Cream of tartar

[poppopcooks]

How is cream of tartar used to thicken sauces?

[phatch]

It isn't to my knowledge.

Phil

[phatch]

But I may be wrong. In a recipe for French Silk Pie:

Though not a traditional ingredient, cream of tartar is essential in this French Silk Pie. This acidic ingredient promotes egg coagulation, or thickening. Without it, the chocolate filling might turn out soupy, rather than firm enough to slice.

Never tried this, nor heard of doing this with cream of tartar before.

Phil

[Suzanne]

Phil, you were right the first time. Cream of tartar is an acidifying agent and stabilizer. As an acidifying agent it is used in baking powder to interact with the alkali (baking soda) to create carbon dioxide gas, resulting in leavening the product. And according to a book I just worked on, its acid is helpful in high-elevation baking as well. As a stabilizer, in candies it prevents sugar from crystalizing, to promote a smooth texture, and it helps stabilize the proteins in eggs, for whipped whites that hold air and, as you already pointed out, for accelerating coagulation.

But as a thickener by itself? Nope.