FOOD FACTS: CREAM OF TARTAR

 

CREAM OF TARTAR IS A LEAVENING AGENT PRODUCED WHEN POTASSIUM BITARTRATE CRYSTALLIZES ON THE CASKS DURING THE FERMENTATION OF GRAPES.  I DOUBT YOU HAVE, BUT IF YOU HAVE EVER HAD THE UNFORTUNATE OCCASION TO FIND YOURSELF WITH A BOTTLE OF WINE THAT HAS AN UNFAMILIAR CRUST AROUND IT, THIS IS THE RESULT OF A WINE THAT WAS BOTTLED BEFORE THE GRAPES HAD A CHANCE TO FULLY RIPEN.  ACCORDING TO NATURE MAGAZINE, JUGS  SOME 7,000 YEARS OLD WERE FOUND IN NORTHER IRAN TO HAVE CALCIUM NITRATE INSIDE THEM.  WHETHER THAT MEANS WINEMAKING DATES BACK THAT FAR IS STILL UP FOR DISCUSSION, BUT IT DOES LEAD ONE TO BELIEVE IN THE POSSIBILITY.  

SO WHAT DOES CREAM OF TARTAR DO, YOU ASK?  WELL, THIS MYSTERIOUS WHITE POWDER GIVES EGG WHITES THEIR HEIGHT.  ADDED TO A POT OF WATER, IT WILL BRIGHTEN THE COLOR OF BOILED VEGETABLES.  ALL YOU NEED IS A PINCH.  THE ACID FROM THE CREAM OF TARTAR PRODUCES GAS, GIVING A LIFT TO BREADS AND SWEETS.  SPEAKING OF SWEETS, IT INHIBITS CRYSTAL FORMATIONS IN SUGAR, GIVING THE END RESULT A SILKEN TEXTURE.  AS FOR NON-BAKING USES, IT REPELS ANTS; REMOVES RUST STAINS, RING AROUND THE COLLAR (FORM A PASTE WITH WATER); AND, WHEN MIXED WITH HYDROGEN PEROXIDE, WILL GO FAR IN CLEANING A TUB.

ALL TO OFTEN WHEN COOKING, WE ARE MISSING ONE INGREDIENT.  IT CAN BE FRUSTRATING, BUT LUCKILY IF YOU FIND YOURSELF WITHOUT CREAM OF TARTAR, THERE ARE OTHER OPTIONS.  WHEN BEATING EGG WHITES, USE WHITE VINEGAR IN EQUAL MEASURE.  BEWARE, HOWEVER, WHEN BAKING.  COMMMON SWAP-OUTS WHEN BAKING LIST WHITE VINEGAR OR LEMON JUICE.  WHILE THEY ARE ACIDS AND SHOULD WORK IN THEORY, MANY FEEL THAT BY DOING SO RESULTS IN A GRAINY TEXTURE OR, IN SOME CASES, SHRINKING.  IT’S TOO BAD, BUT IN THIS CASE, IT’S BEST TO GET IN THE CAR AND HEAD TO THE STORE.  

ONE INTERESTING SIDE NOTE WORTH MENTIONING IS THAT IN READING UP ON THE SUBJECT IT NATURALLY LEAD TO A LOT OF DISCUSSION ON BAKING POWDER.  WHAT I FOUND IS THAT MANY PEOPLE ARE NOT COMFORTABLE WITH USING BAKING POWDER THAT HAS ALUMINUM (CALUMET, CLABBER GIRL)AS AN INGREDIENT.  NOT ONLY DO SOME FEEL THAT THE FINISHED PRODUCT GIVES OFF A SLIGHTLY METALLIC TASTE, BUT THAT THE ALUMINUM IS LINKED TO ALZHEIMER’S.  ALTHOUGH, I SHOULD SAY THIS HAS NOT BEEN PROVEN.  WITH THAT IN MIND, IF YOU WANT TO TRY MAKING YOUR OWN BAKING POWDER, RECIPEZAAR HAS A POPULAR RECIPE.

EJ CONFECTIONARY IS WHERE THE ABOVE CREAM OF TARTAR CAN BE PURCHASED.  OR JUST CLICK ON THE PHOTO ABOVE.