What is cream of tatar that we always use in Chiffon cake? Don't know, just follow the recipes that someone provide? Let's find out what is Cream Of Tatar Cream of tatar also name as tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Normally we use as pH adjuster in meringue process to make it more smooths and not collapse when we fold in to other. we also use as an antioxidant to our fresh fruit, after mix with water we soak the fruit and prevent it turn oxidant. The pH value of cream of tatar are pH of 5 and egg white is one of the few food products that is naturally alkaline with an initial pH as low as 7.6 at time of lay but increasing to about 9.4 with age. As the pH increases, the thick white thins. The pH of a fresh egg yolk is about 6.0 and increases to 6.4 to 6.9 during storage. we will add in the cream of tatar...
Comments
Post a Comment