jca@drutx.UUCP (ArnsonJC) (08/22/85)
The reason that cream of tartat is used is because some form of agent is needed to make the egg whites stiff. This is what it is used for in all sorts of baking. jill
carson@homxa.UUCP (P.CARSTENSEN) (08/23/85)
Yes, cream of tartar does make you egg whites stiffer -- so you shouldn't put it in you eggnog. If you do, you get these magnificent mounds of egg whites that would make wonderful fluffy eggnog if you could jest keep them broken down into the nog.... speaking from experience... Patty -- ---------------------------------------------------------------------- Life is something that, when it's over, it's going to take a long time to recover from.....G. Keillor
dkatz@zaphod.UUCP (Dave Katz) (08/23/85)
In article <261@drutx.UUCP> jca@drutx.UUCP (ArnsonJC) writes: >The reason that cream of tartat is used is because some form of >agent is needed to make the egg whites stiff. This is what it is >used for in all sorts of baking. > > jill Egg white will stiffen without cream of tartar (usually). If the whites won't stiffen, then the cream of tartar can be added to try to strengthen them. The reason that it is used is to prevent the whites from reducing back to liquid. In baking, this means that they will remain stiff long enough for the heat to set them, thus preventing a thick hard crust on the bottom. As an alternative, you can try (no guarantee for the recipe) using about 1 tsp of sugar per egg as the whites start to get foamy. It should have the same effect.