what can i use instead? i am making lemon bars and have no cream of tarter, what can i use instead and what if i leave it out? I have only mixed the dry together so I could wait but I hate to go to the store for 1 thing.

-- renee oneill{md.} (oneillsr@home.com), December 27, 2000

Answers

I've never tried to substitute anything for cream of tartar, I've always used it to substitute for baking powder. I believe the baking powder subst. is for 1 t. bkp, you use 1/4 t. baking soda + 5/8 t. cream of tartar. I wonder if you could possibly substitute a scant teaspoon of baking powder for the cream of tartar? Just a guess.

-- Lenette (kigervixen@webtv.net), December 27, 2000.

I was thinking the same thing as lenette.

-- diane (gardiacaprines@yahoo.com), December 27, 2000.

If it were me, I would just leave it out completely and not substitute anything. Especially not baking soda if the recipe calls for other leavening. If it calls for baking soda and cream of tarter, I would just use baking powder. Generally 3 tsp. to one tsp. of baking soda is sufficient. Another way to judge how much to use it 3 tsp. baking powder to 2 cups of flour.

-- bwilliams (bjconthefarm@yahoo.com), December 27, 2000.

I searched some cookbooks for a substitution but couldn't find any.

-- Cindy (atilrthehony_1@yahoo.com), December 28, 2000.

I just left it out and they tasted fine, I never made them before so I cant compare w/ or w/out. Thanks

-- renee oneill{md.} (oneillsr@home.com), December 28, 2000.

I'm a bit late but happened to run across this in my chicken book in the recipe section for eggs. It says in making meringue cookies that cream of tartar is an acid ingredient and can be substituted with lemon juice or vinegar. It says to use 1/8 tsp. per egg white unless you are making meringue and in that case use 1/8 tsp per 2 egg whites .

Ther have been many times I have thought about trying a recipe and didn't because it used cream of tartar, but not often enough to keep on hand.

-- Denise (jphammock@msn.com), January 24, 2001.

Cream of Tartar (COT) is the acid potassium salt of L(+) tartaric acid. It functions to complex heavy metals and regulate pH, It is largely used in chemical leavening to release carbon dioxide as well as in metal coloring and galvanic tinning. It also functions as a taste regulator in sugar icing and in the controlled crystallization of toffees and fondants by the regulated inversion of sucrose.

My guess is substituting a small amount of lemon or vinegar (1/4 teaspoon) will regulate the PH and help the levening process

-- marianne schlies (marianne_schlies@yahoo.com), December 24, 2001.