| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3287.1 | from grapes? | CSOA1::SCHWARTZ_F | North Coast, U.S.A. | Tue Oct 29 1991 08:52 | 10 |
| I read somewhere that cream of tartar is stuff that is scraped off the
insides of barrels after wine(?) is made in them. Therefore, it sounds
like some sort of mineral or organic substance produced from grapes.
I believe that it is used as a "raising agent", since it is often
called for in scone recipes, in a position often held by baking powder
and/or baking soda. I can see that for this reason it could also be
used in biscuits, as you describe.
Frank
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| 3287.2 | Everyday chemistry | PHONE::MCCABE | | Tue Oct 29 1991 10:28 | 15 |
| Cream of Tartar contributes acidity to a rising or whipping process.
If you make merangue in a copper bowl the chemical reaction between
egg whites and the copper makes the whipped eggs increase in volume.
If you use steel you need to add some acid to the whites to get the
same effect. Typically cream of Tartar is used for this.
Baking powder is actually baking soda and cream of tartar. Again the
addition of the acid with the baking soda makes the reaction to add
the air to batters. Thats why you get fluffier biscuits with baking
powder. If you alread have an acidic ingrediant recipies will usually
call for only baking soda.
Lemon juice, vinegar, etc. also are used for the same effect.
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| 3287.3 | | CSSE32::FRAZIER | I'm rowing harder... | Tue Oct 29 1991 13:06 | 7 |
| From Webster's:
Cream of Tarter: a white crystalline salt, C4H5KO6 used esp. in
baking powder and in certain treatments of metals.
James :-)
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| 3287.4 | | RANGER::PESENTI | Only messages can be dragged | Tue Oct 29 1991 14:32 | 3 |
| From vague memories, I believe cream of tartar is made from tartaric acid? I
also remember hearing that baking POWDER was a combination of baking SODA plus
cream of tartar (or maybe that you could use those two as a substitute for it?).
|
| 3287.5 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Tue Oct 29 1991 16:55 | 15 |
| I can't confirm or deny the chemical composition of cream of tartar,
but it's true that at least some recipes for baking powder contain
cream of tartar and baking soda (and sometimes another ingredient or
two). It's the cream of tartar which gives baking powder its "double
acting" ability: the baking soda will react immediately with any acid
present, releasing CO2 and water. The cream of tartar helps to do the
job (release more CO2) a second time -- when heat is applied. I don't
know the exact reaction, though. PSW?
In general, getting rising (leavening) action is a fascinating topic.
My favorite recipes are those which depend purely on the expansion of
trapped air and moisture (such as recipes which contain no leavening,
but have eggs which, when they solidify, trap air). Chemical leavening,
such as with baking soda and baking powder, almost seems like
"cheating" in comparison. And yeast is just a whole 'nother ballgame entirely.
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| 3287.6 | | AUNTB::MONTGOMERY | D-D-D-Dittos! | Tue Oct 29 1991 18:55 | 12 |
|
Thanks for the quick and educated replies! I've used baking powder,
soda, etc. but the cream of tartar just gives it an interesting flavor.
Reason I was wondering, one biscuit recipe I have is for "traveller's
biscuits" which are supposed to keep for several weeks (whilst you
cross the Rockies) and I wondered if the cream of tartar has some sort
of preservative properties. Otherwise, the recipe is just a biscuit
recipe.
Thanks,
Helen
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