Re: kallytype

From: Kate Mahoney ^lt;>
Date: 03/13/04-05:14:02 AM Z
Message-id: <001801c408ec$4b1ccfe0$9026f6d2@yourif5zypd2xn>

No, I was getting confused with Citric Acid <blush> Cream of tartar does
hold things up - it's one of the ingredients of baking powder.
----- Original Message -----
From: "Judy Seigel" <>
To: <>
Sent: Friday, March 12, 2004 6:50 PM
Subject: Re: kallytype

> On Fri, 12 Mar 2004, Kate Mahoney wrote:
> > Are you sure you can't buy tartaric acid at your grocery store? I seem
> > remember using it in the kitchen in the distant past.....little boxes,
> > 50gr at a time.....I'll check next time I'm in there :)
> > Kate
> It's Cream of Tartar, I believe, and recipes used to call for it in
> meringues, the theory being that it kept them from falling. But in truth
> if you beat them with an electric mixer they'd stay up OK... and the Cream
> of Tartar almost certainly had other ingredients (starch? and/or?) that
> would throw your emulsion and/or your measurements off.
> J.
Received on Sat Mar 13 05:14:23 2004

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