what is cream of tartar?

Question

whats a good substitute for it incase its not available?

Answer 1

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
t is a little more problematic to find a substitute for cream of tartar in baking projects. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes. But that amount of liquid may cause other problems in the recipe, and bakers have found that cakes made with vinegar or lemon juice have a coarser grain and are more prone to shrinking than those made with cream of tartar

Answer 2

Cream Of Tartar In Hindi

Answer 3

Cream of Tartar - A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.
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Substitution
Cream of Tartar: 3 teaspoons of lemon juice or 3 teaspoons of vinegar equals 1 teaspoon of cream of tartar.
http://recipestoday.com/resources/articles/subchart.htm

Answer 4

Baking powder ingredient made from potassium bitartrate, that is used as a leavening agent in cooking, usually in baking powder. For substitute, answer depends on which of its three quite different possible functions the cream of tartar serves in the recipe. It can stabilize beaten egg whites, it can impede crystallization in candy making and it can activate baking soda more or less like a catalyst.

Answer 5

Potassium bitartrate also potassium hydrogen tartrate has formula KC4H5O6. It is a byproduct of wine making. It is also known as cream of tartar. It is a potassium acid salt of tartaric acid.

Tartar crystallises in wine casks during the fermentation of grape juice. This crude form (known as beeswing) is collected and purified to produce the white, odourless, acidic powder used for many culinary and other household purposes, such as:

Stabilising egg whites, increasing their heat tolerance and volume;
Preventing sugar syrups from crystallising;
Reducing discolouration of boiled vegetables;
Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder.
In wines bottled before they are fully ripe, argol can precipitate on the side of the bottle in a sort of crust, thus forming what is called "crusted wine".

When placed in a Bunsen burner's flame, it turns purple, indicating the presence of potassium.

When cream of tartar is added to water, a suspension results which serves to clean coins very well. The solution loosens surface dirt and grime on the coins. Then, the dirt can be wiped off quite easily.

Cream of tartar and vinegar combine to make a powerful cleaning agent used to clean encrusted pots, pans and stove tops.

Answer 6

Cream of Tartar is the common name for Potassium bitartrate, also know as potassium hydrogen tartrate, or Potassium Salt. Cream of Tartar is a byproduct of wine making. Potassium Bitartrate Crystals form as grape juice is fermented. Crude Cream of Tartar, known as Beeswing, precipitates from the liquid and is collected from the wine and purfied, and sold as the white, acidic powder we know as cream of tartar. Cream of tartar has a variety of uses including the stabilization of egg whites, it is commonly used in baking soda because of it's acidic properties, and it prevents sugar from crytalizing in syrups.

Answer 7

cream if tartar is like a spice..i think somewhat like ginger..
i hardly ever use it (we don't keep it around most of the time) and the receipe turns out fine without it.

Answer 8

It's a powder used mainly in old recipes. The five roses cookbook has a substitute for it.

Answer 9

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