HI I am a smoker and have been trying to quit for sometime now I started using
the cream of tarter and orange juice and it does work I'm down from a pack a
day to six a day. This really does work.
Thanks
Barb
----- Original Message -----
From: Richard
To: silver-list@eskimo.com
Sent: Thursday, October 05, 2006 3:40 AM
Subject: Re: CS>Chronic Obstructive Pulmonary Disease or COPD
Dan thanks for info on tartar, best wishes Richard
On 21/09/2006, at 19:17, Dan Nave wrote:
From: geop...@aol.com [mailto:geop...@aol.com]
Sent: Wednesday, September 20, 2006 6:45 PM
To: silver-list@eskimo.com
Subject: Re: CS>Chronic Obstructive Pulmonary Disease or COPD
i stopped at our local pathmark, to pick up some cream of tartar to try,,
found it in the spice aisle, in an tiny jar, (maybe 2 or 3 teaspoon jar),, for
about 5 dollars,, is this the same stuff, if so this would be quite costly,, ,,
and yes i know , if it works , it would be so cheap in the long run,, just want
to make sure i am getting the right stuff,,, because, i also seen cream of
tartar, in the mayonaise aisle , for a fraction of the cost..... thanks to all,
geo.
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$11.58 per pound
Q. Please tell me what cream of tartar is and where I can find it?
A. Cream of tartar is is the common name for potassium hydrogen tartrate,
an acid salt that has a number of uses in cooking. Now, before you get all
jittery about the thought of cooking with an acid, it's worth noting that milk,
brown sugar, steak, plums, and just about every other food we eat is acidic. In
fact, egg whites and baking soda are the only non-acidic (alkaline) foods we
have.
Cream of tartar is obtained when tartaric acid is half neutralized with
potassium hydroxide, transforming it into a salt. Grapes are the only
significant natural source of tartaric acid, and cream of tartar is a obtained
from sediment produced in the process of making wine. (The journal Nature
reported some years ago that traces of calcium tartrate found in a pottery jar
in the ruins of a village in northern Iran are evidence that wine was being
made more than 7,000 years ago.)
Cream of tartar is best known in our kitchens for helping stabilize and
give more volume to beaten egg whites. It is the acidic ingredient in some
brands of baking powder. It is also used to produce a creamier texture in
sugary desserts such as candy and frosting. It is used commercially in some
soft drinks, candies, bakery products, gelatin desserts, and photography
products. Cream of tartar can also be used to clean brass and copper cookware.
If you are beating eggs whites and don't have cream of tartar, you can
substitute white vinegar (in the same ratio as cream of tartar, generally 1/8
teaspoon per egg white). It is a little more problematic to find a substitute
for cream of tartar in baking projects. White vinegar or lemon juice, in the
ratio of 3 times the amount of cream of tartar called for, will provide the
right amount of acid for most recipes. But that amount of liquid may cause
other problems in the recipe, and bakers have found that cakes made with
vinegar or lemon juice have a coarser grain and are more prone to shrinking
than those made with cream of tartar.
Now, if they were making cream of tarter 7,000 years ago in Iran (or at
least if cream of tartar was making itself), don't you think you can find the
small plastic or glass bottles it comes in among the hundreds of other small
jars and bottles in the spice section of your grocery store? Or you can get
modest or huge quantities of it online.
