how to substitute cream of tartar

How to Substitute Cream of Tartar. 

Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar.

Method 1 Substituting with Common Kitchen Ingredients.

1. Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.

This is particularly a good idea if you are making lemon meringue pie.

2. Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.

If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.

You may have to add a little bit of sugar to taste if the mixture is too bitter.

3. Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.

Baking powder is essentially a mix of baking soda and cream of tartar, so this won’t change your recipe much at all.

This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.

4. Use buttermilk if your recipe calls for lots of dairy. If you’re making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.

Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.

In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.

5. Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.

Do this if you are topping cookies, frosting a cake, or stuffing donuts, for instance.

Method 2 Using Cream of Tartar.

1. Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.

Consult your recipe to determine how much cream of tartar and egg whites to use.

2. Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.

The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.

For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.

3. Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.

For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.

Things You’ll Need.

Recipe.

Lemon juice.

White vinegar.

Baking powder.

Buttermilk.

Tips.

If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.

You can also use cream of tartar and lemon juice to help clean household items.

Cream of tartar can be used to substitute baking soda in some recipes.

Warnings.

Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.

November 30, 2019

how to easy cook figs

How to Easy Cook Figs.

Figs are popular fruits that can be prepared in a variety of ways. Figs taste great on their own fresh or dried, but you can add a lot of extra flavor by cooking them. They can be oven roasted with brown sugar and cinnamon, sautéed with cinnamon and almonds, or poached with red wine. The possibilities are endless! Your finished cooked figs make a great topping with both sweet and salty treats, such as cheese, meats, and even ice cream.



Ingredients Oven-Roasted Figs.

5 fresh figs.

1 tablespoon (15 mL) brown sugar (optional).

1⁄2 teaspoon (2.5 mL) cinnamon (optional).

Honey (optional).

1 Whole nutmeg or 2 teaspoons (9.9 mL) grated nutmeg (optional).







Method 1 Oven-Roasted Figs.



Gather 5 fresh, ripe figs. To roast your figs, make sure you get some that are fresh and ripe, not dried. Ripe figs are firm and give slightly to pressure, not too hard like an apple, but also not too soft or mushy. When you cut them, they should hold their rounded shape. Different types of figs come in various colors, including yellow, brown, red, purple, and even black.



Preheat the oven to 350 °F (177 °C). Fresh figs can be baked in the oven to give them an even sweeter taste. To ensure that the figs are cooked all the way through and are nice and soft, preheat the oven while you prepare your ingredients.



Wash the figs and remove the stem. You should always wash fruit before cooking and eating it. To wash your figs, place them in a large bowl and rinse them under the sink in cool water. Then remove them from the bowl and gently dry them off with a paper towel or dishcloth. Once they’re dry, remove their stems. You can pull off the stems with your fingers, or cut them off with a pairing knife.

When washing, use your fingers to remove any dirt on the surface of the figs. Don’t scrub to hard though, because figs are delicate.



Slice the figs lengthwise and place them on a baking dish lined with foil. To cut a fig, place it on its side and slice down the center with a knife. Do this for all your figs, and then lay them face up on a baking sheet. Put the figs close together on the sheet. You don’t want large gaps between them when you sprinkle on your seasonings.



Choose some sweet toppings for your recipe and sprinkle them over your figs. There are a lot of different toppings to choose from for your figs that will taste amazing when roasted. Below are just a few of your options:

Sprinkle brown sugar and cinnamon on your fig slices. Mix 1 tablespoon (15 mL) of brown sugar with 1⁄2 teaspoon (2.5 mL) of ground cinnamon. Then add a handful of rosemary sprigs on top.

Pour liquid honey and grated nutmeg on your figs. Add enough honey to lightly cover all of your figs. Then get 1 whole nutmeg and grate it over the figs and honey. You can also sprinkle 2 teaspoons (9.9 mL) of ground nutmeg if you don’t have a whole one.





Put your figs in the oven and roast them for 40 minutes. The figs will start to release their juices after about 30 minutes. Given an extra 10 minutes, there will be almost no juice left, and they end up slightly dry and wrinkled. This dry, wrinkled texture combined with your choice of seasonings makes a tasty desert.

Remove the figs from the oven after 30 minutes if you want to make a fig jam.



Take your figs out of the oven and let them cool for 10-15 minutes. Remove your finished figs from the oven and turn off the heat. Let them sit in the pan and cool down for 10-15 minutes before serving.



Serve with cured meats and cheese or a salad. Figs can be served with almost anything you’d like. But they make a great side with meat and cheese. Cured meats like prosciutto go great with figs, as well as special cheese, such as stilton or brie.

Save your leftover figs by putting them in a covered dish in the refrigerator. Eat them within a week to ensure that they are still fresh.



Things You’ll Need.

Oven-Roasted Figs.

Paring knife.

Large bowl.

Paper towel or kitchen towel.

Baking dish.

Foil.

Oven mitts.







Method 2 Sautéed Figs with Cinnamon and Almonds.



Ingredients Sautéed Figs with Cinnamon and Almonds.

2 Pounds fresh figs (about 24 figs).

1.5 tablespoons (22 mL) extra virgin olive oil.

1⁄2 teaspoon (2.5 mL) cinnamon.

1⁄4 teaspoon (1.2 mL) cardamom.

1⁄3 cup (79 mL) almonds, slivered.

1⁄4 cup (59 mL) sweet white wine.



Wash 2 pounds (0.91 kg) of fresh figs and slice them in half. To wash your figs, place them in a large bowl and rinse them under cool water. Then, remove them from the bowl and wipe them down with a paper towel or dry kitchen towel. Remove the stems by pulling them off with your fingers, then use a paring knife to cut them in half.



Sprinkle cinnamon and cardamom powder over the figs. For this recipe, season the figs with 1⁄2 teaspoon (2.5 mL) of cinnamon and 1⁄4 teaspoon (1.2 mL) of cardamom. Make sure to sprinkle them so they cover all of the figs.



Heat 1.5 tablespoons (22 mL) of extra virgin olive oil in a large skillet. Grab a large skillet and pour 1.5 US tbsp (22 mL) of olive oil inside. Put it on the stove and turn the heat up to medium high until the oil starts to sizzle.

Add salt and pepper to the oil to add a little extra flavor.



Sautee the figs for 6 – 7 minutes. Place the seasoned figs face up on the skillet and stir them with tongs or a spatula so all sides get sautéed. Cook them until get tender, which should take about 6-7 minutes in total.



Add almonds and white wine and sauté for an additional 2-3 minutes. Pour about 1⁄3 cup (79 mL) of slivered almonds and 1⁄4 cup (59 mL) of sweet white wine into the skillet with the figs. Mix all the ingredients together and let it cook for 2-3 more minutes. Continue to stir occasionally to make sure all of the ingredients are combined.



Serve sautéed figs over your favorite treat. Figs taste great with desserts like ice cream or sorbet. They also make a great breakfast topping over pancakes or waffles. Or, go for a salty and sweet treat with figs with cheese and crackers.

If you have any leftover figs, place them in a dish, cover them, and put them in the refrigerator. They will last up to a week when cooked.



Things You’ll Need.

Sautéed Figs with Cinnamon and Almonds.

Large bowl.

Paper towel or kitchen towel.

Paring knife.

Large skillet.

Tongs or spatula.









Method 3 Wine-Poached Figs.



Ingredients Wine-Poached Figs.

1 ounce (28 g) figs, dried (about 6 figs).

1⁄2 cup (120 mL) red wine.

1⁄4 cup (59 mL) sugar.

Salt and pepper.

2 Sprigs fresh thyme.



Gather 8 ounces (230 g) of dried figs, cut the stems, and slice them in half. Make sure to wash the figs before you cook them. To wash, place the figs in a large bowl and rinse with cool water. Then dry them off with a clean paper towel or kitchen cloth. Once they’re dry, remove the stems by pulling them off with your fingers and cut them in half with a paring knife.



Combine red wine, sugar, salt, and pepper in a medium saucepan. For this recipe, you’ll need 1⁄2 cup (120 mL) of red wine, 1⁄4 cup (59 mL) of sugar, and a dash of salt and pepper. Mix all of these ingredients together with a spoon in a medium saucepan.



Add the prepared figs to the pan and bring them to a boil. Combine your figs in the pan with the wine mixture and put the stove burner on medium-high heat. Mix the ingredients gently until the liquid comes to a boil.



Reduce the heat and simmer for 10 minutes. Once the mixture comes to a boil, reduce the heat to low. The wine should be reduced by half and slightly thickened. Let it simmer at this temperature for about 10 minutes.



Remove the pan from the heat and stir in 2 sprigs of fresh thyme. After simmering, turn off the burner and remove the pan so it can cool down. Gather fresh thyme for garnish and stir it into the fig mixture.



Serve your poached figs with cheese and bread. Wine-poached figs taste great with cheese. Serve with an assertive cheese, such as Manchego or Taleggio over a slice of bread.

If you have any wine-poached figs left over, store them in an airtight container and put them in the refrigerator. Eat them within 5-7 days.





Things You’ll Need.

Wine-Poached Figs.

Large bowl.

Paper towel or kitchen towel.

Paring knife.

Spoon.

Medium saucepan.

November 18, 2019