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Reply to "Cream of Tartar in cookie recipe"
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[quote=Anonymous]I imagine it would make the cookies puffier or rise more. Cream of tartar is a white powder, you can buy it at the grocery store, it is the difference between baking soda and baking powder. It is an acid and it is often used as a major component in baking powder, combined with baking soda to react when the mixture is moistened to ensure that baked goods will rise well. Although it is an acid, the cream of tartar and the baking soda will not react when dry, so the entire reaction is saved for the mixing bowl and the oven. More visibly, since most of us do not mix our own baking powder, cream of tartar is used as a stabilizing agent and is added to beaten egg whites to increase their stability and volume. It is also sometimes added to candies or frostings to give them a creamier texture because it can help to prevent the crystallization of cooked sugar.[/quote]
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