Are you looking for a way to thicken your sauce without altering its taste or properties?
You may have heard that cream of tartar can be used as a thickening agent, but is it really the best option?
In this article, we’ll explore the uses of cream of tartar in cooking and whether it’s a suitable choice for thickening sauces.
So, let’s dive in and find out if cream of tartar is the right ingredient for your sauce-thickening needs.
Can I Use Cream Of Tartar To Thicken A Sauce?
Cream of tartar is a white powder that is commonly used in cooking and baking. It is a byproduct of the winemaking process and is made from tartaric acid, which is found in fruits such as grapes, bananas, and citrus. While cream of tartar can be used for various purposes in the kitchen, it may not be the best option for thickening sauces.
Cream of tartar is often used to stabilize and add volume to egg whites when making meringue for pies or other desserts. It can also be used to prevent crystallization when making candy, icing, or syrups. When cream of tartar and baking soda are combined, they create carbon dioxide bubbles that cause baked goods like cakes and cookies to rise and become tender.
However, when it comes to thickening sauces, cream of tartar may not be the best choice. While it can increase the viscosity of liquids like soups or puddings without altering their taste or properties, it is not a suitable substitution for thickening agents in sauces or desserts.
When thickening sauces, people generally use starch-based powders like flour, cornstarch, arrowroot, or potato starch. These powders not only thicken the sauce by introducing dry particles that raise the proportion of solids in the mixture but also dissolve in a process called gelation. This process forms networks of physical bonds that trap free liquid in soft gels and create a thicker consistency.
Adding cream of tartar to a sauce may actually thin it out if there are already some starch bonds helping to thicken it. Additionally, cream of tartar has a mildly sour and acidic taste that may not be suitable for all types of sauces.
What Is Cream Of Tartar And How Is It Used In Cooking?
Cream of tartar is a white powder that is a byproduct of the winemaking process. It is made from tartaric acid, which is found in fruits such as grapes, bananas, and citrus. Cream of tartar is commonly used in cooking and baking for various purposes such as stabilizing and adding volume to egg whites, preventing crystallization when making candy or syrups, and helping baked goods rise and become tender.
When beating egg whites, cream of tartar is added to increase heat tolerance and volume, making it ideal for meringues and soufflés. It can also be used to stop the crystallization process when making candy or frostings, resulting in a creamier texture. When cream of tartar and baking soda are combined, they create carbon dioxide bubbles that cause baked goods like cakes and cookies to rise and become tender.
However, cream of tartar may not be the best option for thickening sauces. While it can increase the viscosity of liquids without altering their taste or properties, it is not a suitable substitution for thickening agents in sauces or desserts. When thickening sauces, people generally use starch-based powders like flour, cornstarch, arrowroot, or potato starch. These powders not only thicken the sauce by introducing dry particles that raise the proportion of solids in the mixture but also dissolve in a process called gelation. This process forms networks of physical bonds that trap free liquid in soft gels and create a thicker consistency.
Therefore, while cream of tartar has various uses in cooking and baking, it may not be the best option for thickening sauces. It is important to choose the appropriate thickening agent based on the desired texture and taste of the sauce.
Common Thickening Agents For Sauces
When it comes to thickening sauces, there are a variety of options available. Some of the most common thickening agents include:
1. Flour: Flour is a versatile and widely used thickening agent that is readily available in most kitchens. It can be added to sauces in small amounts and cooked for a few minutes to thicken the mixture.
2. Cornstarch: Cornstarch is a fine powder that is often used as a thickening agent in cooking and baking. It dissolves easily in liquid and creates a smooth, glossy texture.
3. Arrowroot: Arrowroot is a starch that comes from the root of the arrowroot plant. It is similar to cornstarch in its thickening properties but has a more neutral taste.
4. Potato starch: Potato starch is made from the starch found in potatoes and is often used as a gluten-free alternative to wheat flour. It creates a smooth, velvety texture when added to sauces.
5. Xanthan gum: Xanthan gum is a plant-based thickener that is commonly used in gluten-free baking. It can also be used to thicken sauces and gravies, as well as prevent ice crystals from forming in frozen desserts.
When using these thickening agents, it’s important to follow the recipe carefully and add them slowly to avoid creating lumps or altering the taste of the sauce. With the right thickener, you can achieve the perfect texture for your sauce and impress your guests with your culinary skills!
How To Use Cream Of Tartar As A Thickener
If you still want to experiment with using cream of tartar as a thickener, there are a few things to keep in mind. First, cream of tartar is not a suitable substitution for starch-based powders when it comes to thickening sauces. However, it can be used to increase the viscosity of liquids like soups or puddings without altering their taste or properties.
To use cream of tartar as a thickener, start by adding a small amount to the liquid you want to thicken. A little goes a long way, so start with a pinch and gradually increase the amount until you reach the desired consistency. Keep in mind that cream of tartar has a mildly sour and acidic taste, so it may not be suitable for all types of sauces.
If you’re making candy, icing, or syrups and want to prevent crystallization, add a small amount of cream of tartar to the mixture before heating. This will help keep the sugar from crystallizing and ruining your recipe.
Other Uses Of Cream Of Tartar In Cooking
While cream of tartar may not be the best option for thickening sauces, it has many other uses in cooking. Here are some additional ways to use cream of tartar in your recipes:
1. Adding loft to baked goods: Cream of tartar can be used as a substitute for baking powder by combining 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. This mixture can then be used in recipes that call for baking powder to help activate the leavening and create a light and fluffy texture.
2. Stabilizing whipped cream: Just like with meringue, adding a pinch of cream of tartar to heavy whipping cream can help stabilize it and prevent it from deflating. This will make it easier to pipe and spread on cakes and desserts.
3. Adding tang to cookies: Cream of tartar is often used in snickerdoodle cookie recipes to give them their signature tangy flavor and chewy texture. It can also be used in other cookie recipes to create a similar effect.
4. Preventing sugar crystals in candy-making: When making homemade candies or caramels, cream of tartar can prevent large sugar crystals from forming by binding to them and keeping them small. This will result in a smoother texture and better overall consistency.
5. Retaining color in vegetables: Adding 1/2 teaspoon of cream of tartar to the water when steaming or boiling vegetables can help improve their color without altering their taste. This is especially useful for green vegetables like broccoli or asparagus that tend to turn murky when cooked.
6. Replacing buttermilk in a recipe: If you don’t have buttermilk on hand, you can add 1 1/2 teaspoons of cream of tartar to a cup of regular or plant-based milk to give it a tangy flavor similar to buttermilk.
