Cream of tartar, a common ingredient found in many kitchens, has long been a topic of interest among bakers and cooks. Its unique properties and uses have led to a multitude of questions, with one of the most common being: does cream of tartar make things rise? In this article, we will delve into the world of cream of tartar, exploring its history, properties, and uses, as well as examining the science behind its potential to make baked goods rise.
A Brief History of Cream of Tartar
Cream of tartar, also known as potassium bitartrate, has been used for centuries in cooking and medicine. The name “cream of tartar” is derived from the Latin word “tartarum,” meaning “tartar,” a reference to the substance’s tart or sour taste. Historically, cream of tartar was obtained from the sediment of wine barrels, where it would crystallize and form a white, powdery substance.
In the 17th and 18th centuries, cream of tartar was used extensively in medicine, particularly as a treatment for various ailments, including indigestion and fever. Its use in cooking, however, dates back even further, with ancient Romans using it as a leavening agent in baked goods.
Properties of Cream of Tartar
Cream of tartar is a white, crystalline powder with a number of unique properties that make it a valuable ingredient in cooking and baking. Some of its key properties include:
- Acidity: Cream of tartar has a pH level of around 3.5, making it a relatively acidic substance. This acidity is responsible for its ability to react with other ingredients and produce carbon dioxide gas, which can contribute to the rising of baked goods.
- Solubility: Cream of tartar is highly soluble in water, making it easy to incorporate into recipes.
- Stability: Cream of tartar is a stable substance that can withstand high temperatures and humidity without breaking down or losing its potency.
Does Cream of Tartar Make Things Rise?
Now that we have explored the history and properties of cream of tartar, let’s examine the question at hand: does cream of tartar make things rise? The answer is a bit more complicated than a simple yes or no.
Cream of tartar can contribute to the rising of baked goods, but it is not a primary leavening agent. Instead, it works in conjunction with other ingredients, such as baking soda and baking powder, to produce carbon dioxide gas and cause dough or batter to rise.
The process by which cream of tartar contributes to rising is as follows:
- Reaction with baking soda: When cream of tartar is combined with baking soda (sodium bicarbonate), it reacts to form carbon dioxide gas and water. This reaction is responsible for the initial rise of baked goods.
- Release of carbon dioxide: As the carbon dioxide gas is released, it becomes trapped in the dough or batter, causing it to expand and rise.
However, it’s essential to note that cream of tartar is not a substitute for other leavening agents. In fact, using cream of tartar alone will not produce the same level of rising as using a combination of leavening agents.
Using Cream of Tartar in Baking
While cream of tartar is not a primary leavening agent, it can still be a valuable addition to many baked goods. Here are a few tips for using cream of tartar in baking:
- Use in combination with other leavening agents: Cream of tartar works best when used in combination with other leavening agents, such as baking soda and baking powder.
- Use in small quantities: Cream of tartar is a potent ingredient, so use it sparingly. A general rule of thumb is to use 1/8 teaspoon of cream of tartar per 1 teaspoon of baking soda.
- Use in recipes that require a slow release of carbon dioxide: Cream of tartar is particularly useful in recipes that require a slow release of carbon dioxide, such as in cakes and cookies.
Examples of Recipes that Use Cream of Tartar
Here are a few examples of recipes that use cream of tartar:
- Snickerdoodles: These cinnamon-sugar cookies rely on cream of tartar to produce a unique flavor and texture.
- Meringues: Cream of tartar is often used in meringue recipes to help stabilize the egg whites and produce a smooth, glossy finish.
- Angel food cake: This classic cake recipe uses cream of tartar to help the egg whites whip up to a stiff peak and produce a light, airy texture.
Other Uses for Cream of Tartar
While cream of tartar is perhaps best known for its use in baking, it has a number of other uses in cooking and beyond. Here are a few examples:
- Cleaning: Cream of tartar can be used as a natural cleaning agent, particularly for removing stubborn stains and odors.
- Medicine: Cream of tartar has been used for centuries in medicine, particularly as a treatment for indigestion and fever.
- Gardening: Cream of tartar can be used as a natural pest control agent, particularly for controlling ants and other insects.
Conclusion
In conclusion, cream of tartar is a versatile ingredient with a number of unique properties and uses. While it can contribute to the rising of baked goods, it is not a primary leavening agent and should be used in combination with other ingredients. By understanding the properties and uses of cream of tartar, bakers and cooks can unlock its full potential and create a wide range of delicious and unique recipes.
| Ingredient | Quantity | Use |
|---|---|---|
| Cream of tartar | 1/8 teaspoon | Leavening agent |
| Baking soda | 1 teaspoon | Leavening agent |
| Baking powder | 1 teaspoon | Leavening agent |
By incorporating cream of tartar into your recipes, you can add a unique flavor and texture to your baked goods. Whether you’re a seasoned baker or just starting out, cream of tartar is an ingredient worth exploring.
What is cream of tartar and how does it work?
Cream of tartar, also known as potassium bitartrate, is a white crystalline powder extracted from the sediment of wine barrels. It has been used for centuries in cooking and baking, particularly in recipes that require leavening or stabilization of egg whites. The primary function of cream of tartar is to strengthen the structure of egg whites, allowing them to hold air bubbles and expand during whipping.
When cream of tartar is added to egg whites, it helps to lower the pH level, making it more acidic. This acidity strengthens the bonds between the protein molecules in the egg whites, creating a more stable foam that can hold its shape and support the weight of other ingredients. As a result, cream of tartar is often used in recipes for meringues, souffles, and angel food cake, where a light and airy texture is desired.
Does cream of tartar really make things rise?
Cream of tartar does not directly cause baked goods to rise. Instead, it plays a supporting role by stabilizing the structure of egg whites and allowing them to hold air bubbles. When egg whites are whipped, they incorporate air, which gets trapped in the protein network. Cream of tartar helps to strengthen this network, allowing the egg whites to maintain their shape and support the weight of other ingredients.
However, cream of tartar can indirectly contribute to the rising of baked goods by allowing them to maintain their structure and texture. For example, in a recipe for angel food cake, the cream of tartar helps to stabilize the egg whites, which are then folded into the flour mixture. As the cake bakes, the air bubbles trapped in the egg whites expand, causing the cake to rise. In this sense, cream of tartar plays a crucial role in the rising process, even if it does not directly cause the cake to rise.
Can I substitute cream of tartar with other ingredients?
While cream of tartar is a unique ingredient with specific properties, there are some substitutes that can be used in a pinch. One common substitute is lemon juice or vinegar, which can help to lower the pH level of egg whites and strengthen their structure. However, these substitutes may not be as effective as cream of tartar, and the results may vary depending on the recipe and desired texture.
Another option is to use baking soda or baking powder, which are both leavening agents that can help baked goods to rise. However, these ingredients work in a different way than cream of tartar, and they may not provide the same level of structure and stability. In general, it’s best to use cream of tartar if possible, especially in recipes where a light and airy texture is desired.
How much cream of tartar should I use in a recipe?
The amount of cream of tartar to use in a recipe depends on the specific application and desired texture. In general, a small amount of cream of tartar is sufficient to achieve the desired effect. For example, in a recipe for meringues, a common ratio is 1/8 teaspoon of cream of tartar per 2 large egg whites.
It’s also important to note that too much cream of tartar can have a negative effect on the texture and flavor of baked goods. Excessive cream of tartar can make egg whites too stiff and brittle, leading to a dense or rubbery texture. In general, it’s best to start with a small amount of cream of tartar and adjust to taste.
Is cream of tartar safe to consume?
Cream of tartar is generally considered safe to consume in small quantities. It is a natural ingredient that has been used in cooking and baking for centuries, and it is recognized as safe by regulatory agencies around the world. However, excessive consumption of cream of tartar can cause gastrointestinal upset, including nausea, vomiting, and diarrhea.
It’s also worth noting that cream of tartar can interact with certain medications, such as antacids and blood thinners. If you have any underlying health conditions or concerns, it’s best to consult with a healthcare professional before consuming cream of tartar or any other new ingredient.
Can I use cream of tartar in savory recipes?
While cream of tartar is often associated with sweet baked goods, it can also be used in savory recipes to add depth and complexity. For example, cream of tartar can be used to stabilize the structure of egg whites in savory dishes like souffles or frittatas. It can also be used to add a tangy flavor to sauces and marinades.
In general, cream of tartar can be used in any recipe where a tangy or acidic flavor is desired. However, it’s worth noting that cream of tartar can be quite potent, so it’s best to use it in small quantities to avoid overpowering the other flavors in the dish.
How should I store cream of tartar?
Cream of tartar is a stable ingredient that can be stored for long periods of time if kept in a cool, dry place. It’s best to store cream of tartar in an airtight container, such as a glass jar or plastic bag, to protect it from moisture and other contaminants.
In general, cream of tartar can be stored at room temperature for up to 2 years. However, it’s best to check the expiration date on the package and use your best judgment when it comes to the freshness and quality of the ingredient. If you notice any changes in the texture or flavor of the cream of tartar, it’s best to err on the side of caution and discard it.