Cream of Tartar

Mon, 18 Feb 2019

Culpepers’ Cream of tartar

Cream of tartar is used in baking to activate alkaline baking soda. Cream of tartar combined with baking soda makes baking powder. Cream of tartar is available in a 1kg bag

Mostly it is used in bread baking as it helps dough to rise. It is also used to increase the volume of egg foam when making meringue, angel food cakes and soufflés.

It is also known as potassium hydrogen tartrate and it’s basically an acidic salt. It is a by-product of wine making.

When whipped with cream of tartar, egg-whites can swell up to eight times there volume. Cream of tartar has a slight metallic taste.

When mixed with lemon juice is makes a great stain remover. When made into a paste it’ll even remove ink stains. When combines in equal parts with vinegar it’ll clean the burnt marks in pots and pans.

 

 

 

 

 

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