In cooking, derivatives of various fruits have been successfully used for a long time. This statement is especially applicable to sweet dishes and pastries. For example, few people know that soda and baking powder that is familiar to everyone (it is also a baking powder) are sometimes replaced with tartar. Its other name is tartar cream. Because of this, the stone is often confused with the sauce and do not imagine what it is about. But in reality it is a white powder used as a disintegrant and stabilizer of the protein structure.
I must say that it is much more effective than the notorious soda with vinegar, and therefore is added in a relatively small amount. In turn, this approach helps to preserve the full flavor range of the final product without spoiling it with excessive baking powder or unpleasant aftertaste, which it can give in some cases. Where does the tartar come from? No wonder he has such a talking name. This culinary benefit is indeed obtained in wineries.
Tartar - what is it?
Tartar is a chemical compound of two basic elements. This is fruit acid (in our case, tartaric acid) and potassium hydroxide. This combination partially neutralizes potassium and gives the substance the very crystalline structure in which it is mined. Typically, such crystals can be found on the inside of old wooden barrels and corks. But only when it comes to aged wine of good quality. It forms for a very long time and in small quantities, which is the main reason for the high cost. Next, the substance is ground into powder and sold in this form.
Tartar is especially effective when added to protein creams and cake mousses. It greatly facilitates the whipping process, and also allows the mass to hold the volume for a long period of time. But you need to add tartare near the end of cooking. In old cookbooks written in those days when no one had heard of soda, it is recommended to add tartar cream. And until now, despite the abundance of various means on store shelves, cooks have not come up with anything better - tartar can be safely put in first place among other stabilizers.
The benefits of grapes and grape juice
It is because of the large amount of potassium contained in the fruits of the grapes that the tartar cream is formed. But grape juice is not only rich in potassium; it also contains a large number of other substances useful to the human body. Moreover, knowledge about the benefits of these berries has been passed down from generation to generation since ancient Rome. Even then, sick liver and lungs, kidneys and the common cold were treated with grapes, and they were used to strengthen all body systems.
Modern research has successfully confirmed the ideas of the ancient Romans and Greeks. It turned out that the grapes contain vitamins of group B, PP, P, vitamin C, useful for strengthening blood vessels and enhancing immunity, beta-carotene and several organic acids at once. In addition, it contains proteins, carbohydrates and organic fibers. Grapes are not deprived of minerals important to humans: magnesium, iron, phosphorus, potassium, calcium, cobalt!
Grape juice is especially useful for people who suffer from diseases of the cardiovascular system. It also tones and gives vigor, therefore it is recommended for use during periods of particularly intense mental and physical activity. Juice is very quickly absorbed into the blood due to its high sugar content, so you can drink it at any time of the day. Within half an hour you can feel the invigorating effect. It is noteworthy that all grape varieties have different effects on us.
So, light juice has a high iron content and therefore quickly restores the supply of strength. And dark is most useful for women: the anthocyanin pigment, which gives this juice a rich color, can prevent breast cancer.