Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Cream of Tartar

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
Guest
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?
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group