SC - New Zealand cuisine & then a Lenten question

[margali]

Yeah...I knew it was one of those white substances!  I guess I would have gotten
into as much trouble with this as the time I accidentally substituted
confectioners' sugar for cornstarch in beef stew...you can bet I never forgot to
label the cannisters again!!!!!

Kiri

Philip & Susan Troy wrote:

> Elaine Koogler wrote:
> >
> > Seems to me I remember something about adding a bit of arrowroot or something
> > similar that would help the eggs peak more quickly as well.
>
> Would that be cream of tartar you're referring to? This is a tartaric
> acid compound, and a tiny bit of it added to egg whites improves the
> extensibility of albumens, enabling them to trap and hold more air
> bubbles for a longer period of time. Recommended when you're beating egg
> whites for meringues, etc., in high humidity and other difficult conditions.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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