Cookbook talk:Ginger Beer

Great visual demonstration of how to make Ginger beer with just,
 * Raw Ginger
 * Raw sugar
 * Lemons

http://www.chow.com/stories/10130# (I have no commercial interest or any relations to this site)

--121.45.46.190 07:55, 6 October 2007 (UTC)

Cream of Tartar unneccesary?
I believe cream of tartar (Potassium bitartrate) does the same thing as citrus juice in this recipe. I would only use it if I had only lemon flavoring or lemon zest and not enough juice. Likewise, lime juice can be substituted. Here is the article on Cream of Tartar in the Cookbook: " Cream of tartar is an acid produced during winemaking. Citric acid is a good substitute.

Uses


 * Mix with baking soda to make single-acting baking powder.
 * Add to fruit-flavored frosting to make the frosting more sour.
 * Mix with lemon extract or zest to make a lemon juice substitute.
 * Use a 1/4 tsp. when beating egg whites to a stiff peak by hand with a wooden spoon (for 4 egg whites).