Similar to meringue, whipped cream has a tendency to fall flat-cream of tartar can prevent that. Most recipes call for a 2:1 ratio of cream of tartar to baking powder.ĥ. Others say its quick rise and fall action in the oven leaves that iconic crinkly texture on top (and others say it’s both). Its exact purpose is hotly debated, but some say it’s responsible for the cookie’s subtle tang and chewy texture. If you’ve ever made a classic snickerdoodle cookie, you probably noticed cream of tartar in the ingredient list. But you’re not here to clean, you’re here to cook, right? Here are eight cream of tartar uses that will make your cooking and baking *that much* better.Ĥ. On its own, cream of tartar is an effective stabilizer for finicky recipes like meringue, soufflés or whipped cream, which all have a tendency to wilt or go flat.Ĭream of tartar is also a helpful cleaning agent around the house, especially when mixed with another acid or hydrogen peroxide. The baking powder (aka baking soda plus cream of tartar) becomes active when mixed with a liquid, resulting in a lofty baked good. It’s the same thing when you’re whipping up a batch of banana muffins. Think about those volcano science projects you made in middle school: The baking soda only fizzed on contact with an acid like vinegar. Cream of tartar is found in baking powder, which is just a combination of sodium bicarbonate (baking soda) and acid. But what is cream of tartar actually good for? Well, it’s a common leavening agent in baking, and you probably use it all the time without even knowing it.
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