i was planning on making snickerdoodles at work tonite. all my recipes called for "cream of tartar". i didn't have any in stock, so i was going to do without it. talked to a friend of mine who does a lot of baking. asked her about not using it. she said she made snickerdoodles w/out "c.o.t." and they didn't taste as good usual. "McGee" didn't really help me out. i know you use it to help prevent crystallization in sugar. not really sure what it does in baking. anyone help???!!!:cool:
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