An ingredient that you may happen to see appearing in pastry shopespecially if it is that veganis the cream of tartar. This is a natural leavening agent chemically known as potassium bitartrateor a salt derived from tartaric acid extracted from grapes or tamarind which comes in the form of a white, odorless and tasteless powder, which is very useful both in baking powder replacement for those who suffer from intolerance, both as stabilizerfor example when you need to give structure to the whipped egg whites. One of the reasons why it is widely used in vegan cakes is that it is proven plant originwithout the fear of purchasing a substance with the same function, but which May contain traces of animalssuch as those indicated on the label with the code E470a: with this code they identify themselves as food additive the salts of fatty acids which are generally vegetal, but the origin from waste from the slaughter of cattle and pigs cannot be excluded 100%. Another aspect to underline is that the Cream of tartar is gluten freetherefore also suitable for those who are celiac or must follow a gluten free diet. Plus, it’s not complicated to use and it’s very versatile: all elements that make it an alternative to common instant yeast.
When and how to use it
We just said that the cream of tartar It finds numerous uses in cooking, especially in pastry making, for its stabilizing and leavening properties. It can be used alone for example in recipes that require egg whites that must not collapselike the chiffon cake or theangel cake: its action will ensure that the structure is solid, so that it does not sag during processing or baking. One of its main functions is to act as a leavening agent which is activated in the presence of waterfallassociated with the baking soda. In this context, the two substances react by releasing carbon dioxidewhich causes a boost of volume of sweet and savoury doughsmaking them soft And light. For example, it is common to see it in the soda breada typical Irish bread, soft and fragrant that It does not require the use of yeastor in the cookies. As regards the dosescream of tartar is usually used in small quantities, half a teaspoon, one, maximum two: very few grams make the difference. You use it instead of a sachet of yeast usually by mixing half the amount of baking soda and half the amount of cream of tartar, or in a 1:2 ratio respectively.
Where to buy
If in the past it was more complicated to find, as it was present in Anglo-Saxon recipes, but less in Italian ones, cream of tartar is now It is found more frequently in the large-scale retail supermarketsespecially among the shelves dedicated to cake mixes, in packages completely similar to those of yeast, already portioned in sachets. It is easily purchased in specialized shops in products for pastry making and cake design, or in those dedicated to organic food. Without forgetting that, alternatively, it can be purchased online on various platforms e-commercewhere it is available in various formats and sizes. The advice, especially if you are looking for it because you are celiac, is to choose it with certified gluten-free brand. Some products already contain a mix of cream of tartar and bicarbonate: if you need it pure, check the label carefully. The costs? It tends to be economic and, when still sealed, yes It can also be kept for several months without losing effectiveness.
How to Substitute Cream of Tartar in Recipes
When cream of tartar is used with the baking soda as a leavening agent, the most common substitution is baking powder. This product already contains theunion of acid and bicarbonateso it can be used directly without the need for other additions. If you need cream of tartar for stabilize egg whitesyou can use a few drops of lemon juice or of white vinegar: These acidic ingredients perform a similar function, although their flavor may be slightly noticeable, especially in delicate preparations such as meringues. For every 1/4 teaspoon of cream of tartar, use half that amount of lemon juice. Thinking of making pancakes? Then in case of fluid doughs like this, you can also use thesparkling water and the baking sodawith the latter in the same amount of cream of tartar.
