Question:

What does cream of tartar do?

Answer:

It is used to stabilize and add volume to beaten egg whites in angel food cake, meringues, and candy and frostings creamier.

More Info:


angel food cake

Angel Food cake, or Angel cake, is a type of sponge cake originated in the United States that first became popular in the late 19th century. It is so named because of its airy lightness that was said to be the "food of the angels".


Culinary Heritage of Switzerland

The Culinary Heritage of Switzerland (German: Kulinarisches Erbe der Schweiz, French: Patrimoine culinaire suisse, Italian: Patrimonio culinario svizzero, Romansh: Patrimoni culinar svizzer) is a partially multilingual online encyclopedia of traditional Swiss food and produce.

The project was initiated through a parliamentary motion of Swiss member of the parliament Josef Zisyadis in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003.

Meringue

Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisine and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese.


Angel food cake

Angel Food cake, or Angel cake, is a type of sponge cake originated in the United States that first became popular in the late 19th century. It is so named because of its airy lightness that was said to be the "food of the angels".


Egg white

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).

The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. A raw U.S. large egg white weighs 33 grams with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It also contains about 17 calories and no cholesterol. Egg white is an alkaline solution and contains approximately 40 different proteins. Below is a list of the proteins found in egg whites by percentage, along with their natural functions.


Potassium bitartrate

potassium hydrogen tartrate
cream of tartar
potassium acid tartrate
monopotassium tartrate

C(C(C(=O)[O-])O)(C(=O)O)O.[K+]

Buttercream
Food and drink

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Desserts Cakes
News:


Related Websites:


Terms of service | About
25