Cream of tartar gives this shake its classic sugar cookie flavor.
Not exact matches
Cream of tartar is used to activate baking soda in these cookies,
giving it a desirable tangy taste and adding to its perfect chewiness.
Two new key ingredients help
give us more success — more cornstarch and
cream of tartar.
Cleaning the Kitchen Aid, adding a little
cream of tartar, and
giving it enough time seemed to do the trick.
I think the
cream of tartar is in the recipe to act as an acidifier to act upon the baking powder,
giving it more oomph.
Baking soda and
cream of tartar act as raising agents and
give the waffles volume.
I have a further query about potassium - my reading indicates that potassium can be absorbed by the body from most «potassium salts» so I have been testing «
Cream of Tartar» - I add a 5 gram sachet to a large glass
of cold water - which
gives it a very slight sour taste (not unpleasant at all)- you need to stir it, as the «salt» does not really dissolve.
The egg whites and baking soda and
cream of tartar help with the rising, while the vinegar, sesame oil and caraway seeds
give it the right taste.
Using lemon / lime /
cream of tartar will not
give the same «yeasty» bready flavor, but will get it to rise, so
give it a shot and let me know how it goes!