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  #21  
Old 16.10.2011, 22:29
yasmina
 
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Re: Edible Playdough Recipe

Ah what a legend for this post - I found a similar recipe in a book, but asked the other half what cream of tartar is translate creme de tartar ...uhhh?!

Odile, or any other French speaker... what should I be looking for in the shops?!
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  #22  
Old 16.10.2011, 22:40
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Re: Edible Playdough Recipe

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Ah what a legend for this post - I found a similar recipe in a book, but asked the other half what cream of tartar is translate creme de tartar ...uhhh?!

Odile, or any other French speaker... what should I be looking for in the shops?!
Googling for "cream of tartar french" gives me "acide tartrique" as one possibility or "bitratrate de potasse" as another.
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  #23  
Old 17.10.2011, 10:23
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Re: Edible Playdough Recipe

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Please, tell me, where can I find cream of tartar here, or what is a German word for it? I've bought one pack at Sainsbury's, but somehow misplaced it and regret it a lot.
Chenille, see original post - I found it in the pharmacy and it's called Weinstein

EDIT: oh, sorry, I see that plenty of people already replied!!! Thanks to all.
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  #24  
Old 20.11.2011, 13:12
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Re: Edible Playdough Recipe

I've made homemade playdough a few times, but today was my first time in Switzerland. My husband, daughter, and I all agree that it was the best batch yet. It was so smooth and velvety! Other batches were perfectly fine, but a bit granular. We use a similar, but slightly different recipe that we got a parent and child playgroup back home.

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Combine in a sauce pan:
1 cup flour
1/4 cup salt
1 Tablespoon cream of tartar

Stir or whisk in:
1 cup water
1 Tablespoon oil
Food coloring (color darkens as it cooks) *I knead in food coloring at the end so I can have different colors from one batch.

Cook on medium heat until stiff, like mashed potatoes.
Remove from heat

Add and stir or knead until blended:
1 tablespoon vanilla or vanilla extract. (I've always omitted this step)
* Thanks to swisspea and her shopping tour, I had some glitter on hand and kneaded that in for pizazz.

Store in zip-lock bag or tightly covered container. This does not need to be refrigerated.
according to this post Baking American Classics in Switzerland in a baking thread, you can find cream of tartare at the apotheke under it's chemical name Potassium bitartrate. I can't confirm because I still have a supply from the U.S., but the other poster was happy.
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