Cream of Tartar

[Emporium]

Hi all

I am new to making confectionery and I have several recipes that call for a pinch of cream of tarter. Can anyone tell me what this does in a recipe? A pinch seems a very small amount - what is it there for? Just a point of interest

 

[GotGarlic]

Hi. From this page - http://www.baking911.com/pantry/other.htm

<quote>
Cream of tartar performs many functions. It used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.

Is used to stabilize[SIZE=-1] and can be used to increase the volume when whipping egg whites. [/SIZE]There is no exact substitute, but you can add a pinch of salt instead. Salt has a less stabilizing effect.

Performs yet another function in candy-making. Its acidity affects sugar as it cooks, preventing unwanted crystallization creating a creamier texture.

[SIZE=-1] Mixed with baking soda, it becomes double-acting baking powder, a leavening agent.[/SIZE] 1 teaspoon baking powder = Blend 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

A teaspoon of baking powder will substitute for 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar.

It is also used to reduce discoloration in boiled vegetables such as artichokes-just add half a teaspoon to the water.
<end quote>

Hope this is helpful.

 

[Emporium]

Thanks - it seems cream of tartar has numerous hidden talents! all is now clear.