[Sca-cooks] GLAZED APRICOTS

[Olwen the Odd]

>Olwen the Odd wrote:
>
>>>
>>>For this recipe, I'm also wondering what the cream of tarter does
>>>for you?
>>>
>>>--
>>>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>
>>
>>Thickens it.
>
>
>I'm sorry, I must have missed something. Cream of tartar is a mild acid in
>powdered form. I'm familiar with its effect on protein extensibility, which
>is why it is used in meringue at times, and its effect in helping create
>invert sugars, which is why it sometimes makes its way into syrups and
>candies you don't want to crystallize. May I ask what it thickens, and how?
>
>
>Adamantius

My bad.  Your right Master A.  I was still going with the last post I wrote
in which I made mention of arrow root as a thickener.  I stand corrected.
To prevent crystalizaton.
Olwen

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