|
CREAM OF TARTAR
Cream of tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. In baking, cream of tartar is used to stabilize egg whites when whipped. It is also a major ingredient in baking powder.
Points to remember
Ÿ Use 1/8 teaspoon cream of tartar per egg white when whipping them to make soufflés, meringues and angel food cakes.
Ÿ Use cream of tartar to clean brass and copper cookware.
Storing
When stored in an airtight container in a cool, dry place, cream of tartar keeps indefinitely.
Equivalents and Substitutions
Substitute 1/4 teaspoon of lemon juice or white vinegar for each 1/8 teaspoon cream of tartar called for to stabilize egg whites. Keep in mind that vinegar may alter the taste of the final product.
When cream of tartar is used in a recipe with baking soda, it works like a double-acting baking powder. If cream of tartar is not available, substitute baking powder for both the baking soda and cream of tartar called for in the recipe. Use 1 teaspoon baking powder for every 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
|
|
