Kugan's Kitchen Part 6

[gulabjamun]

This is what I know of cream of tartar.

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Icing made with egg whites is called royal icing.
Cream of tartar is added to give volume to beaten eggs.

[chevy]

Chevy, I'll tell u whatever I know. I might be wrong as I too am nnot an expert inn baking.

1)Whts the purpose of egg/oil/milk in a cake? That is what am I to expect if I add too much/less eggs/oil/milk in a cake batter.

Egg- for fluffiness. If u add too much eggs, the cake might smell eggy but I don't see any other issue. Ex:Chiffon cakes are made with lots a eggs.

Oil- to keep the egg moist. f u add too lil oil, the cake will feel very dry while u eat it. too much oil will make the cake too oily.:P

Mlk- I am not sure

2)Sometimes cakes rise up and break on top. How to prevent the cake from cracking?

You should adjust the qty of baking pwd/baking soda. that helps.

3) Some times the cake is not baked in the middle. Should I bake it more or leave it to cool, then it ll cook in the cake heat itself?
I remember once when the cake was runny inside, I baked it more and the whole cake was a big slab of stone. Another time I just let it cool and it set into a moist cake.

You should try baking at a slightly lower temperature for longer time. It varies from oven to oven. Try reducing the temp by 10 deg and increase baking time by about 10 mins or so.

4) What is cream of tartar?! It sounds like something they use to make roads!

No idea

5) What does almond extract do to a cake? How different is it from almond essence?

No idea

As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it.

Thank ya! My last cake was with the following recipe- (or so i think....)

1) 4 small eggs
2) 3 cups flour
3) 350 gms margarine
4) 2 1/2 cups milk
5) 1 tsp salt, 1tsp baking powder
6) 2 cups cocoa unsweetened
7) 2 cups sugar....

The output was less sweeter less moist than expected but the cake was too dry. Maybe coz I replaced margarine instead of oil that I would have used normally or too less baking powder.

Whats d diff between baking powder / baking soda?
Don't both have sodium bi carbs?

Also while whipping fresh cream- should you do it by hand or by an electric beater. Wont the cream get too runny ...My success rate with icing is most often low....Sometimes I just have to use it like a dip with the cake. LOL.

[chevy]

This is what I know of cream of tartar.

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Icing made with egg whites is called royal icing.
Cream of tartar is added to give volume to beaten eggs.

Thank you. I wish I cud see it sometime so I get it better.

Btw, your hub ID makes me hungry!

[chevy]

As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it.

yeah me 2... I m supposedly pure vegetarian though I make an exception for eggs at times, still raw egg whites worries me...won't it smell of raw eggs??

[sudha india]

Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

With tiffen items. But a good side dish for rice too

[gulabjamun]

The royal icing will not smell of raw eggs.
As dev tells, you will not know that egg white is added.
I am sure Kugan will come and post the picture of cream of tartar. Gulabjamun.

Yeh, my Id is very sweet

[dev]

chevy, you can try some cake recipes posted by kugan... Margarine isn't good fr health...u can use any refined veg oil if u don't want to use butter...
I'm not sure abt the diff betw bk pwd and bk soda...
As for whipping fresh cream- electric beater is best unless u have lot of muscle power...:P ig ur icing turns out like a dip, I guess u need to beat more until peaks form...

and as GJ says, egg icing doesn't have egg smell...

[dev]

Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

With tiffen items. But a good side dish for rice too

thanks Sudhaka...

[chevy]

chevy, you can try some cake recipes posted by kugan... Margarine isn't good fr health...u can use any refined veg oil if u don't want to use butter...
I'm not sure abt the diff betw bk pwd and bk soda...
As for whipping fresh cream- electric beater is best unless u have lot of muscle power...:P ig ur icing turns out like a dip, I guess u need to beat more until peaks form...

and as GJ says, egg icing doesn't have egg smell...

Whipped fresh cream and i did seem quite runny and bet it for quite some time, it just seemed to get more like a smooth dip. It tasted well after chilling but left outside, it thaws and runs down.

Margarine bad for health? - Sometime ago there was this news about butter being fat and margarine being less fat and all that so I suppose I had the misconception that it was a good alternative to butter. So much that sometimes i even sauté jeera/mustard in it instead of butter for pilafs/curry.

[chevy]

Thanks Roshan for the nice feedback.
I felt very proud of you, when I read about your profession.

Roshan, while I was in US, I used to string the curry leaves, wash them, dry them well. I used a moist muslin cloth, well wrung of water. line a airtight tupperware with the cloth and put the leaves in, close tightly and put it in the fridge.
It lasted fresh for about 3 weeks for me. It worked for me
My children are taught only to leave behind, chillies in their plate

Roshan do you get ridge gourd in your place.
If yes try out this recipe. Thanks, Kugan98

what is it.