Dave Bell wrote:
> 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
I believe cream of tartar and tartaric acid are not the same thing,
correct??