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
What do you use the Sugar and Tartar mix for? Thanks for the info on the Baking powder!!I will be saving that!
ReplyDeleteI 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.
ReplyDeleteIt's really good with berries and cream. ;)