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Some info about cornstarch and cream of tartar for Marie

Misc.
Hi Marie - cornstarch is almost always used as a thickener - its's tasteless and has twice the thickening power of flour.

Cream of tartar is often used to stabilise egg whites and to prevent sugar syrups from crystallising. I don't know if it acts as a leavener on it's own - it's one of the ingredients in bkaing powder.

Not sure if this is what you were looking for, hope it helps.

Tracey
MsgID: 0215713
Shared by: Tracey, Toronto
In reply to: ISO: what does cream of tartar and cornstarch...
Board: All Baking at Recipelink.com
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