Cream of tartar is a byproduct of winemaking. It is a type of acid which precipitates on the side of the wine bottle.
This does not mean that it is alcoholic. The molecular structure is different than that of an alcohol. it has an oxygen and hydroxide ion attached to the structure, as opposed to an oxygen and a hydrogen.Is it true that cream of tartar is scraped off the side of beer barrels?
No, but is a product of winemaking. Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Milk, brown sugar, steak, plums, and just about every other food we eat is acidic. In fact, egg whites, baking soda, and milk are the only non-acidic (alkaline) foods we have.
Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is a obtained from sediment produced in the process of making wine.
Cream of tartar isused in kitchens to stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting.
no that is not true,there is no alcohol in cream of tartar,
dont believe everything you hear
and the moon is not made of cheese either.
Cream of tartar is a solid salt. Even if there was alcohol in it, it would evaporate within minutes of being scraped off. Alcohol does not hang around unless there is water present.
Cream of Tartar is tartaric acid and it comes from wine barrels. You can sometimes see crystals of it on the bottom of corks pulled from red wine bottles.
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