Try this at home. Make sure no one is watching because it's a bit weird. Take some salt and a dry handkerchief. Poke out your tongue. Dab your tongue dry.
Now sprinkle a little salt on your tongue. If your tongue is dry, you won't taste the salt. Salt needs to be in a watery solution for you to be able to taste it. Saliva does this job on your tongue. Fine salt crystals dissolve quickly and deliver a quick, sharp hit of salt to the tongue. But sprinkle some chips with coarser cooking salt and they won't initially taste as salty but your mouth will be aching with salt burn at the end of the bucket. Salt flakes can sit on your tongue and not taste salty until you chew them and they begin to dissolve.
I recently went to the south of Italy and had pasta di ceci. For example, when blended into simple syrup, as when making something like lollypops, cream of tartar breaks down sugar molecules, preventing crystallization and ensuring a clear, glassy sucker.
Cream of tartar also can brighten the color of boiled or steamed vegetables, and be used as a nontoxic, earth-friendly household cleaner. Considering cream of tartar is cheap and can allegedly last forever in your pantry, there's really no reason not to have it around.
Cream of tartar is known chemically as potassium bitartrate, also referred to as potassium hydrogen tartrate or KC4H5O6. It's the salt of parent compound tartaric acid. Thankfully, the culinary world has adopted a more palatable name, calling it simply cream of tartar. The "tartar" part comes from "tartaric" in tartaric acid. But why "cream" was added to the name is anyone's guess. Potassium bitartrate is a potassium acid salt, which is a waste product created during wine making, Matijevich says.
The salt develops when grapes ferment and is the same crystal-like stuff you might find on the end of a wine cork or on the rim of fresh jams or jellies when stored below 50 degrees Fahrenheit 10 degrees C.
Those crystals are called " wine diamonds " or "beeswing," and are the crude form of cream of tartar. The modern way of making cream of tartar dates back to , thanks to Swedish chemist C. The process involves treating wine lees the solids leftover from crushed grapes during winemaking with hot water to dissolve the potassium bitartrate. Also known as potassium bitartrate, cream of tartar is the powdered form of tartaric acid.
This organic acid is found naturally in many plants and also formed during the winemaking process. Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods. Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. For best results, substitute an equal amount of lemon juice for the cream of tartar in your recipe.
Like cream of tartar, white vinegar is acidic. It can be swapped for cream of tartar when you find yourself in a pinch in the kitchen. Keep in mind that white vinegar may not be a good alternative for baked goods like cakes, as it may alter the taste and texture.
If your recipe contains both baking soda and cream of tartar, you can easily substitute with baking powder instead. This is because baking powder is made up of sodium bicarbonate and tartaric acid, also known as baking soda and cream of tartar, respectively. You can use 1. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.
Because of its acidity, buttermilk can work as a replacement for cream of tartar in some recipes. It works especially well in baked goods, but some liquid needs to be removed from the recipe to account for the buttermilk. Like buttermilk, yogurt is acidic and can be used to replace cream of tartar in some recipes. It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie.
The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Try this recipe: Mrs. Sigg's Snickerdoodles. Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe. See more ingredient substitutions. Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot.
When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic. Cream of tartar makes an effective non-toxic household cleaner all by itself or combined with other earth-friendly kitchen ingredients such as lemon juice or vinegar.
Try these ideas:.
0コメント