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My "Battlestation" of Spices. πŸ€ŒπŸ»πŸ‘©πŸΌβ€πŸ³ (lemmy.zip)
submitted 3 months ago by to c/cooking@lemmy.world
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Row 1: Aleppo Pepper, Allspice, Basil, Bay Leaves, Cayenne, Celery Salt, Celery Seeds, Cinnamon, Chinese Five Spice, Chili Powder, Freeze Dried Chives, Whole Cloves, Cream of Tartar

Row 2: Cumin, Dill Weed, Flax Seed, Garlic Powder, Garlic Salt, Ginger, Italian Seasoning, Mint, Mustard Powder, Nutmeg, Onion Powder, Oregano

Row 3: Paprika, Parsley, Pepper, White Pepper, Popcorn Salt, Red Pepper Flakes, Rosemary, Salt, Himalayan Salt, Sea Salt, Seasoned Salt, Sesame Seeds

Row 4: Sugar, Taco Seasoning, Thyme, Turmeric

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[–] [S] 2 points 3 months ago (4 children)

Often enough where I go by the same rule. If it's in my drawer I use them. If it's not seen in my drawer, either I don't use it or haven't come across a recipe that calls for something I don't have. I actually make up my own taco seasoning with other seasonings pictured in my drawer + cornstarch. Cream of tartar is very new to me as well, I used it in a recipe for Chocolate Snickerdoodle Cookies.

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  • [–] 2 points 3 months ago (3 children)

    Ah, ok. I don't do much baking, and when I do it's just bread / focaccia, so that's probably why I've never used Cream of tartar. To me it sounds like tartar sauce, which I think is used with fish... so it's strange it's something for cookies.

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  • [–] 2 points 3 months ago (1 child)

    Cream of tartar is a type of acid, and is usually used in baking as along with baking soda as a leavener. Baking powder is generally just baking soda and cream of tartar mixed together, but some recipes call for adding them separately in different ratio then you would find in baking powder.

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  • [–] 2 points 3 months ago

    Oh, interesting!

    Apparently Cream of Tartar is Potassium bitartrate, a potassium acid salt. And baking powder is basically an acid (Cream of Tartar for example), mixed with a base (Baking Soda, or Sodium Bicarbonate) and a desiccant like corn starch to prevent the two from reacting by getting wet.

    When they do mix, an acid/base reaction occurs releasing CO2, which is why it's useful in baking because it makes pockets in the dough.

    Apparently cream of tartar was a naturally occurring byproduct of wine making, and has been known for thousands of years, but was only used for baking in the last few hundred years.

    The word "tartar" seems to be basically as old as wine making. The latin word "tartarum" has its roots in Byzantine Greek. But, it doesn't seem to be connected etymologically to tartar sauce.

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