Since I am not a chef, when I come across certain recipes there are sometimes ingredients that I am not so sure about or processes that I just don't understand.Why do we have to add things in that order? Why does it matter what the temperature is of the eggs? Why do I have to do things that way? Does it all really make a difference? So I will be doing research anytime I come across an ingredient or process that I don't understand or want an explanation of and will add them below as they come up.
Why do we need to start and end with dry ingredients when combining wet and dry ingredients together?
This is to limit the gluten development. So for the rest of us who don't know what that means for our end product, it means that it makes for a more tender batter. Because the fat in the wet base, such as butter, coats the flour and prevents gluten development so by ending with the dry ingredients you absorb the moisture added into the batter. This results in a better mixture overall.
What is buttermilk and can I make it at home mixing milk and butter together?
According to the dictionary buttermilk is the slightly sour liquid left after butter is churned. Yes, you can make a substitute for buttermilk at home. No, it is not by mixing butter and milk together. All you do is add a tablespoon of vinegar or lemon juice to a cup of milk and you have your "homemade buttermilk". For me that is a better option as I don't need it that often and I hate wasting unused ingredients.
Why does it make a difference to mix eggs at room temperature?
Eggs are better to bake with at room temperature so they can achieve the maximum volume. This is especially important when beating egg whites.
What is cream of tartar? Can I just use tartar sauce with some added cream?
Cream of tartar has nothing to do with tartar sauce. If you try substituting tartar sauce and cream it will most definitely destroy your recipe. Especially since it seems to be a more common ingredient in sweet things.
Cream of tartar is what is left in a wine casket after the fermentation process. It is called tartaric acid. This sediment is purified then ground into a fine powder or salt.
If you are needing a substitute for cream of tartar, baking powder is actually a mix of cream of tartar and baking soda, so if you don't have cream of tartar baking powder can work in a pinch.
Here is a website that has great information about it:
http://www.ehow.com/about_5380504_cream-tartar-do.html
