Are you looking for a new way to thicken your sauces?
You may have heard that cream of tartar can be used as a thickening agent, but is it really effective?
In this article, we’ll explore the uses of cream of tartar in cooking and whether it can be used to thicken sauces.
From stabilizing egg whites to preventing crystallization in candy-making, cream of tartar has a variety of culinary applications.
But can it really thicken your sauces without altering the taste or texture?
Let’s find out.
Can You Use Cream Of Tartar To Thicken Sauce?
While cream of tartar can be used to thicken liquids like soups, sauces, or puddings, it is not a suitable substitution for traditional thickening agents in sauces.
Cream of tartar is primarily used for stabilizing and adding volume to egg whites when making meringue for pies or other desserts. It can also be used to prevent crystallization in candy-making and to help baked goods rise and be tender.
However, when it comes to thickening sauces, cream of tartar is not the best option. Starch-based powders like flour, potato starch, cornstarch, arrowroot, and tapioca are commonly used to thicken sauces. These powders not only thicken the sauce by their nature as solids but also dissolve in a process called gelation, forming networks of physical bonds that trap the free liquid in soft gels.
Adding cream of tartar to a sauce may actually thin it out if there are already some starch bonds helping to thicken it. Additionally, since acids contribute to the breakdown of starch-thickened sauces, adding cream of tartar could potentially ruin the texture of your sauce.
What Is Cream Of Tartar And How Does It Work In Cooking?
Cream of tartar, also known as potassium hydrogen tartrate, is a fine white powder that is commonly used in cooking and baking. It is a by-product of the wine-making process and forms inside barrels during grape fermentation.
In cooking, cream of tartar is primarily used for stabilizing and adding volume to egg whites when making meringue for pies or other desserts. It works by preventing the egg proteins from sticking together, which speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue. The recommended ratio is usually 1/8 teaspoon of cream of tartar for every egg white.
Cream of tartar can also be used to prevent crystallization in candy-making and to help baked goods rise and be tender. When cream of tartar and baking soda are added to a liquid together, the resulting carbon dioxide bubbles that are formed cause baked goods like cakes and cookies to rise and be tender.
While cream of tartar can be used to thicken liquids like soups, sauces, or puddings, it is not a suitable substitution for traditional thickening agents in sauces. Starch-based powders like flour, potato starch, cornstarch, arrowroot, and tapioca are commonly used to thicken sauces. These powders not only thicken the sauce by their nature as solids but also dissolve in a process called gelation, forming networks of physical bonds that trap the free liquid in soft gels.
Common Uses Of Cream Of Tartar In Culinary Applications
Cream of tartar is a versatile ingredient that has several common uses in culinary applications. Here are some of the ways that cream of tartar can be used in cooking and baking:
1. Stabilizing egg whites in meringue: Cream of tartar is often used to stabilize egg whites when making meringue for pies or other desserts. It helps to create a fluffy and stable texture that holds its shape.
2. Preventing sugar crystals in candy-making: Cream of tartar can be added to boiling sugar to prevent the formation of large crystals, which can ruin the texture of homemade candies and caramels.
3. Adding loft to baked goods: When combined with baking soda, cream of tartar can help activate the leavening in baked goods, making them rise and become tender.
4. Adding tang to snickerdoodles: Cream of tartar is a key ingredient in snickerdoodle cookies, adding a subtle tang and chewy texture to the finished product.
5. Making fluffier whipped cream: A pinch of cream of tartar can be added to heavy whipping cream to help it hold its shape and last longer, making it easier to pipe and spread.
6. Retaining color in steamed and boiled vegetables: Adding cream of tartar to the water when cooking vegetables can help them retain their bright color, making them more visually appealing.
7. Replacing buttermilk in a recipe: Cream of tartar can be used as a substitute for buttermilk in recipes, adding a tangy flavor without the need for actual buttermilk.
8. Making homemade playdough: Cream of tartar is often used in recipes for homemade playdough, giving it a smoother and more elastic texture.
While cream of tartar may not be the best option for thickening sauces, it has several other culinary uses that make it a valuable ingredient to have on hand in the kitchen.
Other Thickening Agents For Sauces
If you’re looking for alternatives to starch-based powders for thickening sauces, there are a few options to consider. One of the most common is roux, a mixture of flour and fat that is cooked together before being added to a sauce. This is a classic French technique that is often used in sauces like béchamel or gravy.
Another option is to use pureed vegetables or fruits as a thickener. This not only adds thickness but also adds flavor and nutrients to your sauce. For example, pureed carrots or sweet potatoes can add thickness and sweetness to a sauce, while pureed tomatoes can add acidity and depth of flavor.
Gelatin is another thickening agent that can be used in sauces, particularly in cold sauces like aspic or jelly. It is made from collagen extracted from animal bones and connective tissue and can add a smooth, silky texture to sauces.
Finally, some chefs use agar agar, a seaweed-based thickener, as an alternative to traditional starch-based powders. Agar agar can create a firmer gel than starch-based thickeners and can be used in both hot and cold sauces.
Using Cream Of Tartar To Thicken Sauces: Pros And Cons
While cream of tartar may not be the best option for thickening sauces, there are still some pros and cons to using it in this way.
Pros:
– Cream of tartar is a natural product that is derived from grape residue, making it a healthier option than some artificial thickeners.
– It can be used in small amounts to stabilize and add volume to egg whites, which can then be used to thicken sauces indirectly.
– Cream of tartar can also be used to prevent crystallization in sugar syrups, which can be a useful technique in some sauce recipes.
Cons:
– Cream of tartar is not a direct thickening agent and may actually thin out a sauce if added in excess.
– The acidic nature of cream of tartar can break down starch bonds in a sauce, leading to a runny or lumpy texture.
– Cream of tartar has a distinct taste that may not work well with all types of sauces.
How To Use Cream Of Tartar To Thicken Sauces: Tips And Tricks
If you’re determined to use cream of tartar to thicken your sauce, there are a few tips and tricks you can try.
First, keep in mind that cream of tartar has a mildly sour, acidic taste. This means that it may not be suitable for all types of sauces. Cream of tartar is best used in sauces that already have a slightly sour or tangy flavor, such as tomato-based sauces or vinaigrettes.
To use cream of tartar as a thickening agent, start by mixing 1/2 teaspoon of cream of tartar with 1 tablespoon of water to create a slurry. Add the slurry to your sauce and stir well. Heat the sauce over medium heat, stirring constantly, until it thickens to your desired consistency.
If your sauce is still not thick enough, you can add more cream of tartar slurry in small increments until you reach your desired thickness. However, keep in mind that adding too much cream of tartar can result in a sauce that is overly sour and acidic.
Another option is to combine cream of tartar with other thickening agents, such as cornstarch or flour. This can help balance out the sourness of the cream of tartar while still providing the desired thickness.
