![]() ![]() Although the egg white meringue recipes and whipping cream are the most common uses of cream of tartar, there are other uses also. The added cream of tartar keeps it bulky instead of “weepy”. I often whip cream and keep in the refrigerator for regular use as garnish of desserts. The volume is greater and it helps to maintain the smooth delicious texture. A little cream of tartar added to whipping cream helps with the stabilization. Generally 1/8 teaspoon is added for each egg white. It helps to build and hold the volume of the whites which in so important in these recipes especially during the heat of the baking process. It is especially important when beating egg whites for meringues or cakes like angel food. WHAT IS CREAM OF TARTAR? and How to use Cream of Tartar? Cream of tartar has its own role in cooking often it is added along with baking powder and baking soda or by itself. I only use double acting if recipe doesn’t specify, use double acting. With this there is a start of the leavening power when the liquid and dry ingredients are mixed and again when it is placed in the oven. Today we have available the double acting baking powder. ![]() The slow acting needs heat to start the leavening release as when it is placed in the oven. The fast acting begins the leaving as soon as liquid is mixed with the dry ingredients while the mixture is still cold. Baking powder comes in fast acting and slow acting. ![]() How to use Baking Powder? Baking powder doesn’t need acidic ingredients to enable the release of its leavening power like baking soda. It needs this acid to enable its leavening power to release. How to use Baking Soda? Baking soda or sodium bicarbonate leavening reacts with acidic components in batters like buttermilk, sour cream, yogurt, lemon juice, vinegar and cocoa powder. Yeast has its own flavor and technique of mixing or kneading we will set that aside and talk about the other leavenings. Yeast is a whole different ballgame (so to speak). WHAT IS CREAM OF TARTAR? How is it different from other leavenings? Cream of tartar is in the same family as baking powder and baking soda. The mixture has no odor or taste making it adaptable to any recipe you choose to use it in. Half of the powder is mixed with sulphuric acid and the other half is mixed with carbonate soda then the two are blended together. WHAT IS CREAM OF TARTAR? The process of making cream of tartar starts with scraping the buildup from the barrels, air drying, drying it in a very hot furnace, purifying and then grinding it into a fine white powder. Baking powder and baking soda did not come along until later in the nineteenth century. Then in the mid seventeen hundreds a Swedish chemist founded the present process of manufacturing cream of tartar making it one of the oldest forms of leavening. This buildup of crystals from winemaking was discovered over seven thousand years ago. WHAT IS CREAM OF TARTAR? Cream of tartar, scientifically called potassium hydrogen tartrate or potassium acid tartrate, is a byproduct of winemaking. What is even more unbelievable is that most cookbooks, food magazines or any of my collection of food articles never emphasized the importance of cream of tartar. It is beyond my thinking why I never gave this super ingredient a chance. You never need a lot of it in a recipe so a small container is enough for most baking. Back then if you did not have a specific need, you did not buy it. I do not remember anything which she used it in but I do know she had a purpose for buying it. WHAT IS CREAM OF TARTAR? As far back as I can remember Mom always kept a tiny can of cream of tartar in our cabinet. Even in recipes that specified “cream of tartar”, I cut it out. I say “overlooked” but I completely eliminated it from my kitchen, thinking it was an unnecessary element. WHAT IS CREAM OF TARTAR? It is hard for me to admit at this time in my life that as a young cook, I totally overlooked this important ingredient. What is Cream of Tartar? WHAT IS CREAM OF TARTAR? This is a very common question which I get. ![]()
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