What is cream of tarter made from?

Answer 1

Potassium hydrogen tartrate.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Cream of tartar is a obtained from sediment produced in the process of making wine

Answer 2

Grapes are the only significant natural source of tartaric acid, which is obtained from sediment produced in the process of making wine. The tartaric acid is neutralized with potassium hydroxide to form cream of tartar.

Answer 3

Cream of tartar is is the common name for potassium hydrogen tartrate. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.

Answer 4

What is cream of tarter? Is it like cream of the tarter sauce? Ewww gross.

Fine is this better...
Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.

I still think its gross though. haha

Answer 5

Potassium hydrogen tartrate. More info. on the OChef web site.

Answer 6

Hi hope that this helps!!

TARTARE SAUCE
1 yolk from a hard-boiled egg
2 tsp (or to taste) Dijon mustard
200 g Finnish curd cream, crème fraîche or sour cream
(1 - 2 tbsp mayonnaise)
dash of freshly squeezed lemon juice
(pinch of salt)
pinch of black or white pepper
pinch of sugar
2 - 2½ tbsp thoroughly drained, finely chopped pickled gherkins
2 - 2½ tbsp thoroughly drained, finely chopped pickled pearl onions
1 - 1½ tbsp thoroughly drained, finely chopped capers
chopped fresh chive
chopped fresh dill
Detach the egg yolk from the egg white. Using a spoon, push and rub the yolk through a very fine sieve into a small bowl. Add the mustard and rub it with the pureed yolk into a uniform paste.

Stir the curd cream, crème fraîche or sour cream until smooth. Add one or two tablespoons of the cream into the egg mixture and mix thoroughly until smooth. Add the rest of the cream (and some mayonnaise for extra flavour, if you like).

Add some lemon juice, salt, pepper and sugar to taste. Add the chopped vegetables and herbs and mix until smooth. Cover the sauce and place in refrigerator for the flavour to develop.

Serve the sauce chilled with fried or deep-fried fish dishes, fried breaded calamari or as a dip for vegetables, meatballs etc.

INSTANT TARTARE SAUCE

100 ml Finnish curd cream, crème fraîche or sour cream (or half crème fraîche, half mayonnaise)
75 ml bread-and-butter pickles
(1 tsp Dijon mustard)
(chopped fresh dill)
Mix all the ingredients, cover and chill. Serve the sauce with fried or deep-fried fish dishes, crispy fried calamari or as a dip for vegetables, meatballs etc.

Answer 7

grapes
it's a refined by-product of the fermention of grapes into wine