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16 Antworten   
Kommentar
i speak english but live in germany....so i don't know where can i find cream of tartar (weinstein)..??

can anybody help me...??

thanx in advance!
Verfasserhaq11 Mär 04, 20:11
Kommentar
Are you sure you don't confuse Weinstein (Kaliumhydrogentartrat - don't know what's this in English ... small cristals that are sometimes at the bottom in wine bottles) with something called Tartar (something to eat - don't know exactly what)?

Hope you aren't an acquaintance of a-fein2 - pardon.
#1Verfasserel clandestino11 Mär 04, 20:31
Kommentar
Perhaps your local Chemist/Pharmacy might be able to supply it (but you might have to buy quite a large quantity). The proper chemical name seems to be Potassium Bitartrate, but it is also known by many other names, including cream of tartar.

Have a look at:

http://ptcl.chem.ox.ac.uk/MSDS/PO/potassium_b...

Your Chemist/Pharmacy will definitely recognise the reference "EINECS No: 217-769-1"

(I use Vitamin C/Ascorbic acid when making brown bread, and I buy it from my local chemist!)
#2VerfasserEscoffier11 Mär 04, 20:35
Kommentar
Look at LEO....
'Cream of tartar' is the same as baking powder (or backpulver in German). You should get it in every supermarket.
#3VerfasserBA11 Mär 04, 20:36
Kommentar
I'm sorry. Wasn't aware that you use this stuff for baking.
#4Verfasseril calndestino11 Mär 04, 20:37
Kommentar
@BA Cream of Tartar is NOT the same as baking powder. If LEO says it is, then LEO is wrong. In a typical baking recipe, if you use quantity X of baking powder, then you would also add perhaps 1/10 of X of cream of tartar.

I will get more information.
#5VerfasserEscoffier11 Mär 04, 20:42
Kommentar
@Escoffier
I checked LEO another time and it says: 'rein, fuer Backpulver' - it might mean that I can use it 'instead of'.
Maybe this is a case for a discussion in 'wrong entry'???
#6VerfasserBA11 Mär 04, 20:51
Kommentar
@BA We were both a little bit right.

Baking *powder* is a mixture of baking *soda* (a base) and cream of tartar (an acid). When the 2 chemicals are added to water, the acid+base reaction produces carbon dioxide, which causes the rising action.

Although baking powder already contains cream of tartar, some recipes call for an extra quantity of c. of t.

Have a look at

http://home.howstuffworks.com/question57.htm

which gives a good explanantion and the chemical reactions!
#7VerfasserEscoffier11 Mär 04, 20:56
Kommentar
in some bigger cities there are English shops. I'm quite sure that I have seen Cream of Tartar here in the Cologne English shop....
#8VerfasserChaja11 Mär 04, 21:28
Kommentar
Es muss wohl etwas anderes sein, denn meine Frau lässt sich Cream of Tartar immer aus England mitbringen ...
#9VerfasserUho <de>11 Mär 04, 23:12
Kommentar
@haq: I should think you'll get cream of tartar at every German Apotheke (maybe even in a Refornhaus). Instead of "Weinstein" you might ask for one of the following synonyms: "doppelweinsteinsaures Kali", "(Mono)Kalium(bi)tartrat", "Kaliumhydrogentartrat"). What are you planning to bake?
#10VerfasserPA11 Mär 04, 23:16
Kommentar
Weinstein is also used for baking Lebkuchen and I remember having seen it being sold in Germany. Try the "Gewürzecke" of a well sorted supermarket, maybe around Christmas. ..if you can wait that long ;-)
#11VerfasserNite Mite12 Mär 04, 00:07
Kommentar
You should be able to get Weinstein at a Health Food Store (Reformhaus or Naturkostladen)!
#12VerfasserRR12 Mär 04, 00:28
Kommentar
thanx all ...!
i checked it at pharmacy (apothek) n they referred me to 'reformhaus'
i'll check there later !

i need it for some special cakes !
#13Verfasserhaq12 Mär 04, 18:31
Kommentar
I allways buy it at the "Apotheke" and call it "gereinigter Weinstein"
Gehört einfach in Muffins - dann gelingen sie auch.
#14VerfasserJuliane16 Mär 04, 09:53
Kommentar
@Juliane: Hm, lustigerweise führen alle Muffin-Rezepte, die ich kenne, neben Backpulver nur ausdrücklich Natron auf.
Da Backpulver ja aus Weinstein und Natron besteht, backe ich also mit einem gewissen Überschuss an Natron.
Backst Du mit einem Überschuss an Weinstein, oder nimmst Du einfach kein Backpulver?
Oder meinst Du "English Muffins", in die anscheinend noch Hefe kommt?
#15VerfasserAlexander Dreyer16 Mär 04, 10:07
Kommentar
Alexander, ich gebe beides zu (halb/halb) - habe mehrere Rezepte von einer ehemaligen (amerikansichen) Kollegin bekommen. Habe die noch nie anders gemacht - vieleicht soll ich es doch mal nur mit Backpulver versuchen - bin da aber nicht sehr experimentierfreudig (mangels Zeit)
#16VerfasserJuliane16 Mär 04, 10:30
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