Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: Tasty on April 26, 2012, 01:31:08 am
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I just wanted to know what the purpose of cream of tartar is in a recipe and does it matter if I don't include it?
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It's usually used with carb soda as a rising agent. Is your flour SR or plain or is it in another type recipe?
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From http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm (http://frugalliving.about.com/od/makeyourowningredients/qt/Cream-Of-Tartar-Substitute.htm)
Cream of tartar is the powdered form of tartaric acid, a substance that forms at the bottom of barrels when making wine. It is added to recipes for three reasons:
to stabilize egg whites (when whipping them for meringue)
to act as a leavening agent in cookies and other baked goods (when used in conjunction with baking soda)
to make frosting and icing creamy (it prevents the sugar from crystallizing)
Cream of Tartar Substitutes
If you don't have any cream of tartar in your pantry, you can use one of these substitutes in its place:
For beating egg whites - use an equal amount of white vinegar or lemon juice, or omit the cream of tartar entirely
As a leavening agent - replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
For frosting - leave the cream of tartar out. No substitution is necessary
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very useful response. thanks! no i know why some cordial recipes call for cream of tartar.... so the sugar doesn't crystallise!
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How interesting. I often wonder why certain ingredients are added to recipes.
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I ended up googling it quickly before I got these replies but then kinda did my own thing anyway.
The result wasn't too bad actually and I think I will buy some cream of tartar after reading what it's for. I only knew it was too make playdough before this.