Does Cream of Tartar Thicken? A Deep Dive
Cream of tartar on its own does not significantly thicken liquids. However, it plays a crucial role in stabilizing foams and adding structure to baked goods, which can indirectly contribute to a thicker and more stable final product. It’s more of a structural enhancer than a direct thickening agent.
Cream of Tartar: Unveiling the Culinary Powerhouse
Cream of tartar, scientifically known as potassium bitartrate, is a byproduct of winemaking. It’s the sediment left inside wine barrels during fermentation, which is then purified and ground into a fine white powder. While not a thickening agent in the traditional sense like cornstarch or flour, it possesses unique properties that make it invaluable in the kitchen, particularly in baking and confectionery.
Key Benefits of Cream of Tartar
Cream of tartar’s versatility extends beyond mere stabilization. Its benefits include:
- Stabilizing Egg Whites: This is perhaps its most well-known application. Cream of tartar acidifies egg whites, allowing them to whip to a greater volume and hold their structure for a longer time. This is critical for meringues, soufflés, and angel food cake.
- Preventing Sugar Crystallization: Adding a pinch of cream of tartar to simmering sugar syrups inhibits the formation of large sugar crystals, resulting in smoother candies and frostings.
- Enhancing Baking Powder Activity: Cream of tartar is a key ingredient in baking powder, providing the acidic component necessary for the chemical reaction that leavens baked goods.
- Reducing Discoloration in Boiled Vegetables: A small amount added to the cooking water of vegetables like cauliflower and potatoes can help prevent discoloration.
How Cream of Tartar Stabilizes Egg Whites
The magic lies in the acidic nature of cream of tartar. Egg whites contain proteins that, when whipped, unfold and form a network trapping air. However, these proteins can also recombine, causing the foam to collapse. Cream of tartar helps to stabilize these proteins in their unfolded state by:
- Lowering the pH of the egg white mixture.
- Strengthening the bonds between the protein molecules, creating a more resilient foam.
- Increasing the volume and stiffness of the whipped egg whites.
The result is a lighter, airier, and more stable meringue or soufflé.
Common Mistakes When Using Cream of Tartar
Even with its relative simplicity, mistakes can be made when using cream of tartar. Here are a few to avoid:
- Using Too Much: Overdoing it can result in a slightly acidic or metallic taste. Stick to the recommended amounts in your recipe.
- Using Old Cream of Tartar: Like other spices, cream of tartar can lose its potency over time. Check the expiration date and ensure it’s still active.
- Substituting Incorrectly: While lemon juice can sometimes be used as a substitute (due to its acidity), it doesn’t have the same stabilizing properties as cream of tartar and may alter the flavor of your dish.
Cream of Tartar vs. Other Thickening Agents: A Comparison
While cream of tartar is not a thickener, it is important to understand the difference between stabilizers and thickeners. The following table illustrates the difference between cream of tartar and some common thickening agents.
| Agent | Function | Mechanism | Best Use Cases |
|---|---|---|---|
| Cream of Tartar | Stabilizer | Acidifies and strengthens protein structures, preventing collapse. | Meringues, soufflés, stabilizing whipped cream. |
| Cornstarch | Thickener | Absorbs liquid and swells when heated, creating a viscous solution. | Sauces, gravies, puddings. |
| Flour | Thickener | Starch granules absorb liquid and swell when heated, though less efficiently than cornstarch. | Sauces, gravies, stews. |
| Gelatin | Thickener/Gelling Agent | Forms a network of proteins that trap liquid, creating a solid or semi-solid gel. | Jellies, mousses, aspics. |
Frequently Asked Questions About Cream of Tartar
1. Can I use cream of tartar to thicken a sauce?
No, cream of tartar is not a suitable thickening agent for sauces. Its primary function is to stabilize and add structure, not to increase viscosity. You’ll need to use a dedicated thickening agent like cornstarch, flour, or arrowroot powder for sauces.
2. How much cream of tartar should I use when whipping egg whites?
A general guideline is to use about 1/8 teaspoon of cream of tartar per egg white. However, this can vary slightly depending on the recipe and desired texture.
3. What happens if I use too much cream of tartar?
Using too much can impart a slightly sour or metallic taste to your dish. It can also make the egg whites overly stiff and difficult to incorporate into other ingredients. Always adhere to the recipe’s instructions.
4. Can I substitute lemon juice for cream of tartar?
Lemon juice can provide some of the acidic benefits of cream of tartar, but it doesn’t possess the same stabilizing qualities. It can be used as a substitute in a pinch, but the results may not be as reliable, especially for delicate recipes like meringues.
5. How long does cream of tartar last?
When stored properly in a cool, dry place, cream of tartar can last for several years. However, it’s best to check the expiration date and ensure it’s still potent. Over time, its efficacy can diminish.
6. What is the chemical formula for cream of tartar?
The chemical formula for cream of tartar is KC₄H₅O₆, which represents potassium bitartrate.
7. Is cream of tartar the same as baking powder?
No, cream of tartar is an ingredient in baking powder, but it is not the same thing. Baking powder contains cream of tartar (an acid) and baking soda (a base), which react to produce carbon dioxide gas for leavening.
8. Is cream of tartar safe to consume?
Yes, cream of tartar is generally considered safe for consumption when used in moderation as directed in recipes.
9. Can cream of tartar help with reducing sugar?
No, cream of tartar does not reduce sugar levels in a recipe, but it can prevent sugar from crystallizing and giving the finished product a better texture.
10. What are some other uses for cream of tartar besides cooking?
Outside of cooking, cream of tartar can be used as a natural cleaning agent. Its mild acidity helps remove stains and tarnish from metals like copper and brass.
11. Does cream of tartar affect the color of food?
Yes, in some cases, cream of tartar can influence the color of food. As mentioned, it can prevent discoloration in boiled vegetables.
12. Where can I buy cream of tartar?
Cream of tartar is widely available in the spice section of most grocery stores. You can also find it online at various retailers.