| Dutch Oven Cooking Question [message #76395] |
Mon, 16 May 2005 02:14 |
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Hi,
I'm a novice cook and have very little experience in baking, although I have
baked peach cobbler in a Dutch oven on a camp fire several times.
Instead of using peaches, could I use chocolate chips? This would be made
the same way as the peach cobbler. Would the chocolate burn or cause the
cake to be too moist (mushy)?
Thanks for any and all help.
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| Re: Dutch Oven Cooking Question [message #76396 ] |
Mon, 16 May 2005 03:07 |
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"Dave" <catx [at] pacbell.net> wrote in message
news:SBRhe.222$kj7.61 [at] newssvr21.news.prodigy.com...
> Hi,
>
> I'm a novice cook and have very little experience in baking, although I
have
> baked peach cobbler in a Dutch oven on a camp fire several times.
>
> Instead of using peaches, could I use chocolate chips? This would be made
> the same way as the peach cobbler. Would the chocolate burn or cause the
> cake to be too moist (mushy)?
>
> Thanks for any and all help.
Fruit is mostly water (by weight) while chocolate has little water and is
mostly fat. I can't see substituting chocolate for fruit in a cobbler. I
think that rather than being "mushy" you would end up with some chucks of
dry pastry interspersed with globs of melted chocolate. It's not something
that I would consider trying.
What interests me is that you say that your cobbler is a cake. Generally, a
cobbler is made by cooking fruit, sugar. and thickening agent (starch) and
then topping the filling with a crust, generally a biscuit dough. This is
nothing like a cake to me. A cobbler is more like a pie.
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