Comments on: Baking without Rlo may result in injury–Injury of others.

By: Maddie

Maddie — Fri, 02 May 2008 19:59:48 +0000

Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.

I bake, a lot. I consider candy making as baking too. Be sure to tell him he can’t have any of your candy!

As for the old man….wtf does he know? I have baked for many years and lemme tell you that it wasn’t my awesome baking that got my husband to marry me. It was more likely he was just desperate. LOL.

By: Craig

Craig — Fri, 02 May 2008 18:02:13 +0000

The only thing I’ve ever used cream of tartar is in egg whites for meringue or angel food cake.

I cook/bake like crazy, and I’m still single, so that old creepy guy can shove it.

By: Jenny

Jenny — Fri, 02 May 2008 14:35:42 +0000

…and now I know why I’m still single. Excuse me while I tie an apron on and get to work.

By: rockandcookies

rockandcookies — Fri, 02 May 2008 14:03:34 +0000

Don’t feel bad, I know what cream of tartar is and it STILL took me like 40 minutes to locate it last time I needed it, only to get home and realize that my particular recipe didn’t call for it anyway. Luckily it is one of those things that is so rarely used you pretty much never have to buy another one.

As for the old man and his theory: Girls who learned to bake so they could score a husband and won said husband’s heart with cookies at BYU tend to be divorced with three-eight children by your age so the universe owes you a big thank-you for being a non-baker, I think.

By: beth

beth — Fri, 02 May 2008 11:36:06 +0000

So, how did your cooking adventure turn out? If it went well-share the recipe, plz!