On JoyofBaking.com, find the recommended substitution for buttermilk. Then, using the glossary, find the purpose of 'cream of tartar' and the meaning of 'ribbon' in a baking context. Provide all three pieces of information.
Navigate to joyofbaking.com. Go to the 'Substitutions' page to find the buttermilk substitute. Go to the 'Glossary' page. Use the search bar on the 'Glossary' page to find the definition for 'Cream of Tartar'. Use the search bar on the 'Glossary' page to find the definition for 'Ribbon'. Synthesize the information found for all three queries.
State the recommended substitution for buttermilk (e.g., 'For 1 cup (240 ml) of buttermilk, use 1 cup (240 ml) of milk to which 1 tablespoon (15 ml) of lemon juice or white distilled vinegar has been added. Let stand 5 to 10 minutes before using.'). Explain the purpose of cream of tartar (e.g., 'Cream of Tartar (Potassium Bitartrate) is a fine white powder that is a by-product of winemaking. It is an acidic salt that is used as a leavening agent (when combined with baking soda to make baking powder) and to stabilize beaten egg whites, preventing them from collapsing.'). Define 'ribbon' in the context of baking (e.g., 'When eggs and sugar are beaten together until they are thick and pale yellow and slowly fall from the whisk in a thick ribbon.').