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.
Kate
----- Original Message -----
From: "Judy Seigel" <jseigel@panix.com>
To: <alt-photo-process-l@sask.usask.ca>
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
to
> > remember using it in the kitchen in the distant past.....little boxes,
maybe
> > 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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