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Take some raw fish and toss it in a blender with half-and-half. VoilĂ ! Cream of tartare.


Your acid will work in place of potassium bitartrate, AKA cream of tartar. Lemon juice, vinegar, or even baking powder will also work. Six good substitutes: Most common baking powders are a mix of sodium bicarbonate and cream of tartar. As per link, add 1.5 tsp baking powder in place of 1 tsp ...


Tartaric acid is the scientific name for cream of tartar. (Edit: not true - that's potassium bitartrate - but should work fine regardless.)


Your egg whites were cooked by the alcohol in the extract. Cooked, in this case, means denaturing, which means unfolding the protein molecules. There are many ways to denature proteins. Acid, such as vinegar, will denature egg proteins, which is why some people suggest adding vinegar to the water to poach an egg (a practice I disagree with, but that's ...


The egg whites contain proteins that depend on water to stay soluble. The peppermint extract is no doubt alcohol based. Thus the alcohol denatured the proteins. However there isn't enough alcohol to denature all the egg white, it will just denature the egg white that it first comes into contact with. After that the water in the egg whites dilutes the alcohol....

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