Cream of tartar. It's not really hard to find as most of grocery stores have them but if you're like me (uhmm..lazy?) you can always substitute it with something that will produce a similar effect. Although there is no perfect substitute for cream of tartar, it's always good to have a backup plan just in case, you know? :)
This substitute is applicable only for adding volume and stabilizing whipped egg whites as i haven't tried using it with some other recipes that call for cream of tartar.
Here's how:
for every 1/4 teaspoon of cream of tartar, replace it with 1 teaspoon of lemon juice or distilled white vinegar. You can double it or cut it in half, it's your call, but generally 1/8 teaspoon of cream of tartar is the amount usually needed per egg. Happy baking! :)
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