Dee Randall wrote:
> "The Cook" > wrote in message
> ...
>
>>On Wed, 15 Nov 2006 17:18:50 -0500, yetanotherBob
> wrote:
>>
>>
>>>Unless you're on a tight budget, I would bite the bullet and buy fresh
>>>leaveners for important stuff that you probably don't want to be less
>>>than perfect. Sure, there's some waste-not-want-not and/or tightwad
>>>satisfaction to be had from using elderly ingredients, but is it worth
>>>the risk? (Not that we're talking life and death here, to be sure...)
>>>
>>>Bob
>>>============================
>>>In article >,
says...
>>>
>>>>I apologize if this has been discussed before. I only recently joined
>>>>this newsgroup.
>>>>
>>>>How does one tell whether their
>>>>cream of tartar
>>>>baking soda
>>>>and baking powder
>>>>are still fresh? Is there a test you can do? We're about to get ready
>>>>to bake Christmas cookies, and I don't want things to come out flat if
>>>>my ingredients aren't working properly.
>>>>
>>>>Thank you for any insight,
>>>>Bobbett
>>>>
>>
>>
>>I agree with Bob. Baking soda stays good forever (at least I hope so
>>judging by the amount I have.) I do not know about Cream of Tartar,
>>but the can of baking powder I just bought has an expiration date of
>>Feb. 2008. I always buy fresh baking powder in November for my
>>Christmas baking. It might be ok, but it is just about the cheapest
>>ingredient so why take chances.
>>--
>>Susan N.
>>
>
>
> This is what Penzey's says on it's site
> Cream of Tartar
> Cream of tartar is used to stabilize delicate foods like meringue toppings
> and other baked egg white products. Natural tartaric acid. From France.
>
> I have on hand several bottles of tartaric acid; none of which has a 'use
> by' date. (I use it for cheesemaking.)
> Dee

Actuall;y, I think I mis-spoke - perhaos Roy / Chembake will step in and
correct me - I think it's the bicarbonate component, not the acid
component. Some use Ammonium Bicarbonate, I believe, and probably
Tartaric Acid...

Dave