Im wanting to make some cookies tonight but its soooo cold to go out and get this, is there a substitute that will work, or will cookies turn out if i just leave it out?
2006-12-01 13:22:51 · 0 answers · asked by misty_51273 4 in Food & Drink ➔ Cooking & Recipes
Good Grief it looks like a conspiracy above me:
The double acting Baking powder that you get in the cans at the store is just cream of tartar and baking soda mixed together.
If you had posted the recipe I could tell better what to say to you.
If the recipe involves beating egg whites to stiff peaks and it tells you to add cream of tartar, then - no, you do not have to use cream of tartart to make the egg whites peak - the best way to whip egg whites to peak is to whip them up and then add the sugar.
If you are baking something and the cream of tartar is used as leavening then - yes, you do need to add it and if the recipe calls for cream of tartar and baking soda; just use baking powder.
Hope this helps
2006-12-01 13:47:09 · answer #1 · answered by Anonymous · 2⤊ 0⤋
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.
Normally, when cream of tartar is used in a cookie, 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. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
2006-12-01 13:30:24 · answer #2 · answered by sgt_cook 7 · 3⤊ 1⤋
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.
Normally, when cream of tartar is used in a cookie, 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. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
Remember - When making substitutions in baking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a product can be affected by changing ingredients.
2006-12-01 13:39:13 · answer #3 · answered by LMnandez 3 · 0⤊ 4⤋
I'm sorry, but I HAVE to do this:
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.
Normally, when cream of tartar is used in a cookie, 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. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
LOL
2006-12-01 16:42:16 · answer #4 · answered by Robin 3 · 0⤊ 5⤋
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.
Normally, when cream of tartar is used in a cookie, 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. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
2006-12-01 13:32:28 · answer #5 · answered by Amelia 6 · 0⤊ 5⤋
The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.
Normally, when cream of tartar is used in a cookie, 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. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.
One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.
2006-12-01 13:31:47 · answer #6 · answered by Anonymous · 0⤊ 5⤋
LOL what is this. for a second I thought everybody copied the first guy, but apparently they didn't since everyone looked up their resources to copy.
GAH it's a conspiracy, (to the person above me!)
2006-12-01 15:25:54 · answer #7 · answered by Epitome 2 · 5⤊ 0⤋