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Old 03-24-2011, 04:09 PM   #11
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I've heard you can use it as a substitute for powedered acacia (gum arabic). No idea of the validity of the claim though.

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Old 03-25-2011, 03:59 PM   #12
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Originally Posted by Lindsay View Post
I should have posted the recipe, that would have helped! It's for Mexican Hot Chocolate cookies, and it's 1 c. salted butter, 1 1/2 c sugar, 2 eggs - dry ingredients: 2 1/4 c flour, 1/2 c cocoa, 2 t cream of tartar, 1 t baking soda. Roll in cinnamon/sugar mixture, bake 400 for 10 mins.

I have a similar recipe for snickerdoodles, and I just find whenever there's C of T it changes the flavour in a way I don't like - maybe it's just me though - they are a hit with my family!!!
That's about 4 times as much cream of tartar as I would expect; could it be a typo, having dropped the 1/? 1/2 t should be plenty for snickerdoodles.

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Old 03-25-2011, 04:26 PM   #13
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The only time I've used cream of tartar is when I'm making meringues, but I didn't know what it was for. Good question, now I know :)
Can't handle the heat? Then get out of my kitchen!
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Old 03-26-2011, 11:41 AM   #14
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I use Cream of Tartar, along with milk instead of water, in my pie crust. It makes a very tender crust.

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