"cream of tartar"の定義と意味

Cream of tartar

名詞

タルタル酸クリーム, クリーム・オブ・タータル

a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent

What is "cream of tartar"?

Cream of tartar, also known as potassium bitartrate, is a powdery white substance that is a byproduct of wine production. It is commonly used in baking as a leavening agent and stabilizer. Cream of tartar is acidic and reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise. It is often used in recipes for cakes, cookies, and meringues to achieve a lighter texture and better volume. In addition to its leavening properties, cream of tartar is also used to stabilize egg whites when making meringue, preventing them from collapsing and improving their volume and stability. Beyond baking, cream of tartar is used in some cleaning and household applications, such as removing stains and cleaning metals.

Example

Cream of tartar is often added to beaten egg whites to stabilize them and increase their volume when making meringues or soufflés.

メレンゲやスフレを作るとき、卵白を安定させて体積を増やすために、タルタル酸クリームがよく加えられます。

In baking, cream of tartar is used as a leavening agent in combination with baking soda to create a reaction that produces carbon dioxide gas, which helps doughs and batters rise.

焼き菓子の際、タルタル酸クリームは重曹と組み合わせて膨張剤として使用され、二酸化炭素ガスを生成する反応を引き起こし、生地やバッターを膨らませるのに役立ちます。