What's the ingredient tartar?

Question

I'm 13 and we're learning about cooking. What's the principle or purpose of tartar? I know that flour is the main body building structure of the food and the egg combines everything together.
What's tartar purpose?
ALL i know is that tartar is white and powdery...

HELP ME!
Thanks..


















P.S. do you have Ed Speleer's email, the guy who plays Eragon?

Answer 1

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. 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.


PS - I dont have Ed Speleer's email

Answer 2

Cream of tartar is an acid ingredient used in baking. It is a white powder found in the spice cabinet. It is tartaric acid from grapes.

Tartar sauce is a mixture of relish and mayonnaise served with fish.

Steak tartar is really rare steak, almost raw,

Answer 3

Tartar is an acid. It is often used in merengues to make the egg proteins unravel so they can be fluffed up and stabilized with sugar. In grocery stores, it is often sold next to the spices though it technically isn't a spice.

Answer 4

people make sauce and dip fish in it