Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the function of cream of tartar in beating egg whites?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the function of cream of tartar in beating egg whites?),it will help you,my kids.
Answers:
its just there to support the egg whites... stops it from colapsing. gives it a peak... what ever you like to say...
the only thing i learned in home economics....
Other Answers:
it stiffens them
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
Source(s):
http://www.ochef.com/933.htm
cream of tartar is the common name for potassium hydrogen tartrate, an acidic salt. It has many uses in cooking (adding "smoothness" to candies or frostings.) it is derived from the tartaric acid left in grape skins after the wine making process. In beating egg whites, its function is to help "stiffen" by adding an acidic "bonding" molecule to one of our few alkaline (non-acidic) foods we have. In the "old" days before commercial food productions cooks used to add a little vinegar or lemon juice (both acidic, so very little) to egg whites to make them stiffen (I saw my great-grandmother do this when i was a small boy.)
It is mearly a stabolizer that helps keep the egg from breaking down too fast.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the function of cream of tartar in beating egg whites?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the function of cream of tartar in beating egg whites?),it will help you,my kids.
Answers:
its just there to support the egg whites... stops it from colapsing. gives it a peak... what ever you like to say...
the only thing i learned in home economics....
Other Answers:
it stiffens them
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar.
Source(s):
http://www.ochef.com/933.htm
cream of tartar is the common name for potassium hydrogen tartrate, an acidic salt. It has many uses in cooking (adding "smoothness" to candies or frostings.) it is derived from the tartaric acid left in grape skins after the wine making process. In beating egg whites, its function is to help "stiffen" by adding an acidic "bonding" molecule to one of our few alkaline (non-acidic) foods we have. In the "old" days before commercial food productions cooks used to add a little vinegar or lemon juice (both acidic, so very little) to egg whites to make them stiffen (I saw my great-grandmother do this when i was a small boy.)
It is mearly a stabolizer that helps keep the egg from breaking down too fast.
correctness,It's Non-profit and only for informational purposes.
- recipes of homemade vegetable stock?
- Recipes for gooseberrys and/or blackcurrants?
- Recipes to use spoiled/old apples.?
- Ideas for Dinner for Athletes PLease!?
- Looking to Cook a meal for my boyfriend tonight?
- ronaldo from which country?
- what is the procedure for roasting raw peanuts in the shell?
- What is the name of this chutney and can someone give me the recipe?
Related Question about Food and Health
- I would like to have your basic recipe for bread pudding, please.?
- i would like to immigrate in Australia?
- I would like to know about german hoildays and thier food?
- I would like to know how to know how to make some good hog head cheese?
- I would like to know how to make a homeade chicken and rice soup. Any good recip
- I would like to know if it's possible to make fingeribs on a George Foreman
- I would like to know of some creative culinary foods and sauces. I am out of ide
- I would like to know the best way to cook a steak on the stove in a heavy stainl