cream of tartar
Definition
Noun: - A white crystalline salt: Specifically, it is potassium bitartrate (KC₄H₅O₆), a byproduct of winemaking. It is a primary ingredient in baking powder and is used as a stabilizer and leavening agent in cooking and baking.
Usage
- In Baking: It is combined with baking soda to create baking powder, which causes dough or batter to rise.
- As a Stabilizer: It can be used to stabilize egg whites, preventing them from collapsing and helping them hold their volume when whipped.
- In Candy Making: It is sometimes used to prevent sugar syrups from crystallizing.
Examples
- In Baking:
- The recipe calls for cream of tartar to activate the baking soda.
- Without cream of tartar, the snickerdoodle cookies won't have their characteristic tang and chew.
- As a Stabilizer:
- Add a pinch of cream of tartar when whipping the egg whites for the meringue.
- General Use:
- Cream of tartar is a common ingredient found in the spice aisle.
Advanced Usage
- "Tartaric acid": Cream of tartar is the potassium salt of tartaric acid. While related, they are not identical; tartaric acid is more potent and acidic.
- Cleaning Agent: Outside of cooking, it can be mixed with an acid (like vinegar or lemon juice) to form a paste for cleaning brass or copper cookware.
Variants and Related Words
- Potassium bitartrate: The scientific name for cream of tartar.
- Tartaric acid: The parent acid from which cream of tartar is derived.
- Baking powder: A leavening agent that typically contains cream of tartar, baking soda, and a starch.
Synonyms
- Potassium hydrogen tartrate: Another scientific name.
- Leavening agent: A general term for substances like cream of tartar that cause dough to rise.
Notes
- Cream of tartar is not a dairy product; the name "cream" refers to the crystalline deposits ("tartar") that form inside wine casks during fermentation.
- It has a distinct, clean, acidic taste.
Noun
-
a salt used especially in baking powder
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