cream of tartar - co to takiego?

[Gość: ewa]

może być twarożek le tartare,

[Gość: ich]

taki z ziołami,

[Gość: Paulina]

Nie ludzie cream of tartar to poprostu winian potasowo-antymonowy cream of
tartar dwuwinian potasu tartar .To juz wiesz co to takiego wyglad zwykly bialy
proszek.Pozdrawiam

faktycznie! a ja myślałem, że cream to śmietanka

[Gość: ich]

tartare ten znany serek! ;)))))

[Gość: dorotka]

Paulina ma racje.Cream of tartar mozna dodac do piany z bialek jak sie robi
bezy coby bardziej puszyste byly.

[Gość: paulina]

No napisalam ze to nie zaden serek heh co wy wymyslacie.To co wyzej napisalam
to jest cream of tartar.

[Gość: ewa]

czyli cos jakby proszek do pieczenia? jest jakis polski odpowiednik?

Czym zastąpić (ang.)

[ampolion]

allrecipes.com/advice/ref/subs/default.asp
CREAM OF TARTAR
When cream of tartar is used in whipping egg whites, it acts as a
stabilizer. There is no exact substitute, but you can add a pinch of salt for
each 1 to 2 egg whites instead, but it has a lesser stabilizing effect.

In general, 1/8 teaspoon cream of tartar = 1/4 teaspoon freshly squeezed lemon
juice or distilled white wine vinegar up to 1 teaspoon. However, I never use
vinegar because I don't like the subtle aftertaste it leaves in the baked good.

Normally, when cream of tartar is used in a recipe, it is used together with
baking soda. The two of them combined work like double-acting baking powder.
When substituting for cream of tartar, you must also substitute for the baking
soda at the same time. A teaspoon of baking powder will substitute for 1/4
teaspoon of baking soda plus 1/2 teaspoon of cream of tartar. If there is
additional baking soda that does not fit into the equation, simply add it to
the batter.