It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness.Jan 18, 2015

Is there a taste to cream of tartar?

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that's most noticeable in Snickerdoodle cookies.

Does cream of tartar taste salty?

“Or is cream of tartar one of those ingredients that simply has no substitute?” Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé.

Does cream of tartar taste like tartar sauce?

Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical name is potassium bitartrate and the formula, for those who care, is KC4H5O6. It is found as a sediment in the making of wine (see Crystals in Wine)….Homemade Tartar Sauce.

•Jan 8, 2012

Does cream of tartar taste like lemon?

What Is Cream of Tartar, and What Is Cream of Tartar Made Of? If we want to get scientific, it's potassium hydrogen tartrate, which is a byproduct of winemaking. It's a powdery form of “tartaric acid”–so it's an acidic substance similar to lemon or vinegar.

What does tartar taste like?

What does tartar sauce taste like? Tartar sauce has a semi-sweet, semi-savory flavor profile, with a bit of tartness. It's often served with fried seafood dishes, as its smooth creaminess really compliments the savory flavor and crispy texture.

Is cream of tartar harmful?

The FDA recognizes cream of tartar as a safe ingredient when consumed in small quantities. Ingesting high amounts of it may lead to hyperkalemia, or dangerously high potassium blood levels.

What does cream of tartar do to a recipe?

Cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods.