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Cream of tartar is a fine white powder used in baking as a stabilizer and a leavening agent. Here's how to incorporate it into your cooking.
Cream of tartar is used as a type of acid salt that is crucial in baking powder. [18] Upon dissolving in batter or dough, the tartaric acid that is released reacts with baking soda to form carbon dioxide that is used for leavening. Since cream of tartar is fast-acting, it releases over 70 percent of carbon dioxide gas during mixing.
In 1846, the first edition of Catherine Beecher's cookbook Domestic Recipe Book (1846) included a recipe for an early prototype of baking powder biscuits that used both baking soda and cream of tartar. Several recipes in the compilation cookbook Practical American Cookery (1855) used baking soda and cream of tartar to form new types of dough ...
For instance, if a recipe calls for cream of tartar and baking soda, you’ll need to replace the baking soda in that recipe with enough baking powder to compensate for both. A good ratio to start ...
If cream of tartar is not used the cake may not reach its maximum achievable volume. Cream of tartar also decolorizes the flavone pigments in flour, giving a final cake that is a bright white color. The whiteness of the cake is also caused by the way cream of tartar creates very small and uniform air bubbles, which gives the cake the appearance ...
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes. (Ma-Ma's directions say to whip those egg whites sky-high!) Use a spatula to slowly fold the sugar into the egg whites. Do not beat. Add the ...
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.