Q.: What is tartar and why do they cream it?
— S.B., Wadsworth
A.: The tartar in cream of tartar is actually potassium bitartrate or potassium hydrogen tartrate, an acid salt derived from a byproduct of winemaking, tartaric acid.
During the fermenting process, the tartaric acid will form and line the inside of wine caskets leaving a white sediment behind. The sediment is removed and ground into a fine white powder, which is known as cream of tartar. To better understand, think of the term cream as a verb, in the sense that the salt is creamed (or ground) into a powder.
It is one of the key ingredients in baking powder, along with baking soda and cornstarch. It provides the acid kick that is needed in batters to help cakes, quick breads and cookies rise.
It also acts as a stabilizer and adds volume when beating egg whites into meringue, and is used in candy making because it helps to prevent sugars from crystallizing and gives candy and frostings a creamier texture.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.
