Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing?--Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical name is... Read more →

Making "White Christmas Pie" for the first time, the recipe calls for beaten egg whites, with cream of tartar and sugar but never says to "cook" it. Is it necessary to cook the egg whites, or is it safe to use them, blended with other ingredients? --Dora You are right to be concerned about using raw egg whites. The USDA now warns... Read more →

I read your previous posting on Baker's Percentage. My question is, given that eggs contain a lot of water, should they be counted in the hydration percentage for bread? --Eric About 76% of the total weight of an egg is water. Of the rest, about 9.5% is fat, 12.5% is protein and 0.4% is glucose. Technically, that means that for a... Read more →

Regular readers of KitchenSavvy will know that one of my quests is to make the perfect loaf of bread. You may have read some of the articles and maybe even tried my Breadmaker Jewish Rye Bread recipe (Hint - you don't need a breadmaker. It is just as easy to make by hand or with a mixer). Well, I just spent four great days at the King... Read more →

Where did Petit Fours get Their Name?

Hi. I was wondering just what Petit Fours are, how the word is pronounced and where the name came from. Can you help? --Denise The word Petit Four is pronounced most often in North America as "PET-ee for", but comes from the French term for a small fire or oven, pronounced more like "PUH-tee foor". Petit Fours are small baked goods... Read more →