Here are some key aspects of cream of tartar:
- Acidic Agent: Cream of tartar is an acid and is often used in recipes to activate baking soda. When combined with baking soda, it produces carbon dioxide gas, which helps baked goods rise and become light and fluffy. This is particularly useful in many recipes like cakes, cookies, and some breads.
- Stabilizing Agent: Cream of tartar is used to stabilize and increase the volume of whipped egg whites, making them stiffer and more resilient. This is important in recipes like meringues and angel food cake.
- Preventing Sugar Crystallization: In candy-making, cream of tartar can be added to sugar syrups to prevent crystallization, ensuring a smooth texture in candies like fondants and fudge.
- Leavening Agent: In some recipes, cream of tartar can be used as a primary leavening agent, especially in situations where you want to avoid the use of baking powder, which contains both an acid and a base.
- Homemade Baking Powder: You can make your own baking powder by combining cream of tartar with baking soda. This is useful when you need baking powder and don’t have a commercial version on hand.
- Cleaning Agent: Cream of tartar can also be used as a non-abrasive cleaner for removing stains and tarnish from various surfaces, such as cookware, stainless steel appliances, and even teeth.
- Gluten-Free Baking: Cream of tartar is gluten-free and is often used in gluten-free baking recipes to help with leavening and texture.
- Natural Product: It is a natural substance and is derived from the crystalline acid deposits that form on the inside of wine barrels.
- Storage: Store cream of tartar in a cool, dry place, and make sure the container is tightly sealed to prevent moisture from affecting its quality.
Cream of tartar is a versatile ingredient that can be found in most baking stores like Chefiality.
