|
Rescue Toaster posted:I have a very old cookie recipe that my mom made a lot when I was little. It has 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar. I can probably just use 1 teaspoon double-action baking powder instead, right? Acid as a source of flavor is also a thing, and in particular cream of tartar in snickerdoodles is kind of a classic. I would go find some cream of tartar if I were trying to reproduce mom's cookies. You can get a decent sugar cookie without it, but it probably won't taste the same.
|
# ¿ Sep 26, 2023 01:24 |
|
|
# ¿ May 14, 2024 08:50 |
|
Rescue Toaster posted:I'm totally open to that, it's not like a thing of cream of tartar is expensive, I just figured the recipe might use the combo instead of baking powder. But if the cream of tartar was supposed to have remaining acid flavor, wouldn't you need less baking soda? If I'm understanding the proportions right, 2:1 tartar:soda is balanced, so even quantities would totally neutralize all the acid, no? It would neutralize it as an acid, but you'd still have a tartrate salt. (I'm kinda guessing here though, I'm not a cookie chemist...)
|
# ¿ Sep 26, 2023 03:20 |