Recipe With C. And C.

Baking with C. & C.: A Comprehensive Guide to Creating Delicious Treats

Are you ready to unlock the secrets of baking with cream of tartar and cornstarch? These two seemingly simple ingredients, often abbreviated as C. & C., are culinary powerhouses that elevate baked goods from ordinary to extraordinary. This comprehensive guide will delve into the individual roles of cream of tartar and cornstarch in baking, explore various recipes incorporating both, and answer frequently asked questions. Prepare to become a C. & C. baking master!

Understanding Cream of Tartar and Cornstarch

Before diving into recipes, let's understand the unique properties of our star ingredients:

Cream of Tartar (Potassium Bitartrate)

Cream of tartar is a byproduct of winemaking. It's a crystalline powder, acidic in nature, that plays several crucial roles in baking:

• Stabilizing Egg Whites: Cream of tartar's acidity helps stabilize egg whites, allowing them to achieve a higher volume and a firmer consistency. This is essential for meringue, soufflés, and other recipes relying on whipped egg whites. The acid denatures the proteins in the egg whites, creating a stronger structure.

• Preventing Crystallization: In candies and frostings, cream of tartar prevents the formation of large sugar crystals, resulting in a smoother, creamier texture.

• Enhancing Leavening: When used with baking soda, cream of tartar creates a chemical reaction that produces carbon dioxide, acting as a leavening agent. This contributes to the rise and lightness of cakes, cookies, and quick breads.

Cornstarch (Maize Starch)

Cornstarch, derived from corn kernels, is a pure starch with several important baking functions:

• Thickening Agent: Cornstarch is a potent thickening agent, commonly used in sauces, puddings, and fillings. When heated with liquid, it forms a gel, providing body and texture.

• Stabilizer: In some recipes, cornstarch helps stabilize emulsions and prevent separation, maintaining a smooth and consistent texture.

• Tenderizer: In small quantities, cornstarch can add tenderness to baked goods by preventing gluten development. This results in a softer crumb structure.

Recipes Featuring Cream of Tartar and Cornstarch: A Culinary Journey

Now, let's explore the magic of C. & C. in action with some delectable recipes:

1. Classic Meringue Cookies (Highlighting Cream of Tartar)

This recipe showcases cream of tartar's ability to stabilize egg whites, creating light and airy meringue cookies.

Ingredients:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 200°F (93°C). Line baking sheets with parchment paper.
2. In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form.
3. Add cream of tartar and salt, then continue beating until stiff, glossy peaks form.
4. Gradually add sugar, one tablespoon at a time, beating well after each addition until the meringue is very stiff and glossy.
5. Stir in vanilla extract.
6. Transfer meringue to a piping bag fitted with a large star tip. Pipe meringue onto prepared baking sheets, leaving space between each cookie.
7. Bake for 1-1.5 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.

2. Lemon Bars with Cornstarch-Thickened Filling (Highlighting Cornstarch)

This recipe demonstrates cornstarch's thickening power in creating a luscious lemon filling.

Ingredients:

• For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes

• For the filling:

  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup freshly squeezed lemon juice
  • 4 large eggs
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar for dusting (optional)

Instructions:

1. Make the crust: Preheat oven to 350°F (175°C). Combine flour, powdered sugar, and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture into an 8x8 inch baking pan. Bake for 15-20 minutes, or until lightly golden.
2. Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in lemon juice until smooth. Whisk in eggs, one at a time, then stir in melted butter.
3. Pour the filling over the baked crust. Bake for 25-30 minutes, or until the filling is set.
4. Let cool completely before cutting into bars. Dust with powdered sugar, if desired.

3. Angel Food Cake (Utilizing Both C. & C.)

This recipe combines the benefits of both cream of tartar (for egg white stabilization) and cornstarch (for a lighter texture).

Ingredients:

• 1 1/2 cups cake flour
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup cornstarch

Instructions:

1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch ungreased tube pan.
2. Sift together cake flour, 1/2 cup of the granulated sugar, and cornstarch.
3. In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form.
4. Add cream of tartar and salt, then continue beating until stiff, glossy peaks form.
5. Gradually add the remaining 1 cup of granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is very stiff and glossy.
6. Gently fold in the dry ingredients and vanilla extract until just combined. Do not overmix.
7. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Invert the pan immediately onto a wire rack and let the cake cool completely upside down.

4. Chocolate Chip Cookies with a Twist (Subtle Use of Cornstarch)

This recipe uses a small amount of cornstarch to create a slightly softer, chewier cookie.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cornstarch
• 2 cups chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream together butter and sugars until light and fluffy. Beat in eggs, then stir in vanilla.
3. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips.
5. Drop by rounded tablespoons onto prepared baking sheets.
6. Bake for 9-11 minutes, or until golden brown.

The Science Behind C. & C. in Baking

Let's delve a little deeper into the scientific principles behind the magic of cream of tartar and cornstarch:

• Cream of Tartar and Egg White Stabilization: Cream of tartar's acidity lowers the pH of the egg white, altering the protein structure. This makes the proteins unfold and bond more effectively, resulting in a stronger, more stable foam that can hold a larger volume of air.

• Cream of Tartar and Baking Soda Reaction: Cream of tartar acts as an acid in a classic acid-base reaction with baking soda (sodium bicarbonate). This reaction produces carbon dioxide gas, which leavens the baked goods. The reaction is crucial for creating light and fluffy textures.

• Cornstarch Gelation: Cornstarch granules swell and burst when heated in water, releasing their starch molecules. These molecules then form a three-dimensional network, trapping water and creating a gel-like consistency. This is why cornstarch is an effective thickening agent.

Frequently Asked Questions (FAQ)

• Can I substitute cream of tartar? While there's no perfect substitute, lemon juice or white vinegar can sometimes be used in small amounts, but the results may vary.

• Can I substitute cornstarch? Arrowroot powder or tapioca starch can often be substituted for cornstarch, but the final texture might differ slightly.

• How do I store cream of tartar and cornstarch? Store both in airtight containers in a cool, dry place.

• Can I use too much cream of tartar? Using excessive cream of tartar can result in a slightly bitter taste and a less tender crumb.

• Can I use too much cornstarch? Using too much cornstarch can lead to a gummy or pasty texture in your baked goods.

Conclusion: Mastering the Art of C. & C. Baking

Mastering the use of cream of tartar and cornstarch opens up a world of baking possibilities. By understanding their individual properties and how they interact, you can create a wide array of delicious and sophisticated treats. Experiment with the recipes provided, and don't be afraid to adjust them to your liking. The journey of baking with C. & C. is a rewarding one, full of delightful discoveries and delicious results. So, gather your ingredients, preheat your oven, and let the baking begin! Remember, practice makes perfect, and with each bake, you'll refine your skills and become a true C. & C. baking expert. Happy baking!