What's on your (PHOTO) Friday Menu?

Before baking powder was introduced in the 1860s, people used cream of tartar. Combined with something acidic, usually a liquid, it released carbon dioxide to make the end result lighter and fluffier. Baking powder does the same thing, and combines a dry acid and base that doesn't activate until it gets wet and heated.

You can usually substitute baking powder for a recipe that calls for cream of tartar. Or just find a Tartar and cream them.

I always thought cream of tartar was related to tartar sauce which as a non seafood/non mayo person seemed like the worst thing! Thank you for the real understanding!

In Dances with Wolves they showed character carrying a wooden crate of baking powder, and someone I knew went ape on the historical inaccuracy. It wasn't invented yet!!!! That's when I learned about baking powder and cream of tartar. Plus, I liked eating baked goods.

Baking soda is used when one of the other ingredients is acidic (like yogurt or buttermilk) - otherwise, you use baking powder (or whatever you're making won't rise). Baking powder is essentially baking soda + cream of tartar. If you don't have baking powder, you can use baking soda + cream of tartar as a substitute. I've never done it, but I'm sure the proportions you use (of baking soda:cream of tartar) is google-able.

Correct. Cream of tartar is the acid element to release CO2, not the base. I think it's one part of baking soda to two parts of cream of tartar, or one of several other acidifiers they use.

I just noticed that the barbie has horns too...yikes!!