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From: floyd@brl-tgr.ARPA (Floyd C. Wofford )
Newsgroups: net.cooks
Subject: Re: Egg Whites
Message-ID: <792@brl-tgr.ARPA>
Date: Mon, 19-Aug-85 08:41:36 EDT
Article-I.D.: brl-tgr.792
Posted: Mon Aug 19 08:41:36 1985
Date-Received: Fri, 23-Aug-85 07:35:05 EDT
References: <3478@dartvax.UUCP> <7563@Shasta.ARPA>
Reply-To: floyd@brl-tgr.ARPA (Floyd C. Wofford (MMW) )
Distribution: net
Organization: Ballistic Research Lab
Lines: 15

>small amount of cream of tartar (1/4 teaspoon)  (I don't really know why
>this is added, but the recipe my mother uses includes it)
>
>	Kathy Morris
>	morris@diablo.arpa  
>	...decvax!decwrl!Glacier!diablo!morris


Cream of tartar is used to aid the egg whites in peaking nicely when they
are whipped.  It is said that if one whips eggs in a copper mixing bowl
that cream of tartar is not needed to make wonderful peaks.

floyd

floyd@brl.arpa