Cream of tartar makes beaten egg whites stand up tall. But it does a whole lot more in cookies and other baked goods. Here's what it is and how to use it.
Alternatives for Cream of Tartar The thing about cream of tartar is that many people who don’t bake often, and even some people who do bake often, do not keep it on hand. If you don’t keep it on hand you can substitute it in a couple of different ways. 1 teaspoon of Lemon Juic...
It is also sometimes added to candies or frostings to give them a creamier texture because it can help to prevent the crystallization of cooked sugar. In some situations, vinegar can be substituted for cream of tartar, although there is no exact substitute for the powder. This can be done ...
What does cream of tartar do?(Knight Ridder Newspapers)Snow, Jane
Cream of tartar is really good to use and i use it all the time! Bycary— On Jul 07, 2009 Although I'd seen cream of tartar called for in meringues, I hadn't ever bothered to use it until I found a sugar cookie recipe that called for it. It's a great recipe, and I'm sure...
Another use for cream of tartar is in the making of meringue pies! Egg whites are whipped with sugar. However, a small amount of cream of tartar can be added to prevent beads of moisture forming on an otherwise beautiful meringue. How so?
Gluten-freeNamasteegg substitute contains tapioca and arrowroot starches, citrus fiber, cream of tartar, and sodium bicarbonate. The resealable pouch makes it easy to remove the 2 teaspoons needed for most recipes and then store the rest for later use....
The process is fairly simple and takes about an hour. Here’s an invert sugar recipe: INGREDIENTS: 2 cups water 4.4 cups granulated sugar ¼ teaspooncream of tartarorcitric acid candy thermometer DIRECTIONS: Combine ingredients in saucepan, and place over medium heat, allowing the sugar to dis...
Cream of tartar is a dry acid, so when you use baking powder, you are adding the acidic ingredient that will produce the carbon dioxide bubbles at the same time. Typically, baking powder is called for in recipes that do not otherwise have an acidic ingredient, such as molasses or buttermil...
and here is a piece with a scoop of strawberry sauce on top: I made the strawberry sauce by cutting up two pounds of strawberries and heating them in a pan with the juice from one lemon, plus the lemon zest, and 2/3 cup of sugar. I simmered this for about twenty minutes, then go...