Though it sounds like Dadaist word art, you can actually replace cream of tartar with a copper bowl. Try distilled white vinegar for the least overbearing flavor substitute four times the amount of vinegar, by volume, for cream of tartar. Other acids, like vinegars, help egg whites hold their peak in exactly the same way, but their harsh flavor can spoil a delicate confection. Of course, unlike cream of tartar, lemons come with a distinctive, but bright and zingy, flavor. The general rule is 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice per egg white, so if a recipe calls for a teaspoon of cream of tartar, just multiply by four. Like cream of tartar, lemon juice helps achieve lofty beaten egg whites.
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