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Cream of Tartar

 
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PostPosted: Fri Nov 03, 2006 10:59 pm    Post subject: Cream of Tartar Reply with quote

In recipes, when adding cream of tartar to sponge/chiffon cakes I find it leaves a funny aftertaste. It usually clumps up when added to the egg whites and doesn't dissolve completely. To lessen the aftertaste, I started whipping the egg whites slowly while adding the cream of tartar a 1/4 tsp. at a time. I was wondering if I mix a little sugar in with the cream of tartar if that would help. Any other ideas?
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