If your recipe calls for cream of tartar, do you know what it is? What happens if you do not have any in your pantry? What if you have already started the recipe? How often are you doing to use it?
What is It?
Cream of tartar (potassium hydrogen tartrate) is a white, powdery, acidic substance that is often used to stabilize whipped egg whites.
This is how it works. It allows the beaten whites to reach their full volume by helping them hold in water and air.
Why is this Important?
You need light fluffy egg whites when you are making angel food cake, meringue, or souffles.
Is This All it is Used For?
It also prevents sugar from crystalizing and acts as a leavening agent when baking. When cream of tartar is used with baking soda it produces carbon dioxide. This is the same gas released by yeast in bread baking.
Where does it come from?
Winemaking. Really.
After the wine is drained, the residue left behind in the barrel is potassium hydrogen tartrate. Cream of tartar.
Is There a Substitute in Baking?
One substitute includes using equal amounts of lemon juice as a replacement.
Another one is to add white vinegar to egg whites. This may not be the best for baking as the vinegar taste may come through.
If your recipe includes both baking soda and cream of tartar, you can substitute baking powder for them. use 1.5 teaspoons baking powder for 1 teaspoon cream of tartar.
You could leave it out of some recipes. When whipping egg whites to stabilize them, it will be okay to omit it. When making syrup and wanting to avoid sugar crystals, omit it. If your syrup develops crystals when stored, simply reheat it before using.
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