Cream_of_Tarter


by Laurie

General: Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

Recipe Photo

Region Produced: Cream of Tartar is obtained from wine producing regions.

Traditional Uses: Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.

Aroma/Taste: Cream of Tartar has no aroma and has an acidic flavor.

History: Cream of Tartar has been known since ancient times.

Storage: Store in cool, dark, dry places.

Ideas: For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring.

Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use. Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.

About this author

Laurie resides in Apple River, Nova Scotia, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family, and love of gardening to her mother's passion for growing things. With 40+ years of food experience, her knowledge of cuisines, and the simple enjoyment of cooking are a few of her acknowledged traits.

Find more at the author's web page: recipeland.com/personalities/show/5

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