> > >

Cream of Tartar


Cream of Tartar

Cream of Tartar
© Denzil Green


Cream of Tartar is a white powder that is a by-product of making wine. It forms as tartaric acid flakes on the inside of the caskets. In this initial state, it's brownish-red and is called argol. It's removed, refined so that it becomes white and so that the "potassium salt" is extracted, then finely ground into a powder.

Cream of Tartar is the ingredient most often used in baking powder to provide the dry acid in it that reacts with the baking soda when wet. It's one of the few acids in the kitchen that come in a powder form.

Though not a spice at all, it is always sold in the spice section of stores. You can buy it in bags, tins or jars.


Cream of Tartar Tree


This is another name for the Baobab tree. The pulp of the pods is sour and slightly acidic (as is the pulp of tamarind pods); sour enough that it can be used to curdle milk or act as a substitute for Cream of Tartar.

Cooking Tips

Cream of Tartar can stabilize beaten egg whites, thus letting them have a greater volume. To stabilize egg whites, use 1/8 teaspoon per egg white / 1 tsp per cup (8 oz / 250 ml) of egg white (when making meringues, use 1/8 teaspoon per 2 egg whites or 1/2 teaspoon per cup (8 oz / 250 ml) of egg white.) However, don't use it if you are beating the egg whites in a copper bowl.

Cream of Tartar can make sugary things seem creamier (the acidity prevents sugar in them from crystallizing).

If a recipe calls for Cream of Tartar along with baking soda, chances are it's quite an old recipe -- more modern recipes would just call for baking powder, which is a combination of both.

Substitutes

1 tablespoon of lemon per 1 tsp Cream of Tartar.


Or, apparently you can use Baobab tree pods, though going to the supermarket to buy Cream of Tartar might be a bit less involved than hunting for a nearby Baobab tree.



Storage Hints

Store on shelf. It will last forever. If it happens to cake up, just whiz it in a blender.

See also:

Spices

Allspice; Anardana; Anise; Asafoetida; Caraway; Cardamom; Cayenne Peppers; Chocolate; Cinnamon; Cloves; Cream of Tartar; Cumin; Dried Lily Buds; Galangal; Garam Masala; Garlic Powder; Garlic Salt; Ginger; Greater Galangal; Horseradish Powder; Juniper Berries; Kokum; Mace; Mango Powder; Mustard; Nigella; Onion Powder; Orris Root; Paprika; Pepper; Saffron; Salt; Spice Grinder; Spices; Star Anise Fruit; Sumac; Turmeric; Wild Fennel Pollen; Zedoary

Please share this information with your friends. They may love it.

Also called:

Potassium Bitartrate, Potassium Hydrogen Tartrate (Scientific Name); Crème de tartre (French); Gereinigter Weinstein (German); Cremor di tartaro (Italian); Crema tartaro (Spanish)

Citation

Oulton, Randal. "Cream of Tartar." CooksInfo.com. Published 11 January 2004; revised 18 February 2011. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/cream-of-tartar>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments