I have not tried this particular recipe, but having read the reviews I suspect the cream of tartar may be the cause of some cooks' grief. Try substituting tartaric acid, available in small packets at low cost from wine making shops. (It is added to blah wine to "brighten" the taste of wine that is not acidic enough, and is in food-grade form.) Cream of tartar has other ingredients, so the tartaric acid amount in it may vary by manufacturer. Start with 1/8 tsp of tartaric acid mixed into non-chlorinated (bottled) water, and if the cream mixture is not thickening enough add more as needed. Please post your results if you try this to help other cooks out.
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I have not tried this particular recipe, but having read the reviews I suspect the cream of...