Angel Food Cake/Cream Of Tartar?!
I want to bake an angel food cake!. Every recipe calls for one half to one teaspoon of cream of tartar!. The cheapest one I can find costs $5!.00 a jar!. I just can't afford that! Do I really need this!? Is there anything else I can substitute!? Can I make it myself!? There were no ingredients listed on the jar but the stuff looks like baking soda or baking powder!. Thanks for any help!.Www@FoodAQ@Com
Answers:
Cream of tartar is potassium tartrate, slightly acid although it is a salt, a by-product of the wine industry!. So we need to understand what it's role is in an angel food cake in order to find something that will *do a similar job*!. Since it is somewhat acidic, we know we need to look to another acid then!. also we know it is used to stabilize all those egg whites you are whipping!. The right acid conditions make the egg proteins easier to coagulate in the bubbles' walls, making them stronger!. Egg whites need this acid to bind and hold them together!. Lemon juice or vinegar will fit the bill!. Use 3 times as much as the amount of cream of tartar specified!. Be sure to reduce the amount of liquid you add to your recipe by that much as well!.
The reason cream of tartar is added is because it is flavorless!. Lemon juice and vinegar will add some flavor!. ;-) If you by chance have a copper bowl, you won't need any of these because the copper releases a natural chemical that helps to stabilize egg whites!.
I'm not saying you will get the exact same cake, but you will get close enough!. ;-)Www@FoodAQ@Com
The reason cream of tartar is added is because it is flavorless!. Lemon juice and vinegar will add some flavor!. ;-) If you by chance have a copper bowl, you won't need any of these because the copper releases a natural chemical that helps to stabilize egg whites!.
I'm not saying you will get the exact same cake, but you will get close enough!. ;-)Www@FoodAQ@Com
no sorry it is not baking soda or baking powder cream of tartar is the powdery residue left in the barrel from the wine making (storing ) process
Cream of tartar holds the egg whites aloft (keeps them fluffed up) it is a stabilizer!.Www@FoodAQ@Com
Cream of tartar holds the egg whites aloft (keeps them fluffed up) it is a stabilizer!.Www@FoodAQ@Com
giggle giggle giggle!!!
cream of tartar is one of the ingredients in baking powder, the other is baking soda!!!
Cream of tartar is used to hold the egg whites shape and keep them from collapsing really quick!.
A bottle of it lasts for years and years!!! Go ahead and get it!.
You can use 1/4 cup Karo in the eggwhites instead of the cream of tartar!! But cut your sugar about 1/3 to use the Karo!. It won't be as stable as if you used the cream of tartar!.
I would much rather Betty Crocker did the Angel Food cakes!!! She does a much better and less expensive job and they always turn out perfect as long as they don't get in a draft when cooling!.Www@FoodAQ@Com
cream of tartar is one of the ingredients in baking powder, the other is baking soda!!!
Cream of tartar is used to hold the egg whites shape and keep them from collapsing really quick!.
A bottle of it lasts for years and years!!! Go ahead and get it!.
You can use 1/4 cup Karo in the eggwhites instead of the cream of tartar!! But cut your sugar about 1/3 to use the Karo!. It won't be as stable as if you used the cream of tartar!.
I would much rather Betty Crocker did the Angel Food cakes!!! She does a much better and less expensive job and they always turn out perfect as long as they don't get in a draft when cooling!.Www@FoodAQ@Com
Sometimes you can find stuff like that in bulk foods sections in health food/specialty stores (like new seasons) or bulk food sections in health food sections of certain stores (like Fred Meyer) call around!.
Thats where I get stuff like that when i dont want to fork out the dough for a whole jar of something!.Www@FoodAQ@Com
Thats where I get stuff like that when i dont want to fork out the dough for a whole jar of something!.Www@FoodAQ@Com
You definitely need it because it helps the cake rise and keep from collapsing!. Maybe you can bum some from a neighbor - why buy it if you're only going to use it once or twice!?Www@FoodAQ@Com
It needs cream of tartar to react with the eggs!. You should be able to get a small tin of it!. Or just buy a angel food cake mix!.Www@FoodAQ@Com