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Photo by JAN CAN COOK

Cooking Level: Beginning

JAN CAN COOK is asking: (3 answers)
What is cream of tartar? And when would I use it? TIA

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Last updated: Oct. 3, 2012 8:56 am
Posted: Oct. 2, 2012 8:01 pm
 
Answered by: Marie C.
Oct. 2, 2012 8:32 pm
It is a white acidic powder that is formed on the inside of wine barrels. It is used to stabilize egg whites. If you mix it with with baking soda and a wet ingredient it will release gas bubbles like baking powder. I think it lends a tangy flavor to snickerdoodle cookies. As long as you keep it dry it will not ever get old and need to be replaced.
Comments:
lisa j
Oct. 2, 2012 8:33 pm
And you can't get better advice than Marie. :)
 
Oct. 2, 2012 8:40 pm
That is very kind of you, lisa. There are many knowledgeable bakers on this site. Thank you for the compliment.
 
Answered by: Patty Cakes
Oct. 2, 2012 8:32 pm
Hey there Jan, it actually mold from the outside of wine bottles as they age. Use itvto stabilize egg whites, like when you make merangue.
Comments:
Oct. 2, 2012 8:38 pm
In addition to stabilizing the egg whites it also helps to increase the volume. Whipping whites in a copper bowl will also give you more volume.
 
Patty Cakes
Oct. 2, 2012 8:42 pm
oops. I thought it came from the outside of the bottles. I guess it is from the barrels and they scrape it off the inside, it from the grapes. huh. learn something New everyday!
 
Oct. 2, 2012 8:57 pm
Patty, I'm thinking if you drink enough wine you might start seeing it on the bottles. Lol.
 
Patty Cakes
Oct. 2, 2012 9:01 pm
Nope, you can have mine, I am a vodka/tequilla drinker:)//
 
Oct. 2, 2012 9:09 pm
Half a glass and I am done. I just can't handle alcohol anymore.
 
Cactus Rose
Oct. 2, 2012 10:36 pm
Marie C is the baking expert here, hands down. I don't bake anymore. I stink at baking.
 
Candice
Oct. 3, 2012 7:35 am
Hah, I think Marie and I could be drinking buddies! I love wine, but I'm a light weight ..... One and done for me. Also, I did not know about the origin of cream of tartar. Thanks for asking the question Jan.
 
midwestchef
Oct. 3, 2012 7:43 am
I used to be able to drink anyone under the table, but not any more!! One and (well) done, now.
 
Answered by: SKEETRD
Oct. 2, 2012 11:03 pm
You can find it in the spice aisle. Its actually some sort of a by-product of wine making. I believe it is also an ingredient in baking soda. The only time I have used it is when I have wanted to stabilize and stiffen egg whites like when making meringue cookies or pie.
Comments:
Lela
Oct. 3, 2012 7:16 am
My Mother-in-Law used to combine cream of tartar with other stuff to remove stains from her aluminum pots. Here is an interesting article. http://www.stain-removal-101.com/cream-of-tartar-uses.html
 
midwestchef
Oct. 3, 2012 7:48 am
When reading that site, I saw where unseasoned meat tenderizer will remove blood stains from clothing. Makes sense, as it is a protein dissolver!
 
JAN CAN COOK
Oct. 3, 2012 8:38 am
Thank you Marie C. It was informative. It also led to some lively discussion. I will have to go out and buy some. I am going to make some scones and that is one of the ingredients
 
JAN CAN COOK
Oct. 3, 2012 8:41 am
Has anyone one made scones? What are your favorite types?
 
Oct. 3, 2012 8:51 am
This is a really good scone recipe. http://allrecipes.com/recipe/grandma-johnsons-scones/detail.aspx?event8=1&prop24=SR_Title&e11=scones&e8=Quick%20Search&event10=1&e7=%2frecipe-exchange%2frecipe-request.aspx Freeze your butter and grate it to get a very nice light crumb.
 
Oct. 3, 2012 8:56 am
Lemon/blueberry and cranberry/orange are very popular flavors.
 
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