Wine Tuesday: about tartar. How to use cream of tartar

Derivatives from various fruits have been successfully used in cooking for a long time. This statement is especially applicable to sweet dishes and baked goods. For example, few people know that the usual soda and baking powder (aka baking powder) are sometimes replaced with cream of tartar. Its other name is cream of tartar. Because of this, the stone is often confused with sauce and has no idea what it is about. But in reality it is a white powder used as a leavening agent and protein structure stabilizer.

It must be said that it is much more effective than the notorious soda and vinegar, and therefore is added in relatively small quantities. In turn, this approach helps to preserve the full flavor of the final product without spoiling it with excessive baking powder or the unpleasant aftertaste that it can impart in some cases. Where does cream of tartar come from? No wonder it has such a telling name. This substance, useful for cooking, is actually obtained in wineries.

Cream of tartar - what is it?

Tartar is a chemical compound of two main elements. These are fruit acid (in our case, tartaric acid) and caustic potassium. This combination partially neutralizes potassium and gives the substance the same crystalline structure in which it is mined. Typically, such crystals can be found on the inside of old wooden barrels and corks. But only if we are talking about seasoned quality. It takes a very long time to form and in small quantities, which is the main reason for its high cost. The substance is then ground into powder and sold in this form.

Cream of tartar is especially effective when added to cake mousses. It greatly facilitates the whipping process, and also allows the mass to retain its volume for a long period of time. But you need to add the tartar towards the end of cooking. In old cookbooks, written at a time when no one had ever heard of soda, it is recommended to add cream of tartar. And so far, despite the abundance of different products on store shelves, chefs have not come up with anything better - cream of tartar can be safely put in first place among other stabilizers.

and grape juice

It is precisely because of the large amount of potassium contained in grape fruits that the substance cream tartar is formed. But grape juice isn't just rich in potassium; it also contains a large number of other substances beneficial to the human body. Moreover, knowledge about the benefits of these berries has been passed down from generation to generation since the times of Ancient Rome. Even then, grapes were used to treat sick livers and lungs, kidneys and colds, and they were used to generally strengthen all body systems.

Modern research has successfully confirmed the ideas of the ancient Romans and Greeks. It turned out that grape fruits contain vitamins B, PP, P, vitamin C, useful for strengthening blood vessels and activating the immune system, beta-carotene and several organic acids. In addition, it contains proteins, carbohydrates and organic fibers. Grapes are not deprived of minerals important for humans: magnesium, iron, phosphorus, potassium, calcium, cobalt!

Grape juice is especially useful for people who suffer from diseases of the cardiovascular system. It also tones and gives vigor, therefore it is recommended for use during periods of especially intense mental and physical activity. The juice is absorbed into the blood very quickly due to its high sugar content, so you can drink it at any time of the day. Within half an hour you will be able to feel the invigorating effect. It is noteworthy that all grape varieties have different effects on us.

Thus, light juice has a high iron content and therefore quickly restores strength. And the dark one is most useful for women: the anthocyanin pigment, which gives such juice a rich color, can prevent breast cancer.

Cream of tartar– an organic substance formed during the wine making process and representing dark brown or burgundy-red crystals (see photo). Most often, crystalline sediment appears on the bottom and walls of wooden barrels in which the wine drink is aged. However, this stone can also form on the corks that seal glass bottles with aged wine.

Tartar is formed in small parts, and this process takes years. That is why the price of this product is quite high, and today not everyone can buy it.

Before going on sale, tartar undergoes special processing. First of all, it is washed from excess impurities. How it's done? The sediment formed during the fermentation of wine is poured with boiling water. Following this, dry clay, ordinary egg white, and a small amount of coal are sent into the container. When all the ingredients are dissolved, the resulting mixture is filtered through a sieve and crystallized. This procedure is carried out until the purified product completely turns white. The resulting light stone is crushed into powder, packaged in bags or jars and sent for sale.

Real cream of tartar is also called cream of tartar and potassium tartar. This product contains both potassium tartrate and potassium hydrogen tartrate. Today you can buy this interesting product in pharmacies, large stores, as well as in regular spice departments.

Use in cooking

In cooking, cream of tartar is most often used for baking. Due to its properties in this area, it is used as sugar, but also as a leavening agent and an effective protein fixer.

Very often this product is added to glazes to whiten and add plasticity. Cream of tartar is also used to make ice cream. In this case, it does not allow the formation of crystals and maintains a homogeneous consistency of the mass.

Cream of tartar can sometimes be found in jellies, soft drinks, as well as muffins and breads.

When adding this product to the dough, one important rule must be taken into account. Cream of tartar powder should always be sifted with the flour. In addition, you must adhere to the proportions. So, if this additive is used as a leavening agent, instead of 1 teaspoon of baking powder, it is recommended to take 2/3 teaspoon of stone and 1/4 teaspoon of soda.

The use of cream of tartar is not limited to this. It is considered a wonderful stabilizer for mousses and creams. With its use, it is possible to preserve the consistency and shape of the mass as much as possible. The good news is that with the addition of this substance, egg whites are whipped many times faster, which allows you to spend less time making desserts.

How to replace cream of tartar?

“What can I replace cream of tartar with?” - this question often arises among cooks, since this product cannot always be found in a regular store, and some recipes still require it. So, today there are three known substitutes for cream of tartar:

baking powder - it is often used in the amount of one small spoon instead of 2/3 teaspoon of stone;
lemon juice or wine vinegar - these ingredients are mainly used to replace cream of tartar when making meringue (1/8 teaspoon per egg white);
citric acid - it should be replaced with cream of tartar if the recipe requires it to regulate acidity (proportion 1:1).

The last substitute, namely citric acid, is a win-win option in the preparation of confectionery products. It can be used even if you do not know exactly the purpose of the cream of tartar in the recipe.

Benefits and harms

The benefits of cream of tartar primarily lie in the content of a rich list of minerals. This unusual product is saturated with a huge amount of potassium, which effectively cleanses the body of excess fluid. This stone also contains iron. This vital element is involved in the process of blood formation in humans, and it also fights well against overwork and stress.

Contains cream of tartar and magnesium, which regulates blood sugar, normalizes heart rate and lowers blood pressure. In addition, this mineral substance has a beneficial effect on digestion and is involved in the formation of bone tissue.

It is impossible not to mention that cream of tartar contains iodine, because it is this element that is responsible for the proper functioning of the thyroid gland. Many doctors argue that due to a lack of iodine in the body, not only human health is at risk, but also life.

This product also includes beta carotene. This fat-soluble vitamin prevents the development of cancerous tumors. Sometimes doctors recommend taking beta-carotene even in its pure form.

Processed wine crystals are among those products that are not capable of causing harm to the body. However, in case of digestive system disorders, it is recommended not to abuse them.

Cream of tartar is a fairly famous product that has found application not only in cooking, but also in pharmaceuticals and electroplating. This ingredient can be found in many laxatives and diuretics, and is also actively used in textile factories for dyeing fabrics.

28.11.2017

Cream of tartar is one of the mysterious and incomprehensible ingredients whose name you may have come across, but did not know what it is and what it is used for. In the end, its name does not even hint at its use in cooking. On the site you will learn everything about what cream of tartar is and where to buy it, as well as how and why to use it in recipes and what it can be replaced with.

What is cream of tartar?

Cream of tartar is a powdered form of tartaric acid that forms at the bottom of barrels when wine is made, used as a raising agent in baking, to stabilize beaten egg whites, and to prevent sugaring in syrups and preserves.

In cooking, this substance is used for three reasons:

To stabilize egg whites by beating them for meringue. This ingredient maintains fluffiness even after baking in the oven.
Acts as a leavening agent in cookies, pancakes and other baked goods without yeast. Cream of tartar is mixed with baking soda and the resulting chemical reaction produces carbon dioxide, which will make the baked goods fluffy.
To prevent sugar crystallization in jams, glazes and syrups. Gives the glaze a creamy texture.

What does tartar look like - photo

Cream of tartar appears as a white, fine powder. Without packaging, it can easily be confused with baking powder.

general description

In fact, cream of tartar is an acidic byproduct from the wine production process. It is found in the lees left in barrels after the wine has been fermented.

This is a mixture of two simultaneously falling salts:

Potassium hydrogen tartrate – KC4H5O6 acidic potassium salt of tartaric acid (food additive E336ii).
Potassium tartrate – K2C4H4O6 average (normal) tartaric acid salt, also food additive E336i.

The purified, powdery white substance is used in cooking. For a long time, cream of tartar was an ingredient in baking powder, but in recent decades it has been replaced by various phosphates.

Other names: cream of tartar, cream of tartar, cream of tartar, potassium bitartrate, cremortartar, potassium alkarrate, sour tartrate, potassium tartrate.

Where to buy cream of tartar

It can sometimes be found in large supermarkets in the spice aisle, under any of the designations above. It is often found among baking powder, baking soda, and baking powder.

The easiest way to buy cream of tartar is in the online organic food store IHerb.

What does cream of tartar smell and taste like?

Cream of tartar is odorless but has a strong acidic taste. It can also have a metallic taste that will be noticeable in dishes if you add more of it than needed.

How to store cream of tartar

If you keep cream of tartar in an airtight container, away from heat, it can keep for a very long time.

So don't worry if you find that you don't even remember when you bought it, but feel free to use it. If stored properly, cream of tartar has an almost unlimited shelf life. When in doubt, examine it and smell it.

Useful properties of cream of tartar

Cream of tartar is not rich in nutrients and only contains potassium. Even though it only contains one mineral, this supplement has some health benefits.

1 teaspoon of cream of tartar provides more than 5% of your daily recommended potassium intake of 495 mg. This is quite a lot for such a small portion size. Our daily requirement for potassium is 3500 mg.

Potassium helps strengthen bones, which helps reduce the risk of stroke.

Many of the beneficial properties of cream of tartar are related to its potassium content. Here are some of them:

Treats constipation. Cream of tartar has long been considered an effective laxative. Please note that this will require a fairly high dosage. Since the amount used in cooking is usually very small, you are unlikely to feel this effect.
Helps quit smoking. Many people find cream of tartar helpful in breaking this bad habit. Not only is it designed to cleanse the body of nicotine, but it is also said to help curb nicotine addiction. To quit smoking, it is consumed mixed with orange juice. The juice will increase the level of vitamin C, which smokers always lack.
Reduces blood pressure. Potassium deficiency leads to increased blood pressure, so cream of tartar can reduce it due to its high content of this element. Make sure your high blood pressure is actually caused by a potassium deficiency before taking it for treatment.
Treats urinary tract infections. Cream of tartar can affect the pH value of urine, creating an environment unfavorable for bacteria that cause infections.
Clears the skin of acne. Cream of tartar removes toxins that cause acne. It is not applied topically but consumed in food and it eliminates the bacteria and toxins that cause acne.
Acts as a diuretic. Cream of tartar has long been used by traditional medicine practitioners as a diuretic. It is considered effective for treating edema.

Contraindications (harm) of cream of tartar

Consuming cream of tartar in small quantities does not cause any problems.

High doses are contraindicated in patients with diabetes, acute renal failure, or those taking medications that reduce the kidneys' ability to excrete potassium.

Consuming large amounts of this compound can cause nausea, diarrhea, and digestive system upset.

Use of cream of tartar in cooking

One of cream of tartar's most well-known uses in cooking is to stabilize egg whites when whipping them. A pinch of powder added while whipping will increase the formation of bubbles and help quickly create a strong foam. It will also increase the volume of the foam and keep it bright and white. Typically put 1/8 teaspoon per egg white.
Cream of tartar is often added to baked goods to help activate the alkaline baking soda.
Another way to use cream of tartar in the kitchen is to work with sugar. A pinch of powder added to boiling jam or syrup inhibits the natural tendency of sugar to bind and form crystals (sugarification).
Add a pinch of cream of tartar when sautéing vegetables to help them retain their bright, fresh color. The pigments found in red cabbage, potatoes and cauliflower leach and become discolored at high pH. Adding ½ teaspoon of this powder to your cooking water will increase the acidity and prevent color fading.

Cream of tartar is used in the production of sweets, soft drinks, gelatin desserts, and baked goods.

Additionally, this compound acts as a preservative for wine and also helps control the pH of grape juice fermentation.

How to replace cream of tartar in recipes

If a recipe calls for cream of tartar and you don't have it, there are always plenty of alternatives to substitute it.

Use one of these ingredients, each for a different purpose.

For beating egg whites

For recipes that use cream of tartar to stabilize egg whites or prevent crystallization, use an equal amount of white vinegar or lemon juice instead.

In baking

If you're looking for a substitute for cream of tartar in baking, simply use one teaspoon of baking powder instead of 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar.

For glazes and syrups

No replacement required. If you make jam or syrup that you plan to store for a long time, it may eventually crystallize, but this can be easily remedied by reheating in the microwave or on the stove.

So now you have a complete understanding of what cream of tartar is and how to use it, the biggest surprise about this culinary ingredient is that it has many health benefits.

Having noticed sediment in the bottle, many believe that the wine has spoiled. In fact, this is not always the case. Therefore, it is very important to be able to distinguish bad sediment from good sediment, which often guarantees the quality of the drink. We will look at the most popular types and reasons for the formation of wine deposits at the bottom. If there is sediment in a bottle of wine, it should be analyzed for the following indicators:

1. The nature of the sediment. By their nature, wine deposits are microbiological and physicochemical.

Microbiological(bacteria, yeast) are residual products of fermentation; they form a sediment in the form of gray flakes with a red or yellowish tint. Prolonged contact with wine worsens its taste.

Microbiological deposits are characteristic of homemade grape wine and its fruit analogues. To get rid of yeast flakes, homemade wine is drained from the sediment - poured through a thin tube into another container.

Sediment in homemade wine

There should be no microbiological sediments in store-bought wines, since the drink goes through several stages of filtration. The presence of sediment at least indicates a violation of the production technology. Another reason is that the bottle was not hermetically sealed, as a result of which the wine began to ferment again. It is clear that you should not buy such drinks.

Crystalline sediment (tartar)- appears at the bottom in the form of transparent crystals, reminiscent of broken glass or sugar. These are hardened potassium and calcium salts that enter the wine along with the grapes, then precipitate during fermentation and ripening of the drink.

The presence of tartar depends on the production technology (the thoroughness of filtration) and the age of the wine. The older the drink, the more small crystals it may contain. Crystalline sediment is absolutely harmless and indicates the naturalness of the wine without affecting the taste. To prevent it from interfering with the tasting, before serving, the wine is decanted - poured from the bottle into a special decanter.

Tartar is a “good” sediment

Any other sediment- in most cases these are solid accumulations of different shapes and colors. May be residues of sulfur dioxide, which is used as a preservative, or may have a different origin. For example, a sudden change in the temperature of the room where the bottle is located leads to cloudiness, then these particles accumulate at the bottom. It is impossible to say unequivocally whether such precipitation is harmless. It's better to choose a wine that doesn't have them.

When champagne matures, sediment also appears in it.

2. Type of wine. Sediment can appear in both red and white wine and even in champagne (very rarely). If it is ordinary cream of tartar, then there is no reason to panic. Drinks that are intended to be kept for a long time are bottled in special bottles with a funnel-shaped bottom to make them easier to decant later. A bottle like this is a sign that winemakers are expecting sediment in their product.

Wines from many famous regions, such as French Bordeaux, traditionally have more sediment because they undergo minimal filtration. This is also appropriate for all high-end, long-aging wines. Before purchasing, I advise you to first find out how typical the sediment is for the wine you have chosen.

Bottle with bottom for easy sedimentation

Conclusions: Sediment appears in wine for various reasons. The only sediment that is considered normal is cream of tartar, indicating the naturalness of the drink. All other deposits call into question the purchase of the selected bottle. The cheapest domestic wines should not even contain cream of tartar.

Sometimes a recipe may contain an ingredient such as cream of tartar. Let's figure out what it is, why it is needed and how it is used.

Origin of Tartar

The scientific name for cream of tartar is potassium bitartrate. This is a substance consisting of two components: from potassium tartrate and potassium hydrogen tartrate. It is also mentioned in the literature, called “ Cream of tartar" or Kremor Tatari.

Cream of tartar has been around as long as winemaking has existed. The reason is that these two things are strongly connected. Cremor tartari forms on the walls of wine barrels during aging of wine in a cool place. This occurs due to oversaturation of the solution with potassium salts. Due to the decrease in temperature, this salt falls out sediment on surfaces. Sometimes such sediment can be found even in bottled wine on the cork.

This video shows cream of tartar formed just on the cork of a bottle:

If you open a bottle and see something on the cork white crystals (or just a white coating), don't panic. This is the same cream of tartar.

Cream of tartar and its uses

Due to its long history, cream of tartar is used quite widely. Let's look at some areas of its application.

Sphere	Application
Food industry	The salts that make up this compound are registered as food additives E336. It is a raw material for the production of tartaric acid.
Electroplating	Used for tinning some connections, providing a simpler soldering process. It is also used to etch some fabrics when dyeing.
Cooking	Before the advent of synthetic seasonings, it was often used as a leavening agent for dough.
Pharmaceuticals	Included in many diuretics and laxatives.

Thus, the practical value cremortatara very significant. However, with the development of technology, it is giving way to synthetic materials.

Angels' Share

In the Middle Ages, monasteries were engaged in wine production. The monks owned large areas with vineyards and worked hard in this field. They supplied wine to all segments of the population.

In some cases, when the monks opened the next barrel, they discovered that there is less liquid in it than was initially poured. This strange and incomprehensible phenomenon was called - Angels' Share .

They filled a full barrel, put it in the cellar, and after two years the amount of wine in the barrel decreased by about one tenth. The reasons lay in several physical processes :

Alcoholic fermentation. It is the activity of special bacteria that absorb sugar and release ethyl alcohol. During the fermentation process, gas is also released, which evaporates through microcracks in the container. This process reduces the volume of liquid.
Crystallization of salts. This is the formation of tartar. It also helps reduce fluid volume.
Evaporation of liquid. Evaporation itself also affects the volume angels' shares . This volume depends on the holding conditions: temperature, humidity, time.

As a result, it turned out that the monks were missing some amount of wine. For large barrels this amount could be up to a couple of buckets. Since they did not go into detail about this whole process, it was generally believed that this part of the product was drunk by angels, hence the name.

How to replace cream of tartar?

It turns out that cream of tartar cannot always be found on sale, but it is still listed in recipes. Don't be upset, it's full now its substitutes:

Lemon acid . In many recipes, the stone acts as an acidity regulator and preservative. In this regard, it is perfectly replaced by the most common powdered citric acid.
Leavening agents for dough . Easily accessible and widespread. Many of them contain cremor in their composition.
Vinegar . If we are talking about baking from dough with a large amount of protein, then you need to use vinegar. It, like Cremor, increases the thermal stability of proteins, fixing their mechanical properties. Simply put, it will protect baked goods from burning.

If you don't know for sure purpose of cream of tartar in a recipe, then an almost win-win option would be to replace it with citric acid in proportions are one to one.

Where to buy cream of tartar?

Today there is no longer a shortage of any product on the market, however, this still happens with unpopular products. If you are looking for cream of tartar, that is several ways get it exactly:

Spice shops . Usually they are in front of the cash registers in large hypermarkets. There you can find the most unexpected and unheard of spices and seasonings.
Online stores . Delivery by mail or courier. It will take more time, but you will receive the product. Often at a lower price.
Large department stores . The probability of finding such a rare spice there is not great, but it is still present. One thing to keep in mind is that it may be called something like “ Cream of tartar» or " cremotartar» .

Purchasing doesn't have to make life too difficult. If he is not near you - just replace it with an analogue.

The use of spices in cooking

The use of spices is common in cooking. In some cultures, cooking itself is based on this. Often spices and seasonings have a decisive influence on the taste of the dish. They are used to achieve the following effects:

Seasonings often include all kinds of sauces, since they are used for the same purposes.

Every chef is a creator. Behind a large selection of seasonings lies a large selection of opportunities to realize your creative nature in cooking. Perhaps cream of tartar will be your highlight, but if not, there are still many alternatives.