cream of tartar


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Related to cream of tartar: baking powder

cream of tartar

cream of tartar

n
(Elements & Compounds) another name for potassium hydrogen tartrate, esp when used in baking powders

cream′ of tar′tar


n.
a white, crystalline, water-soluble powder, C4H5KO6, used chiefly as an ingredient in baking powders and in galvanic tinning of metals.
[1655–65]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cream of tartar - a salt used especially in baking powder
salt - a compound formed by replacing hydrogen in an acid by a metal (or a radical that acts like a metal)
Translations
زُبْدَة الطَّرطـيـر
vinný kámen
vinsten
vínsteinsduft
vínny kameň
krem tartar

cream

(kriːm) noun
1. the yellowish-white oily substance that forms on the top of milk, and from which butter and cheese are made.
2. any of many substances made of, or similar to, cream. ice-cream; face-cream.
3. the best part; the top people. the cream of the medical profession.
4. (also adjective) (of) a yellowish-white colour. cream paint.
verb
1. to make into a cream-like mixture. Cream the eggs, butter and sugar together.
2. to take the cream off. She creamed the milk.
3. (with off) to select (the best). The best pupils will be creamed off for special training.
ˈcreamy adjective
1. full of, or like, cream. creamy milk.
2. smooth and white. a creamy complexion.
ˈcreaminess noun
cream of tartar
an ingredient in baking powder.
References in classic literature ?
Take a glass of boiled water and put a pinch of cream of tartar," and he indicated with his delicate fingers what he meant by a pinch.
There was no baking-powder in the house, and I never could get them right with soda and cream of tartar.
In a stand mixer with a whisk attachment, beat egg whites, salt and cream of tartar on medium speed just until frothy (under a minute).
SAINSBURY'S MACAROONS INGREDIENTS (Makes 10) Cooking time: 55 minutes Prep time: 45 minutes 150g icing sugar 100g ground almonds 3 drops yellow food colouring 3 drops red food colouring 3 drops green food colouring 2 large free-range eggs, whites only 1 pinch cream of tartar 60g caster sugar 1/2 tsp vanilla extract For the fillings 150g unsalted butter, softened 125g icing sugar 3 drops yellow food colouring 3 drops red food colouring 3 drops green food colouring METHOD 1.
The simple solution is to create a mix with cream of tartar and baking soda and a bit of lemon juice to help you out.
225g caster sugar 3 egg yolks (retain the whites, see below) 5 tbsp vegetable oil 1 tsp pure vanilla extract Grated zest of 3 oranges Grated zest of 1 large lemon Juice of 1 large orange 8 egg whites Three quarters of a tsp cream of tartar
Put the egg whites and cream of tartar in a clean glass bowl.
INGREDIENTS For the cake: 200g unsalted butter 200g gluten-free dark chocolate (minimum 70% cocoa solids), broken into pieces - lots of good quality dark chocolate is gluten-free, but check the label 5 medium eggs, at room temperature, separated Pinch of cream of tartar 240g caster sugar 1tbsp vanilla extract 200g ground almonds 50g chickpea (gram) flour For the syrup: 100g caster sugar 4tbsp chopped fresh mint 100ml water For the frosting: 500g mascarpone 50g honeycomb, chopped 100g clear honey METHOD 1.
INGREDIENTS For the cake: 200g unsalted butter 200g gluten-free dark chocolate (minimum 70% cocoa solids), broken into pieces - lots of quality dark chocolate is gluten-free, but check the label 5 medium eggs, at room temperature, separated Pinch of cream of tartar 240g caster sugar 1tbsp vanilla extract 200g ground almonds 50g chickpea (gram) flour For the syrup: 100g caster sugar 4tbsp chopped fresh mint 100ml water For the frosting: 500g mascarpone 50g honeycomb, chopped 100g clear honey METHOD 1.
MUSHROOM MERINGUES 4 egg whites, room temperature 1/2 teaspoon cream of tartar 1 cup sugar 1 teaspoon clear vanilla extract Melted chocolate for "glue" Preheat oven to 225 degrees.
In a separate bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form when the beaters are lifted from the mixture.
With an electric whisk, beat the egg whites for a couple of minutes until frothy, then stir in the salt, cream of tartar, lemon zest and juice and vanilla extract.