TASK DEFINITION: Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
PROBLEM: CONTEXT: Yes it should - sort of. Your observation is right on point, a very rich dough will tear more easily. (I did the same experiment once myself.) But it will still show some characteristics of the windowpane test: it will stretch smoothly and the "pane" should be very even, not show streaks of thicker and thinner areas. Note that the temperature of your dough and thus the consistency of your fat may have an influence as well. While warm doughs with soft fat will be very stretchy, cool doughs (made with cold ingredients and little yeast for an overnight cold raise) can be less cooperative.If you are familiar with how a "ready" non-enriched dough looks that passes the windowpane test, you will probably recognise the same smoothness in an enriched dough anyway, without performing the test. For this specific recipe, I guess it's the very low hydration that makes the windowpane test difficult and the dough prone to tearing, not the fat. <sep> Q: Should enriched doughs pass the windowpane test? A: Yes it should - sort of

SOLUTION: how long should I knead for?

PROBLEM: CONTEXT: Yep, cocoa and cacao are the same thing.The 72% has sugar making up the rest of the mass. The description on amazon actually mentions that it's 27% sugar and 43.5% cocoa butter. The rest is cocoa solids, the chocolate-y stuff. As you say, that particular brand is pretty expensive; it's also pretty popular and well-regarded. Since it has plenty of sugar in it, you can use it for pretty much anything, including things like coatings, or even just eat some.The 100% is unsweetened (there's no room for any sugar in there) so it's really only usable for things like baking, where you'll add some sugar. It's unlikely to be pleasant to eat on its own.For what it's worth, usually in English you'll hear cacao only when referring to the overall cacao seeds and their use as a component of chocolate. It's not common in non-culinary contexts. For example, we'll say "cocoa powder" not "cacao powder". <sep> Q: Chocolate: difference between "Cocoa Mass" and "Cacao"? A: ocoa and cacao are the same thing Q: what is the difference between cacao and cocoa mass? ###i mean, if one says 100% and the other 72 are they the same? A: The 72% has sugar making up the rest of the mass

SOLUTION: can you tell me about baking chocolate?

PROBLEM: CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word "Gumbo" itself comes from the African Bantu tribal language which uses the word "Ngambo" for okra. In the plantation culture of the south "ngambo" became "gumbo" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice. <sep> Q: What is Gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand

SOLUTION:
what is the secret to making it good?