Welcome to Just Like Granny’s Kitchen!
Hey there, I'm Ashton, but you might know me as "JustLikeGranny" on social media. I'm all about food, and I mean, who isn't, right?
I cook up a storm, and I love turning everyday stuff into tasty, mouthwatering dishes. But here's the cool part—I team up with companies to make cooking even more exciting.
So, if you're into scrumptious recipes and want to see products put to delicious use, you've got to stick around. I promise you won't leave hungry! Just like this delicious Peanut Brittle Recipe here!
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5 Surprising Substitutes for Cream of Tartar: A Guide to Baking Without the Essential Ingredient
Cream of tartar, also known as potassium hydrogen tartrate, is a white, crystalline powder that is commonly used in cooking and baking. It acts as a leavening agent, stabilizing egg whites and giving baked goods a lighter texture. Additionally, it can be used to add stability to whipped cream and prevent sugar from crystallizing in recipes like candy making. While cream of tartar is a versatile ingredient, it is not always readily available in pantries.
In this case, it may be necessary to find an alternative. However, it's important to note that there are no exact substitutes for cream of tartar. The unique properties of cream of tartar make it an irreplaceable ingredient in many recipes. When baking, it is often recommended to use the exact amount of cream of tartar called for in the recipe to ensure the desired outcome.
In recipes that require cream of tartar for its acidic properties, such as stabilizing egg whites or preventing sugar from crystallizing, other acidic ingredients can be used.