SC - Quick question about eggwhites

[Philip & Susan Troy]

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