alkali. The stuff is neutral and may not react with baking soda, so you have to use it in recipes that call for baking powder. (remember, baking soda and baking powder are leavening agents that cause baked goods to rise, right?) Sometimes, if the recipe has enough other acidic ingredients, it won't matter. It has a milder flavor and is smoother.

Regular unsweetened cocoa: is more acidic and when used in regular recipes, it reacts with the baking soda and causes the cake, brownies, cookies, whatever to rise. The chocolate flavor is stronger.

Can you substitute them? You could try. Some people swear that there isn't any difference, but it might affect the texture of the end product because it all depends on the acidity of the other ingredients. I don't know about you, but the last thing I want to do is try to figure out the acidity of my recipes. Like I have the time?

For tips on substitutions and more information, go read The Joy of Baking.

In Canada, Fry's Cocoa is Dutch processed. It doesn't say that right on the label (maybe it's secretly Dutch process?) but if you turn the can over and read the ingredients, it clearly has alkali added to it.

Anything to add? Let me know in the comments!