Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

December 6, 2010

Ratios Reference page

Homemade Baking Powder = 1 part baking soda to 2 parts cream of tartar
Before the invention of commercial breads and such, people made their own baking powder.  Baking powder is the reaction between and acid and a base....traditionally baking soda and cream of tartar.   You can tweak the ratio with more or less cream of tartar or baking soda if you are using a base like salt or another acid like sour milk.

Sugar/Cream of Tartar mix = approximately 1/4 tsp of Cream of Tartar per 1 TBS of Cane Sugar
 This mix replicates as much as possible the natural sugars and potassium normally found in a tree or vine ripened piece of fruit...unfortunately, woefully lacking in commercial fruits nowadays.

Gelatin to Muscle/Organ meat ratio = 1 TBS unflavored gelatin (preferably beef) to 1/4 lb meat (chicken, pork, goat, beef rump, thigh, liver etc.)  This approximates eating the "whole" animal.
http://raypeat.com/articles/articles/gelatin.shtml

2 comments:

  1. What do you use the Sugar and Tartar mix for? Thanks for the info on the Baking powder!!I will be saving that!

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  2. I use the sugar cream of tartar mix almost anytime I use sugar...except coffee and chocolate milk/hot cocoa. Cream of tartar taste wangy in those beverages.

    It's really good with berries and cream. ;)

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