Almost nobody has cream of tartar any more….
It stabilises egg whites…. you put a pinch in meringues, so they don’t fall or weep…..
and in snickerdoodles and toffee cookies to make the egg whites chewy….
both in such small quantities, and it’s so unlikely to go bad….
the one your grandmother bought in 1937.
But if you don’t have one of those,
and don’t want to get a new tin for life…..
Another silly suggestion….
like the recipe I read the other day that said if I didn’t have marjoram I could substitute chervil.
No, you can’t…..
They’re nothing alike….
and besides…
let me just go grab my big pile of chervil.
Almost nobody has cream of tartar any more….
It stabilises egg whites…. you put a pinch in meringues, so they don’t fall or weep…..
and in snickerdoodles and toffee cookies to make the egg whites chewy….
both in such small quantities, and it’s so unlikely to go bad….
that unless it ever got damp, you could use that old tin tin container of it you found in the back of the cupboard…..the one your grandmother bought in 1937.
But if you don’t have one of those,
and don’t want to get a new tin for life…..
it’s way too expensive to buy just for the other tricks it can do.Another silly suggestion….
like the recipe I read the other day that said if I didn’t have marjoram I could substitute chervil.
No, you can’t…..
They’re nothing alike….
and besides…
let me just go grab my big pile of chervil.