You need to find a substitute for buttermilk for a recipe. Additionally, you've encountered the terms 'cream of tartar' and 'ribbon' and need to understand their baking definitions. Use JoyofBaking.com to find the buttermilk substitution and the definitions for 'cream of tartar' and 'ribbon'.
Navigate to 'https://joyofbaking.com/'. Click on the 'substitutions' link. Locate and extract the buttermilk substitution. Navigate to the 'glossary' link. Locate and extract the definition of 'Cream of Tartar'. Locate and extract the definition of 'Ribbon'. Provide the buttermilk substitution, the definition of 'cream of tartar', and the definition of 'ribbon'.
State the recommended substitution for buttermilk: '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: '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: 'A baking term used to describe the consistency or texture of an egg and sugar batter that has been beaten long enough to become very thick and pale-colored (this usually takes upwards of 5 minutes). To test, raise the beaters or whisk, and if the batter slowly falls back into the bowl in a 'ribbon-like' pattern, it has been sufficiently beaten. Once the batter falls into the bowl, it should stay on the surface for a few seconds before disappearing back into the batter.'