SC - Quick question about eggwhites
Philip & Susan Troy
troy at asan.com
Mon Apr 2 07:44:31 PDT 2001
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
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Phil & Susan Troy
troy at asan.com
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