Cream of tartar?!
Answers: why.. must i put Cream of tartar in baking.. if not what.. happen??
This what cream of tartar do :
1. as a substitute for baking powder. Baking powder is mainly a combination of cream of Tartar and Baking soda. You can use as a substitute for Baking powder 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.
2.to give a creamier texture to sugary things like candy and frosting
3.to stabilize and increase the volume of beaten egg whites for making light cake and meringue.
4. it helps prevent candies from crystallizing,
it turns into a pumpkin at midnight
i swells
my understanding is that it makes eggs flufier....flufy
Cream of tartar is found in baking powder and most pre-made mixes like Bisquick (sp?). It helps in rising.
it is usually used in the topping for lemon meringue or the topping of key lime pie.. it makes that foamy stuff on top
i think it's the same as baking soda, it helps cakes etc to rise. Often you don't need it if using self-raising flour but if the recipe calls for it i'd suggest using it otherwise it may be flatter than it's supposed to be :)
Cream of tartar is potassium hydrogen tartrate. It is a weak acid. It reacts with baking soda to produce CO2 gas. In fact baking powder is baking soda and cream of tartar. Lemon juice will serve as a substitute. I use it when I make corn bread.
One thing it does is stabilize egg whites.
I am not sure why it is required, however, I have omitted it, and things seem flat, as in cookies, it is actually a leavening agent for baking powders and it stabelizes the eggs. It will change the texture of your product if it is omitted.
I'm not sure what cream of tartar is, but I find if I don't use it, things are not as fluffy as they should be when I'm finished cooking them .
Cream of Tarter is from the scrapings of tartaric acid from wine barrels.