The word of the day is: Cream of tartar Cream of Tartar is a byproduct of winemaking. It is also known as potassium hydrogen tartrate or potassium bitartrate. It is the potassium acid salt of tartaric acid (a carboxylic acid). Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. These crystals also precipitate out of fresh grape juice that has been chilled or allowed to stand for some time. To prevent crystals forming in homemade grape jam or jelly, fresh grape juice should be chilled overnight to promote crystallisation. The potassium bitartrate crystals are removed by filtering through two layers of cheesecloth. The filtered juice may then be made into jam or jelly. Cream of tartar is used for stabilizing egg whites, increasing their heat tolerance and volume. It is also used to stabilize whipped cream, to help maintain its texture and volume and can be added to blanching water to reduce discoloration of boiled vegetables. It also can be mixed with an acidic liquid such as lemon juice or white vinegar to make a paste-like cleaning agent for metals such as brass, aluminum or copper, or with water for other cleaning applications such as removing light stains from porcelain. Cream of tartar, when mixed into a paste with hydrogen peroxide, can be used to clean rust from some hand tools, notably hand files. The paste is applied and allowed to set for a few hours and then washed off with a baking soda/water solution. Another rinse with water, a thorough drying and a thin application of oil will protect the file from further rusting. A dilute solution of cream of tartar, or cream of tartar and epsom salts, has been used externally to clear the complexion in cases of acne and allergic dermatitis.
Posted on: Wed, 29 Oct 2014 12:34:07 +0000
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