what is in cream of tartar?

Question

and if I dont have it what can i use instead?

Answer 1

General Description
Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

Geographical Sources
Cream of Tartar is obtained from wine producing regions.

Traditional Ethnic Uses
Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.

Taste and Aroma
Cream of Tartar has no aroma and has an acidic flavor.

History/Region of Origin
Cream of Tartar has been known since ancient times.
A Few Ideas to Get You Started

For craft dough, mix together 2 cups flour, 1 cup salt, and 2 tablespoons Cream of Tartar in a pan. Stir in 2 cups water, 1 tablespoon oil, and a few drops of food coloring. Cook and stir over medium heat until it forms a ball. Cool and store in a plastic bag until ready to use.Use 1/8 teaspoon per egg white to make souffles, meringues, angel food, chiffon cakes, and candy.

Answer 2

If you are beating eggs whites and don't have cream of tartar, you can substitute white vinegar (in the same ratio as cream of tartar, generally 1/8 teaspoon per egg white). It 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 3

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Now, before you get all jittery about the thought of cooking with an acid, it's worth noting that milk, brown sugar, steak, plums, and just about every other food we eat is acidic. In fact, egg whites, baking soda, and milk are the only non-acidic (alkaline) foods we have.

Answer 4

It is a thickening and fluffiness ingredient that is used in baking, and is usually found in the baking aisle of the grocery store. Here is a web site that has more information than I ever knew about it!
http://www.ochef.com/933.htm