Help with baking ingrediants.

I am trying to make some cookies from an American receipe. I am looking for Cream of Tartar, baking soda and baking powder? Anyone know where I can get vanilla extract? Is the vanilla aromat (??) that same thing?

Anyones help would be appreciated.

for cookies???? we put that on fish??

all tartar sauce is mayonaise mixed with relish

Any American grocery store has these products

sledz, I think valmoe1 is an American living at the present moment in Poland, so your advice isn't helpful :)

You can find in any store with food:
baking soda = soda oczyszczona
baking powder = proszek do pieczenia
(they aren't exactly the same as American, baking powder in Poland may have slightly different ingredients and baking soda probably no additives, but I think they serve the same purpose)
aromat waniliowy - vanilla fragrant oil (liquid)
cukier waniliowy - a mix of sugar and vanilla fragrant (could be vanilla pods or extract, but usually available the cheaper versions use synthetic vanillin)
wanilia - look among spices (powdered vanilla - in small paper bags, a popular producer of spices in Poland is Kamis, but you can buy other, just avoid those really cheap, below 1 złoty), you can also buy whole dried pods (quite expensive, about 10 zł for a pod)



cream of tartar - I can't help you, I have no idea what it is.

It is another name for Potassium Hydrogen Tartrate. I haven't seen the stuff in years. I think some baking powder (Sodium Bicarbonate) contains cream of tartar.

It has nothing to do with Tartare sauce.

I dunno. Have a look around a few shops! Can't help you any more.

look in bulk stores. We have them in Toronto and they always carry cream of tartar

Good luck!

Ok I`m glad I was wrong then:)

wouldnt want a tartar cookie or would I..lol

Tartar biscuits. Looks a bit fishy to me.

no, it doesn't. I am pretty familiar with it since I was obsessed with the search for a perfect icing, which cream of tartar is teh ingedient of;)
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Cream of tartar is a by-product of the wine industry. A crystalline acid forms on the inside of wine barrels. The barrels are scraped and the sediment is purified and ground to form cream of tartar. Cream of tartar is used to stabilize egg whites when making meringue or as an addition to certain frostings to produce a creamy product.

thats for fish i have never used in biscuits before :-S

Thanks for all the help! And sorry, I didn't say I am living in Poland, Lublin actually. I have seen baking goods around but never stopped to look closely. Thought I rather ask then go on a wild goose chase for the goods. Anyway, I didn't think the stores would be closed today so early. In the States, they actually open late for us last minute shoppers. Although, Easter is more about pictures in the mall with the Easter Bunny than anything ; )
Thanks again, You've all made my shopping trip much easier!

Hoppy Easter ALL!

That's because I was supposed to have put 'Tartare Biscuits'.


And Happy Eating.

cream of tartar is not SOS TATARSKI! people! it is used for baking, the polish name is kamień winny (wodorowinian potasu) but I know nowbody who usues it and I doubt that you can find the thing in polish stores.

lots of my recipes use it ... :)
but then again i'm struggling with a mixture of Irish, English and Canadian recipe books and it's a mystical world out there with milk vs buttermilk (not to mention stick vs oz, cup vs ml ... )

with regard to supplies of Cream of Tartar, Sodium Bicarb and Baking Powder I'm afraid I stock up on the white powders every time I go home (to the UK) and hope to goodness nothing bursts and spills as I go through baggage control.

Oh cool, another baker in Poland :-)

You can't get real vanilla extract in Poland like you can in the States. However, you *can* make your own easily enough. Just buy a very small bottle of rum or vodka and some whole vanilla beans. Cut the beans the long way into quarters to expose the insides and put them in the bottle of alcohol. Be sure you get all the little black vanilla seeds in there too! Approximately 1 bean per 75ml of alcohol. Recap the bottle and let sit for a week or two, *or* cheat a bit and put the bottle into some boiling water to heat it up for an hour. I used an old soy sauce bottle for mine, and really packed it with beans, which lets me replace the extract I use with fresh rum to make even more extract (although I think it's time for new beans).

If the cream of tartar is for whipping up egg whites, just use 4 or 5 drops of regular white vinegar to get the same fluffiness as you'd get using cream of tartar. You *might* be able to find cream of tartar at a Kuchnia Swiata store on occasion, but it's a longshot. Just have someone send you a care package from the States. In Polish, cream of tartar would be Winny kamień (kwaśny winian potasu or *possibly* tartarus also). But you won't find it, as it's generally regarded as a 'commercial' food additive. Get to know your local bakery owner well enough though, and you may be able to get a bit from them.

All these powders are readily available in the UK so if you know any Brits going back for a visit, you could try giving them a shopping list!

Cream of tartar is called winian potasu or potasowy in Polish but is regarded as toxic, hence not generally avialable in shops.
Pure vanilla extract is called esencja waniliowa and is quite pricey. The aromat, whcih is widely used is fake vanilla known as vanillin (wanilina), a synthetic ersatz.

Cream of tartar and tartar sauce are two quite different things. Cream of tartar is powder that interacts with other ingredients to act as a leavening agent. It comes from grapes from the remains of making wine.

Here is some information I found on the the what's cooking web site:

Cream of Tartar Substitution - The answer is, there is not a good substitution. If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, I would just use baking powder.

To deal with the buttermilk question.

Put 1 teaspoon (5 ml) vinegar into a cup and then fill the cup with regular milk to the 1 cup or 250 ml mark. Adjust obviously for different quantities of milk. The acid from the buttermilk or the sour milk is needed to interact with the leavening agents. What is buttermilk -- the liquid left when one turns cream into butter.

Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, I would just use baking powder.

One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter.

you can buy vanilla extract in Arkadia