What exactly is cream of tartar? Wikipedia tells me that it is a bi-product of making wine. I made two apple pies this weekend for a cooperant Christmas party and I didn't have any cream of tartar, even though the recipe called for it. I thought, "shmeh, it can't be that important." My pies turned out all watery. Exceptionally tasty, but watery.
Could cream of tartar have made my pies have the yummy apple goo instead of just yummy apple water?
Anyone? Anyone? (Bueller)?
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1 comment:
Use tapioca. I've never heard of cream of tartar as a thickening agent--however, I have much sad experience with watery pies. How I love a good pie! How sad I am at a watery mess when I cut into the tasty depths!
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